Cheese Blintzes with Cardamom-Spiced Apple-Honey Compote

October 1, 2016 § 3 Comments

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I can’t believe it’s already October! The transition from summer to fall has been so drastic in Baltimore as it has been grey and rainy almost everyday for the past week. I’m hoping it turns to some nice, dry fall weather soon to go apple picking! Fortunately I got some great honeycrisp apples, my favorite kind, from the farmers’ market to make an apple-honey compote to serve with these cheese blintzes (i.e. crepes filled with sweet cheese) for Rosh Hashanah.

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Rosh Hashanah, the Jewish New Year, starts tomorrow at sundown so these would be perfect for a holiday brunch! I always think it’s funny how much I am immersed into the Jewish culture, considering I am not at all Jewish and I am Chinese American. However, my family has worked and now runs a Jewish specialty catering deli in Manhattan called Sables. We’re actually celebrating its 25th anniversary this year, which The New York Times covered. It took me awhile to realize that most other people, especially other kids when I was growing up, have never had latkes, whitefish salad, or cheese blintzes before, which have always been normal to me, alongside xiao long bao, oxtail, and chicken feet. 

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Anyway enough about me and onto what you came here for: the cheese blintzes with a cardamom-spiced apple-honey compote! They’re basically crepes filled with a sweet cheese mixture that’s rolled up and fried in butter and topped with warm fruit. With a nod to Ina Garten – how bad can that be?

This is great comfort food, especially for those chilly, damp days. These blintzes come together quite easily and there are ways to break up the steps over different days if you want to make it even more streamlined. There is no excuse not to make these and what better reason do you need than Rosh Hashanah?

Shanah Tovah to all of those who are celebrating the New Year!

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Cheese Blintzes with Cardamom-Spiced Apple-Honey Compote

Yield: 12-15 blintzes

Adapted from Smitten Kitchen 

Ingredients:

Crepes

  • 4 tbsp unsalted butter, melted and slightly cooled
  • 1 cup milk (I used almond milk)
  • 4 large eggs
  • 1 cup unbleached all-purpose flour
  • Few pinches of salt

Filling

  • 2 cups ricotta cheese (or farmer’s cheese or thick cottage cheese)
  • 6 tbsp creme fraiche (or sour cream, mascarpone cheese, or softened cream cheese)
  • 2 tbsp granulated sugar
  • 1/4 tsp pure vanilla extract, if desired

Apple-Honey Compote 

  • 2 tbsp unsalted butter
  • 2 honeycrisp or other firm, slightly tart apple, cored and chopped
  • 3-4 tbsp honey
  • Freshly ground cardamom (I suggest starting with 1/2 tsp and tasting and adjusting after)
  • Few pinches of salt

 

Directions:

Crepes

Combine all crepe ingredients into blender and blend until smooth. This can also be done by hand with a whisk in a bowl. Cover with plastic wrap and refrigerate for an hour or up to two days. Tip: make the apple-honey compote during this time.

Heat a medium nonstick skillet (I used 7-inch) over medium heat. Spray or lightly brush oil onto the pan when hot. If crepe batter thickened while in the fridge so you can’t pour it thinly, whisk in 1-2 tablespoons milk or water.

Pour a little less than 1/4 cup of batter into the hot pan just so that the bottom is coated evenly by a thin layer of batter; immediately swirl the batter around the pan. Cook, undisturbed, until the bottom is lightly golden brown. Use a spatula to flip the crepe and cook the other side for about 20 seconds. Slide onto a plate to cool and repeat with the remaining batter. Cooked crepes can be stacked directly on top of each other.

Use crepes right away or cover with plastic wrap and use within the next two days.

Filling

In medium bowl, mix all of the filling ingredients until smooth. Place 1-2 tablespoons of filling on the half of the crepe closest to you. Lift the part of the crepe closest to you over the filling and then start rolling the crepe on top of itself. Fold in the sides and continue rolling the crepe so it resembles an egg roll.

cheese-blintzes

Blintzes can be fried right away or refrigerated for up to two days, or frozen between layers of waxed paper for up to two months.

To fry the blintzes, heat pat of butter or oil over medium-low heat. When pan is hot, fry blintzes seam-side down first and then flip over so that both sides are golden brown.

Transfer to plate and serve with apple-honey compote.

Apple-Honey Compote

In a medium saucepan, melt the butter over medium-low heat. Add apples, honey, cardamom, and salt. Cook until apples are soft but not mushy, about 15 minutes. Use immediately or store in the fridge for a few days and reheat before serving.

 

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§ 3 Responses to Cheese Blintzes with Cardamom-Spiced Apple-Honey Compote

  • brie.it.on says:

    This sounds awesome! I just posted a blintz recipe of my own with a blueberry lemon compote. I like a sweet filling and a topping that cuts through the sweetness. So my compote is tangier than it is sweet, and it is delicious when it all comes together! I’ll have to try your version, though. Sounds delicious! And I’ve seen so many different folding techniques for blintzes, but I think this one is my favorite! I’ll have to start incorporating this folding technique into my own recipe.

    Like

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