The Best Sweet Cheese Blintzes with Claire Saffitz | Dessert Person
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Although I consider making blintzes my birthright, I had never actually made—or even eaten!—a blintz until I worked on this book. Blintzes, for the uninitiated, are a Jewish dessert made of an eggy crepelike pancake that’s filled with a sweetened mixture of cream cheese and farmer cheese and panfried until the pancake is golden brown. My mom used to help her mother, my Nanny, make blintzes when she was a child. Nanny would stand at the stove manning two skillets, cooking the pancakes two
at a time. She’d bang them out onto the counter, which was lined with brown paper bags, fill and fold them up, and then pack the blintzes into a shoebox lined with wax paper and freeze them.

Ingredients:
LEMONY APRICOT COMPOTE
8 ounces (227g) dried apricots, coarsely chopped (about 1 3⁄4 cups)
2 tablespoons honey Pinch of kosher salt
1 medium lemon
PANCAKE BATTER
1 cup plus 2 tablespoons allpurpose flour (5.4 oz / 152g)
4 large eggs (7 oz / 200g), at room temperature
1 cup whole milk (8.5 oz / 240g), at room temperature
5 tablespoons unsalted butter (2.5 oz / 71g), melted and cooled
1 tablespoon sugar
1 teaspoon Diamond Crystal kosher salt or 1⁄2 teaspoon Morton kosher salt
FILLING AND ASSEMBLY
16 ounces (454g) farmer cheese, chilled
8 ounces (227g) cream cheese, cut into 1⁄2inch pieces, chilled
1 large egg (1.8 oz / 50g)
3 tablespoons sugar
1⁄2 teaspoon vanilla extract
Pinch of kosher salt
6 tablespoons unsalted butter (3 oz / 85g), melted and cooled
Honey, for serving

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Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall

Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar