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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Cheese Blintzes

Gregory Clapp

Over the weekend I did a crepe making demo at the cooking school.  Several people made their own crepes.  The basic crepe batter recipe is on the website.  I love brunch, as many of you know, and cheese blintzes make a wonderful brunch dish.  The basic batter recipe makes a few more crepes than you need for the blintz recipe, so you’ll have crepes to fill with cheese and sautéed vegetables for lunch or dinner!

Cheese Filling:

  • 4 oz cream cheese at room temperature
  • 1 cup Ricotta cheese
  • 3 tablespoons sugar
  • 1 egg yolk
  • ½ teaspoon vanilla
  • 1 teaspoon lemon zest

Combine filling ingredients in a mixing bowl.  Lay a crepe on a work surface.  Place 2 tablespoons of the filling in the center of the crepe.  Fold one side over the filling, then fold the other 2 sides.  Finish by folding over the last side to seal.  It should look like a square package when finished.  Set blintz folded side down on a sheet pan.  Continue filling crepes.  Refrigerate until you're ready to cook.

In a sauté pan, melt 1 tablespoon of butter.  Add crepes folded side down and sauté until lightly browned.  Turn crepes over and sauté the other side until lightly browned. 

Keep warm in a 200º degree oven until ready to serve.  Serve crepes topped with sour cream and fruit preserves.

Serves 4 to 6.