Feta Blintzes with Spring Strawberries, Lemon, and Honey
The heart of strawberry season arrives in June when the deep red berries are abundant at farmers markets. The ripe sweetness of strawberries paired with salty feta creates a flavor combination that works for breakfast, brunch, or dessert. Craving a blintz off-season? Simply replace strawberries with blackberries, pitted cherries, or blueberries.
Ingredients
STRAWBERRIES
- 3 cups stemmed and quartered strawberries
- 1/2 cup honey
- 1 lemon zested and juiced
BLINTZES
- 1/2 cup whole milk
- 1/4 teaspoon kosher salt
- 2 large eggs
- 2 tablespoons unsalted butter melted and cooled
- 1 cup all-purpose flour Vegetable oil for cooking
- 12 ounces goat’s milk feta cheese divided into 6 equal portions
- Powdered sugar for dusting
Instructions
STRAWBERRIES
- Toss quartered strawberries with honey, lemon zest, and juice. Set aside.
BLINTZES
- Add milk, 1⁄2 cup water, salt, and eggs to a blender or food processor and blend on high speed until combined.
- With blender on low, slowly add melted butter, then add flour in two increments. Stop blender and use a rubber spatula to scrape down sides of the container. Blend on high for 1 minute. Pour batter into a small bowl, cover, and set aside.
- Heat a lightly oiled crêpe pan or frying pan over medium-high heat. Pour or ladle about 1⁄4 cup of batter onto pan, tilting pan in a circular motion so that batter evenly coats surface.
- Cook until top of crêpe is no longer wet and bottom has turned slightly brown, about 1 to 2 minutes.
- Run a thin spatula around edge of pan to loosen crêpe. Slide crêpe onto a serving plate and place a piece of parchment paper on top. Repeat process until all batter has been used and you have six warm crêpes.
- Working with one crêpe at a time, place a piece of feta in the center. Fold sides in around the cheese to create a blintz.
- Heat a lightly oiled frying pan over medium-high heat. Place blintzes in hot pan and sear until golden brown; flip and brown the other side.
- Transfer blintzes to a deep serving dish. Pour strawberry-honey mixture over top and dust with powdered sugar.
Chef Josh Berry and Maggie Knowles
Chef Josh Berry and Maggie Knowles are both native Mainers who agree that cheese makes even the worst days better. They fell in love at a beekeeping conference and joined culinary and creative forces through recipes, photography, and writing. They also work as restaurant consultants through the B Frame. Josh’s career has taken him throughout cheese capitals such as Switzerland, Italy, and Vermont; his favorite cheese is Cabot Clothbound. Maggie has written about food, theater, and parenting; her current favorite cheese is Big Sky Grana. When not eating, they are tending to their chickens, bees, small dogs, and big teenagers.
