This recipe is the perfect way to make use of any extra sour cream. Here, learn how to make it from scratch—that extra flavor will shine in these rich, creamy cheese blintzes.
Sour Cream and Cheese Blintzes with Strawberry Sweet Vermouth Sauce
- STRAWBERRY SAUCE:
- 2 cups strawberries hulled and roughly chopped
- ½ cup granulated sugar
- ¼ cup sweet red vermouth
- 1 teaspoon vanilla extract
- 1½ cups cultured sour cream
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- 2 large eggs room temperature, plus 1 large yolk, divided
- ¾ cup clarified butter or coconut oil divided
- 1 cup ricotta cheese
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- STRAWBERRY SAUCE: Combine strawberries, sugar and sweet vermouth in a medium saucepan set over medium heat. Bring mixture to a boil, stirring occasionally.
- Reduce heat to medium-low and add vanilla. Simmer 20 to 25 minutes or until sauce has thickened, stirring occasionally. Remove from heat and cool to room temperature. The sauce will thicken up a bit more as it cools and even more after refrigeration.
- BLINTZES: Place sour cream in a double layer of cheesecloth (or a cheese straining bag) and hang to strain overnight in the refrigerator. The sour cream should be very thick and have released at least a ½ cup of whey. Gently squeeze out any remaining liquid.
- Sift together flour and salt in a large mixing bowl. Whisk together 2 eggs and 1 cup water in a separate bowl. Beat dry ingredients into wet ingredients, whisking thoroughly batter is completely smooth.
- Grease a 6-inch non-stick skillet with 1 teaspoon clarified butter set over medium-high. Pour about 3 tablespoons of batter into the skillet, then quickly tilt the pan in a circular motion until batter coats the entire bottom of the skillet. Cook 70 to 90 seconds, or until the bottom of the blintz is just golden and the center is completely dry to the touch. Remove blintz from the pan (do not flip) and transfer to a plate. Cover blintz with a piece of parchment paper. Repeat with remaining batter, stacking prepared blintzes on the plate and separating them with parchment paper.
- Cool blintzes once cooked. Meanwhile, combine ricotta cheese, strained sour cream, 1 egg yolk, sugar, and vanilla in a large bowl and use a fork to mix ingredients well.
- Place a cooled blintz on a clean surface with the less cooked side facing up. Put 2 tablespoons of filling on the lower part of the blintz, about 1 inch from the edge. Fold the lower edge of the blintz up over the filling. Fold the sides of the blintz inward, as though you’re rolling a burrito. Roll the blintz up and over the filling, tucking the edges in as you roll. Repeat with remaining blintzes and filling.
- Pour remaining ½ cup clarified butter into a 12-inch non-stick skillet and warm over medium heat. Do not let butter turn brown or start smoking. Fry blintzes seam side down in batches of 4 or 5, leaving enough space to turn them easily in the pan for 1½ to 2 minutes, or until the bottom of each blintz is golden brown and crispy. Turn blintzes carefully using a spatula, then fry for an additional 1½ to 2 minutes, or until evenly browned on both sides. Drain fried blintzes on paper towels, then serve warm with strawberry sauce.