Innside New Jersey EAT INN: A decadent and delicious strawberry recipe Hailing from the legendary Aladdin’s Restaurant in California, these Strawberry Cheese Blintzes show up on this B&B’s breakfast table. (GrandLady by the Sea, Highlands)
To make the Crepes: In a large bowl or a blender, beat together the flour, eggs, milk, sugar, and vanilla. Coat a 6-inch nonstick pan with nonstick cooking spray. Heat on medium until smoke just begins to appear. Holding the pan with one hand, ladle a small amount of batter into the center of the pan while tilting to evenly coat the bottom of the pan with a thin layer of batter. If the batter seems runny, add more flour; if it’s too thick, add more milk. When the edge of the crepe begins to brown and the middle is dry, invert the pan and, with the help of a spatula, extract the crepe. Cook one side only. Repeat with remaining batter. To make the Filling: In a large bowl, using a fork, mix together the cheese, egg, sugar, vanilla, and strawberries.
To make the Blintz: Lay one crepe cooked-side up. Place 2 to 3 tablespoons of filling in the shape of a cylinder near the edge of the crepe. take the edge closest to the filling and fold it over the filling. Tuck in the sides, roll up the crepe, and place it seam-side down on a plate. Refrigerate. At this point, the blintzes can be frozen in an airtight container. Bring them to room temperature before proceeding with the recipe.
Just before serving, panfry the blintzes in butter on both sides until golden brown. Serve with a dollop of sour cream, fresh strawberries, and a dusting of confectioners' sugar.
Yield: 15 to 20 blintzes.
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