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cheese blintz

kept byKateVinee
recipe bySmitten Kitchen

4 tablespoons unsalted butter, melted and cooled slightly
1 cup milk (fat level shouldn’t matter, but I use whole)
4 large eggs
1 cup all-purpose flour (I swap 1/3 to 1/2 regularly with whole wheat, and did so here)
Few pinches of salt

2 cups farmer’s cheese, quark, a thicker cottage cheese or ricotta
6 tablespoons sour cream, mascarpone, creme fraiche or softened cream cheese
2 tablespoons granulated sugar (or more to taste, see Note up top)
1/4 teaspoon vanilla extract (if desired)
Few gratings fresh lemon zest (if desired)
2 large egg yolks or 1 large egg (optional, see Note up top)



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