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Goat Cheese and Zucchini Blintzes with Cilantro Cream Sauce

Amy Kritzer
Crunchy, creamy, gooey goat cheese and zucchini blintzes!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Jewish
Servings 8

Ingredients
  

  • For batter:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1 tablespoon olive oil
  • For filling:
  • 2 Tablespoons extra virgin olive oil
  • ¼ cup white onion diced
  • 1 garlic clove minced
  • 1 ½ pounds zucchini shredded with a vegetable peeler or food processor (about 4 cups), with liquid squeezed out with a paper towel
  • ½ teaspoon salt
  • 1 cup shredded Parmesan cheese Pecorino and Grana Pandano work well too
  • ¼ cup cilantro minced
  • 1 lime juiced
  • For cilantro cream sauce:
  • 1 cup Greek yogurt or sour cream
  • ¼ teaspoon chipotle pepper
  • 1/3 cup cilantro leaves
  • 1 lime juiced
  • ½ teaspoon salt or to taste
  • For assembly:
  • 1 stick butter
  • 1 16- ounce package goat cheese
  • ½ cup walnuts chopped
  • Cilantro minced, for garnish

Instructions
 

  • To make batter, combine the flour, sugar and salt. Then add the eggs, milk and olive oil and whisk until no lumps remain.
  • Let your batter rest in the refrigerator at least 1 hour to let the gluten relax.
  • While the batter is resting, make the filling. Heat extra virgin olive oil in a large sauté pan over medium and then add onions and a pinch of salt. Sauté just until soft, about 3-5 minutes.
  • Then add in garlic and sauté for one more minute.
  • Add in zucchini and continue to sauté for about 5 minutes until zucchini is cooked but still has a bite. Stir in Parmesan cheese, cilantro and lime juice until cheese melts. Set aside.
  • To make cilantro cream sauce, combine all ingredients in a food processor until smooth. Add a little olive oil to sauce if you want a thinner consistency. Set aside.
  • To make blintzes, butter a 9-inch nonstick pan with a thin coat of butter over medium high heat.
  • Then pour ¼ cup of batter into the pan to coat the bottom. Swirl the pan to coat evenly.
  • After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Slide blintzes onto parchment paper to allow them to cool. Don’t layer blintzes together or they will stick!
  • Spread a spoonful of goat cheese towards the bottom of each blintz, and then layer with a heaping Tablespoon of the zucchini filling and sprinkle with walnuts.
  • Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little Jewish burrito!
  • Add 1-tablespoon butter back to the medium nonstick pan over medium high heat and cook on each side until golden brown- or about 1-2 minutes per side.
  • Drizzle cilantro cream sauce over blintzes, and sprinkle with more walnuts and cilantro for garnish.

Notes

You will also need 1 hour for batter to rest.
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