I've often heard of blintzes, but never tasted any. I read the Wikipedia article on them, and decided to make some myself. They are really just crêpes with a filling, rolled and cooked in butter.
This recipe is good because it can be made ahead and refrigerated until ready to cook, which works well for a breakfast or brunch dish. Wrap prepared, uncooked blintzes tightly in plastic wrap before storing.
These are super simple to make. It only looks like a lot of steps because I wanted to have detailed pictures.
1Make up crêpe batter first so it can rest for a few minutes. To beaten eggs, add milk, yogurt, and lemon extract and blend well. Stir in bisquick or flour until no lumps remain. This should be fairly thin so it spreads in the pan. Add more milk, a tablespoon at a time, if necessary. Set aside.
2Make cream filling: whip softened cream cheese together with the marmalade using a fork. Blend in yogurt and lemon extract until smooth.
3Cook crêpes: Over medium low heat, brush a 9-10" non-stick skillet with a little butter. Pour about 1/4 cup crêpe batter in center of pan, then lift and twirl pan so batter spreads out in a thin circle and covers the bottom of the skillet. Cook a couple of minutes until the bubbles on the top start to break. Flip crêpe over and cook the other side about half a minute, then remove to a plate to cool. Continue until all batter is used. Crêpes are easiest to work with when slightly cool.
4Form blintzes: place 1 crêpe on a piece of waxed paper or other clean work surface. Spread about 2 tablespoons of cream filling down center of crêpe.
5Fold bottom of crêpe up about 1", then fold in sides so filling is covered. Roll up from bottom like an envelope to make a slightly flattened blintz. Place seam-side down on a plate to help them seal while waiting to be cooked.
6Make all blintzes at one time. Should the filling run short, fill any leftover crêpes with just marmalade.
Wipe out the pan you cooked the crêpes in, and melt 2 tablespoons butter in it over medium-low heat.
7Cook the blintzes in the butter, seam-side up first, then turn over and cook the other side. Cook until they are a nice golden brown.
8Cook only a few at a time so the pan does not get too cool. They only take a minute or two on each side. Remove to serving plate as they are done.
9These may be served with a dusting of powdered sugar, syrup, or fruit. I used a few fresh blueberries with some blueberry syrup on these. Another option is to heat a little marmalade and spoon it over top. For the cream filling I used my homemade Champagne Marmalade.