Everyone has a recipe that’s comforting and reassuring and a little too gross to ever serve to a guest. For food writer Laurie Woolever, that dish is the “blintzes” she started to make with leftover batter from her son’s French toast. After the initial experiment, they evolved into a protein-heavy amalgam of eggs, cottage cheese, and maple syrup that she still cooks regularly.
- In a nonstick pan, heat the butter over medium-low heat until it foams and subsides. While the butter heats, mix the cinnamon into the beaten eggs, then add them to the pan.
- Gently swirl the pan to evenly distribute the egg. If using two eggs, you may need to lift the cooking edges of the egg up to let all of the liquid egg make contact with the pan. The idea is to make a flat omelet with minimal browning of the egg. Season with salt and pepper. After about two minutes, at which point the bottom of the omelet should be dry, carefully flip the egg and cook on the other side, seasoning the cooked side with salt and pepper.
- Once cooked through, slide the egg out of the pan and onto a plate. Top with the cottage cheese, then roll the egg around the cheese so that the seam of the egg is facing down. Drizzle with maple syrup to taste.
Laurie Woolever is a writer, editor, and right-hand man to Anthony Bourdain, with whom she co-authored Appetites: A Cookbook in 2016. She is a graduate of Cornell University and the professional culinary program at the French Culinary Institute (now known as the International Culinary Center), and her writing has appeared in the New York Times, Los Angeles Times, Food & Wine, GQ, Saveur, Dissent, Lucky Peach, and more. Woolever was formerly an editor at Art Culinaire and Wine Spectator. She lives in New York.