Cheats Potato Blintzes Recipes

POTATO BLINIS

Steps:

• Preheat oven to 425°F. Prick potatoes all over with a fork and bake on a rimmed baking sheet until very tender and a knife slides easily through flesh, 60-70 minutes. Let cool slightly. Reduce oven temperature to 200°F.
• Meanwhile, whisk egg yolks, egg, and sour cream in a medium bowl to combine; set sour cream mixture aside.
• Cut potatoes in half lengthwise and scoop flesh from skins; discard skins. Pass flesh through food mill or ricer fitted with the small-hole disk into a large bowl. Working quickly, sprinkle flour, salt, pepper, baking soda, and nutmeg over potatoes; toss lightly with a fork to distribute ingredients, fluff potatoes, and break up any clumps. Make a well in the center and pour in reserved sour cream mixture. Whisk in a circular motion, working from the center out to incorporate, just until smooth (it should look like a thick pancake batter). Cover; let sit 10 minutes.
• Heat a large skillet, preferably nonstick or cast iron, over medium-low. Brush skillet with a thin layer of butter. Spoon scant tablespoonfuls of batter into skillet, spacing about 1" apart. Cook blinis until undersides are golden brown and surfaces look matte and bubbles form on top, about 90 seconds. Gently flip and cook until other sides are golden brown, about 1 minute. Transfer to a wire rack set inside a rimmed baking sheet and keep warm until ready to serve (up to 1 hour before). Repeat with remaining batter, wiping out skillet between batches and brushing with more butter.

HOT POTATO BLINTZES

Steps:

• Add the potatoes and carrots to a large pot of boiling water and cook until they are easy to pierce with a fork, about 10 minutes. Drain the potatoes and carrots and put them in a bowl or food processor.
• Heat the olive oil in a large saute pan, add the onions and cook until tender, about 7 minutes. Add the scallions, garlic and chiles and cook 3 minutes longer.
• Mix the Sauteed ingredients with the potatoes and carrots. Add the butter and sour cream. Blend well until the hot potato mixture is creamy but firm. Use milk, half-and-half, or mocha mix to reach a thick and creamy consistency. Season to taste with salt and pepper. For spicier potatoes add serrano chiles

CHEATS POTATO BLINTZES

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onions and sugar. Cover skillet and cook until onions are well browned, stirring frequently, 20 minutes. Season with salt and pepper.
• Meanwhile, place potatoes on vegetable steamer rack and steam in covered pot over boiling water until tender, about 15 minutes. (I microwave my potatoes).
• Transfer potatoes to large bowl.
• Add milk and mash until almost smooth.
• Season to taste with salt and pepper. Mix in half of onions. (Can be prepared 1 day ahead. Cover potato filling and remaining onions separately and chill. Rewarm onions before serving.).
• Place 1 egg roll wrapper on work surface. Brush edges with egg white. Arrange 1/3 cup scant of potato filling in 3-inch log horizontally just below center. Fold bottom of dough over filling. Fold sides over. Roll up wrapper to enclose filling completely. Repeat with remaining filling and wrappers.
• Frying Method:.
• Heat 1/2 tablespoon vegetable oil in heavy large nonstick skillet over medium-low heat. Add half of blintzes, seam side down, and fry until heated through and golden brown and crisp on all 4 sides, about 10 minutes. Drain blintzes briefly on paper towels. Repeat with remaining blintzes.
• Oven Method (I use):.
• Place all blintzes on baking tray covered with baking paper. Spray with olive oil and bake at 180 Degrees C for 20 minutes turning over half way.
• Arrange blintzes on plates. Place dollop of yogurt and spoonful of remaining onions alongside and then serve immediately.

CHEESE BLINTZES

Steps:

• For the crepe: Beat milk, eggs and 1 cup water in a bowl. Add flour and powdered sugar to make a thin batter.
• Pour 1/4 cup batter on a well-buttered medium hot 10-inch fry pan, spreading it as thin as possible. Fry until light brown, then flip and brown other side until light brown. Turn out on wax paper. Repeat with remaining batter.
• For the cheese filling: Mix ricotta, cream cheese, eggs, powdered sugar and vanilla in a bowl. Spread evenly over the surface of a crepe. Tuck in ends and roll up. Cook in butter in a fry pan until brown on both sides. Repeat with remaining crepes and filling.
• Serve with sour cream and fruit preserves.

BABY BLINTZES

Steps:

• Preheat oven to 350 degrees.
• Spray muffin tin with cooking spray.
• Using a large bowl for an electric mixer, crumble the farmer's cheese chunks.
• Add one ingredient at a time, cottage cheese through eggs, mixing well to incorporate each ingredient.
• Fill each of muffins halfway with the cheese mixture.
• Place 3 blueberries on top. NOTE: The original recipe called for 2 blueberries & 1 raspberry.
• Bake 20 minutes.
• Remove from oven and cool in muffin tin for 5-10 minutes.
• Using a knife to loosen the edges, remove muffins and place on wire rack to cool.
• Serve hot, warm or at room temperature.
• Before serving, sprinkle each blintz with cinnamon-sugar mixture and add dollap of sour cream in center. NOTE: They may also be served plain or with additional fresh berries for garnish.

POTATO BLINTZES

Steps:

• Heat oil in heavy large skillet over medium-high heat. Add onions and sugar. Cover skillet and cook until onions are well browned, stirring frequently, 20 minutes. Season with salt and pepper.
• Meanwhile, place potatoes on vegetable steamer rack and steam in covered pot over boiling water until tender, about 15 minutes. Transfer potatoes to large bowl. Add milk and mash until almost smooth. Season to taste with salt and pepper. Mix in half of onions. (Can be prepared 1 day ahead. Cover potato filling and remaining onions separately and chill. Rewarm onions before serving.)
• Place 1 egg roll wrapper on work surface. Brush edges with egg white. Arrange 1/3 cup scant of potato filling in 3-inch log horizontally just below center. Fold bottom of dough over filling. Fold sides over. Roll up wrapper to enclose filling completely. Repeat with remaining filling and wrappers.
• Heat 1/2 tablespoon vegetable oil in heavy large nonstick skillet over medium-low heat. Add half of blintzes, seam side down, and fry until heated through and golden brown and crisp on all 4 sides, about 10 minutes. Drain blintzes briefly on paper towels. Repeat with remaining blintzes.
• Arrange blintzes on plates. Place dollop of yogurt and spoonful of remaining onions alongside and then serve immediately.

TROPIC-A-LICIOUS FRUITY BLINTZES

Steps:

• Combine strawberry preserves and water in a small microwave-safe bowl. Microwave until warm, about 10 seconds. Stir in mango.
• Mix cottage cheese, cream cheese, and sugar together in a bowl until creamy and blended. Stir in pineapple and coconut.
• Tear crepe gently in half. Lay halves on a flat work surface with cut sides facing away from you. Spoon half of the cottage cheese mixture into the center of each half; fold in sides, top, and bottom like an envelope. Place seam-side down on a plate.
• Microwave preserves mixture to reheat, about 20 seconds. Stir and spoon over filled crepes.