CHEESE BLINTZES
Mom's cheese blintzes...a party favorite! These blintzes can be made ahead and frozen in an airtight container. Do not thaw them before baking!
Provided by Michele Murray
Categories Appetizers and Snacks Cheese
Time 30m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet generously with non-stick cooking spray.
- Trim crusts from bread and roll the slices flat.
- In a small bowl combine sugar and cinnamon to make a mixture.
- In a large mixing bowl, mix softened cream cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip bread/cream cheese rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 1 inch pieces. Arrange the blintzes on the prepared cookie sheet.
- Bake for 10 minutes. Serve with sour cream.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 35.2 g, Cholesterol 104.6 mg, Fat 40 g, Fiber 1.5 g, Protein 9.5 g, SaturatedFat 24.5 g, Sodium 592.1 mg, Sugar 8.1 g
CHEF JOHN'S CHEESE BLINTZES
If you're ever talking to someone who's been to, or used to live in, New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up. While there are several steps, they're fairly simple, and so totally worth the effort.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 5
Number Of Ingredients 16
Steps:
- Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
- Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
- Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
- Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
- Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
- Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
- Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 33.2 g, Cholesterol 207.2 mg, Fat 26.9 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 12.9 g, Sodium 517.8 mg, Sugar 9.9 g
CHEESE BLINTZES
Provided by Food Network
Time 35m
Yield 10 to 12
Number Of Ingredients 12
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.
CHEESE BLINTZES WITH THREE-BERRY COMPOTE
Categories Blender Berry Cheese Brunch Vegetarian Rosh Hashanah/Yom Kippur Shavuot Cottage Cheese Bon Appétit
Yield Makes 13
Number Of Ingredients 24
Steps:
- Filling
- If using cottage cheese, place in center of kitchen towel, gather towel around cheese and squeeze to remove excess moisture. Measure 2 1/2 cups packed cottage cheese (reserve remainder for another use). Combine 1 1/4 pounds hoop cheese or 2 1/2 cups packed dry cottage cheese and sugar in processor; blend well. Add eggs and salt; process until almost smooth, scraping down sides of bowl occasionally. Transfer to bowl. Cover and refrigerate. (Can be prepared 1 day ahead. Keep refrigerated.)
- Crepes
- Combine 1 1/2 cups water and eggs in blender. Add flour, sugar and salt. Blend on lowspeed until very smooth, stopping occasionally to scrape down sides of container. Pour batter into medium bowl. Let stand at room temperature at least 1 hour and up to 2 hours, stirring occasionally.
- Heat 10-inch nonstick skillet over high heat. Brush very lightly with oil. Transfer 3 tablespoons batter to small cup. Working quickly, pour batter into center of skillet; tilt and shake skillet to spread batter into 7-inch round. Reduce heat to medium-high and cook crepe until bottom is speckled brown, about 45 seconds. Loosen sides of crepe with spatula and turn out onto paper towel, cooked side up. Cover with paper towel. Repeat with remaining batter, brushing pan occasionally with oil and layering crepes between paper towels.
- Place 1 crepe cooked side up on work surface. Place 1/4 cup filling in 3-inch-long log just below center. Fold bottom of crepe over filling. Fold sides in. Roll crepe up, enclosing filling completely. Transfer blintz to plastic-lined platter. Repeat with remaining filling and crepes. (Can be prepared ahead. Cover and chill overnight or freeze up to 1 month. Do not thaw frozen blintzes before cooking.)
- Compote
- Combine all berries, sugar and lemon peel in large bowl. Let stand at room temperature until berries defrost, sugar dissolves and juices form in bowl, stirring occasionally, about 1 1/2 hours.
- Strain berry mixture thoroughly, reserving juices. Place cornstarch in heavy medium saucepan. Gradually add reserved juices to cornstarch, whisking until smooth. Whisk over high heat until syrup boils and is thick and clear, about 2 minutes. Transfer to bowl. Cool 15 minutes. Mix berries into syrup. Adjust tartness with lemon juice. (Can be prepared 3 hours ahead. Cover and chill.)
- Assembly
- Pour oil into 2 large nonstick skillets to depth of scant 1/8 inch; heat over medium-low heat until hot. Place blintzes seam down in skillets. Cook until bottoms are brown and crisp, shaking pans gently and moving blintzes occasionally to prevent sticking, about 6 minutes (for frozen blintzes, cover skillet for first 6 minutes). Using spatula, turn blintzes over; cook until blintzes are brown and crisp and blintzes feel firm when lightly pressed, about 5 minutes. Transfer to paper towel-lined platter. Place 2 blintzes on each plate. Spoon compote over blintzes. Top with sour cream. Sprinkle with lemon peel.
CHEESE BLINTZES WITH STRAWBERRY-RHUBARB COMPOTE
Make and share this Cheese Blintzes With Strawberry-Rhubarb Compote recipe from Food.com.
Provided by 2Bleu
Categories Breakfast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- BLINTZES: Using a blender, mix the eggs, milk and flour at low speed. Add the Grand Marnier. Once the batter is well mixed and coats the spoon with a thin film, refrigerate, covered for 1 hour in a pitcher or bowl.
- Stir the batter thoroughly and before making the crepes, test the liquid by dunking a spoon in the mixture; again, it should coat the spoon with a thin film. Adjust by adding milk if necessary.
- Using a 8-10" nonstick pan, spray with oil, and heat the pan over medium-high heat. Pour about one cup of batter to coat one pan. Once covered, pour a thin layer of batter into the heated pan, swirling to coat if necessary.
- When the crepes pull away from the edge of the pan in about 20 seconds, remove from the heat, tap them lightly or run a knife across the edge of the pan to release, and invert the crepes on a dry towel to cool. Stir the batter at brief intervals to re-suspend the ingredients.
- FILLING: Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
- ASSEMBLY: With the cooked side up, spoon about 1/4 cup filling inside the center of the wrapper.
- Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold over the ingredients pulling the stuffing toward you.
- Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
- COOK: Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape.
- Flip the blintz onto the other side. Lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
- TOPPING: Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes.
- In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft.
- TO SERVE: Ladle the warm fruit over the blintz and top with a dollop of sour cream. Garnish with a fresh strawberry half.
Nutrition Facts : Calories 511.4, Fat 7.4, SaturatedFat 3.8, Cholesterol 80.8, Sodium 195.6, Carbohydrate 102.5, Fiber 4.3, Sugar 74.6, Protein 11.5
CHEESE BLINTZES WITH STRAWBERRY-RHUBARB COMPOTE
Categories Cheese Fruit Breakfast Brunch Dessert Cream Cheese Strawberry Spring Pan-Fry Honey Rhubarb Shavuot Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Diabetes-Friendly
Yield Serves 8
Number Of Ingredients 26
Steps:
- Make crepes:
- Stir flour, sugar and salt in large bowl. Whisk eggs, milk, butter and vanilla in medium bowl to blend. Add to dry ingredients and whisk until smooth.
- Spray with vegetable oil spray and heat over medium-low heat. Pour 2 tablespoons crepe batter into pan and swirl pan to coat bottom thinly. Cook until edge of crepe is light brown, about 1 minute. Loosen edges of crepe gently with spatula. Carefully turn crepe over. Cook until beginning to brown in spots, about 30 seconds. Transfer crepe to plate. Place paper towel atop crepe. Repeat with remaining batter, spraying pan with vegetable oil spray as needed and covering each crepe with paper towel, forming total of 16 crepes.
- For filling:
- Mix farmer cheese and cream cheese in large bowl to blend. Stir in sugar, egg yolks, vanilla extract and ground cardamom.
- Place 1 crepe on work surface. Place 2 tablespoons filling 3-inch-long log just below center. Fold bottom of crepe over filling. fold sides in. Roll crepe up, enclosing filling completely. Transfer blintz to plastic-lined dish. Repeat with remaining filling and crepes.(Can be made 1 day ahead. Cover; chill overnight)
- For compote:
- Simmer orange juice and honey in heavy medium skillet over medium heat until reduced by half, about 4 minutes. Add rhubarb and stir until just tender, about 3 minutes. Transfer to large bowl. Stir in vanilla extract and ground cardamom. Cover and refrigerate. (Can be prepared 6 hours ahead. Keep chilled.) Stir in strawberries.
- Preheat oven to 200°F. Melt 2 tablespoons unsalted butter in large nonstick skillet over medium-low heat. Place 5 blintzes, seam side down, in skillet. Cook until golden brown and crisp, about 5 minutes per side. Transfer blintzes to baking sheet; keep warm in oven. Repeat with remaining 4 tablespoons butter and 11 blintzes in 2 more batches. Place blintzes on plates. Sprinkle with powdered sugar.
RICOTTA BLINTZES WITH BERRY COMPOTE
A luxurious dish for a weekend brunch, these ricotta blintzes are made using our basic crepe recipe. Recipe Source: Williams Sonoma
Provided by Ceezie
Categories Breakfast
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, stir together the berries, 2 Tbs. of the sugar and the lemon juice. Bring to a simmer and cook, stirring occasionally, until most of the berries have broken down and the mixture is thickened, about 45 minutes; reduce the heat if the compote sticks to the pan. Remove from the heat and let the compote cool to room temperature.
- In a bowl, stir together the ricotta, the remaining 3 Tbs. sugar, the lemon zest and salt until well combined.
- Lay a crepe on a clean work surface. Place 3 Tbs. of the ricotta filling in the center of the crepe. Fold the 2 outer sides of the crepe toward the center so the edges touch. Fold the top and bottom toward the center, slightly overlapping the edges, to form a rectangular blintz; make sure the filling is not exposed. Place the blintz, seam side down, on a baking sheet. Repeat with the remaining crepes and filling.
- In a large electric skillet set on medium heat, melt the butter. Working in batches, cook the blintzes, seam side down, until golden and crispy, 2 to 3 minutes. Turn the blintzes over and cook for 2 to 3 minutes more.
- Transfer the blintzes, seam side down, to a platter. Serve immediately with the berry compote.
Nutrition Facts : Calories 279.6, Fat 16.9, SaturatedFat 10.4, Cholesterol 58.5, Sodium 98.7, Carbohydrate 22.4, Fiber 5.4, Sugar 13.7, Protein 11.7
More about "cheese blintzes with three berry compote recipes"
HOMEMADE CHEESE BLINTZ RECIPE WITH BERRY COMPOTE …
From momof6.com
RECIPE: CHEESE BLINTZES WITH THREE BERRY COMPOTE - RECIPELINK.COM
From recipelink.com
Category Breakfast and BrunchReply to ISOFrom Dianne, CA, 07-28-2003
QUICK TRIPLE BERRY COMPOTE RECIPE | BARBARA BAKES
From barbarabakes.com
CHEESE BLINTZES WITH MIXED BERRY SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE: CHEESE BLINTZES WITH STRAWBERRY-RHUBARB COMPOTE
From recipelink.com
BLINTZES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHEESE BLINTZES WITH BLUEBERRY COMPOTE - GOOD FOOD
From goodfood.com.au
CHEESE BLINTZES WITH FRESH BERRIED FRUIT COMPOTE - CKBK
From app.ckbk.com
CHEESE BLINTZES WITH MIXED BERRY SAUCE - EHEALTHYRECIPES.COM
From ehealthyrecipes.com
CHEESE BLINTZES WITH BERRY COMPOTE FROM CHEESE OBSESSION BY …
From app.ckbk.com
CHEESE BLINTZES | KING ARTHUR BAKING
From kingarthurbaking.com
CHEESE BLINTZES WITH BLUEBERRY COMPOTE - KITCHN
From thekitchn.com
RICOTTA BLINTZES WITH BERRY COMPOTE | RECIPE | COMPOTE RECIPE, …
From pinterest.ca
HOW TO MAKE SWEET CHEESE BLINTZES - DELISH
From delish.com
RICOTTA CHEESE BLINTZES WITH BERRY COMPOTE - CUISINART.COM
From cuisinart.com
CHEESE BLINTZES WITH FRUIT COMPOTE | RECIPES - OILS AND VINEGARS
From fustinis.com
CHEESE BLINTZES WITH THREE BERRY COMPOTE RECIPE
From cookeatshare.com
CHEESE BLINTZES WITH THREE BERRY COMPOTE RECIPE - COOKEATSHARE
From cookeatshare.com
CHEESE BLINTZES WITH THREE-BERRY COMPOTE
From pinterest.com
CHEESE BLINTZES - FRESH APRIL FLOURS
From freshaprilflours.com
CREAM CHEESE BLINTZES WITH BLUEBERRY COMPOTE | NATANYA ESKIN
From sbs.com.au
CHEESE BLINTZES WITH MIXED BERRY COMPOTE - WHAT JEW WANNA EAT
From whatjewwannaeat.com
CHEESE BLINTZES WITH MIXED BERRY SAUCE - MEALPLANNERPRO.COM
From mealplannerpro.com
BLINTZES WITH CHEESE FILLING - THE FINNISH DISH
From finnishdish.blog
CHEESE BLINTZES RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
CHEESE BLINTZES WITH THREE-BERRY COMPOTE - BIGOVEN.COM
From bigoven.com
CHEESE BLINTZES WITH MIXED BERRY SAUCE - CIA FOODIES
From ciafoodies.com
RICOTTA CHEESE BLINTZES WITH BERRY COMPOTE - CUISINART.COM
HOMEMADE CHEESE BLINTZ RECIPE WITH BERRY COMPOTE TOPPING
From pinterest.com
LEMON BAKED BLINTZES WITH SUMMER BERRY COMPOTE - COOKING
From cookinginstilettos.com
CHEESE BLINTZES WITH BERRY COMPOTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CHEESE BLINTZES WITH THREE-BERRY COMPOTE : MARKETING FLORIDA …
From florida-agriculture.com
CHEESE BLINTZES WITH BLUEBERRY COMPOTE - SAN DIEGO FOODSTUFF …
From sites.google.com
CHEESE BLINTZES WITH BERRY COMPOTE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love