Cheese Blintzes Recipes

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TRADITIONAL CHEESE BLINTZES



Traditional Cheese Blintzes image

This traditional family recipe tastes great. Blintzes may be wrapped and frozen after filling and before baking. Serve warm with a dollop of sour cream and strawberry (or other) preserves.

Provided by mizz_melanie

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 59m

Yield 8

Number Of Ingredients 11

3 eggs
1 cup milk
2 tablespoons vegetable oil
1 ½ teaspoons salt, divided
¾ cup all-purpose flour, sifted
1 (16 ounce) package dry small curd cottage cheese
3 ½ tablespoons white sugar
3 tablespoons sour cream
1 egg yolk
¼ teaspoon ground cinnamon
¼ cup butter, or as needed, divided

Steps:

  • Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
  • Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
  • Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Melt the remaining butter in the skillet over low heat, about 1 minute.
  • Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
  • Bake in the preheated oven until brown, 15 to 20 minutes.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 17.4 g, Cholesterol 119.3 mg, Fat 13.7 g, Fiber 0.4 g, Protein 14.8 g, SaturatedFat 6.2 g, Sodium 527 mg, Sugar 8.1 g

CHEF JOHN'S CHEESE BLINTZES



Chef John's Cheese Blintzes image

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

3 large eggs
1 cup all-purpose flour
1 cup milk
¼ cup cold water
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon vanilla extract
1 ½ cups ricotta cheese, strained if wet
½ cup cream cheese
1 lemon, zested
1 large egg
2 tablespoons confectioners' sugar
1 pinch salt
1 tablespoon butter, or as needed
1 tablespoon confectioners' sugar, or as needed for dusting

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

BLUEBERRY-LEMON CHEESE BLINTZES



Blueberry-Lemon Cheese Blintzes image

Provided by Aida Mollenkamp

Time 2h20m

Yield 12 blintzes

Number Of Ingredients 16

1 1/2 cups whole milk
1 1/4 cups all-purpose flour
1/4 cup unsalted butter, melted
3 large eggs
1/2 teaspoon table salt
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container ricotta cheese
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/4 cup granulated sugar
1/4 cup granulated sugar
1/4 cup water
2 pints blueberries (about 12 ounces)
2 tablespoons lemon juice

Steps:

  • For the blintzes: Add all the ingredients to a large bowl and whisk until evenly combined, about 30 strokes. Cover and refrigerate for at least 1 hour and up to 12 hours.
  • Heat a large nonstick pan over medium heat. Rub the pan with a paper towel dipped in oil. To check that the pan is properly heated, sprinkle the pan with a few drops of water and the water will "dance" around before evaporating.
  • Add 1/4 cup batter, tilting the pan to evenly cover or spread out in a circle using the back of a spoon. Cook until just set and browned, about 1 to 2 minutes. Flip and cook until second side is lightly browned, about 1 minute more. Remove from the heat and repeat with remaining batter. (Can be made up to 1 month ahead. Stack crepes and store covered in the freezer.)
  • For the filling: Combine all the ingredients in a large bowl and whisk until smooth. Cover and refrigerate until ready to use. (Can be made up to 1 day ahead.)
  • For the berries: Combine sugar, water, and 1/2 cup of the berries in a small pan and bring to a simmer over medium heat. Cook until the berries break down, sugar is dissolved, and mixture has slightly thickened, about 5 minutes. Remove from the heat. Add the remaining berries to a small bowl and pour in the syrup. Stir in the lemon juice and let cool to room temperature, at least 30 minutes. (Can be made up to 1 day ahead.) Cover and refrigerate until ready to use.
  • To assemble: Heat the oven to 375 degrees F and arrange a rack in the middle. Spoon 3 tablespoons of the filling down the center of each crepe. Fold the crepe over the filling, fold in the sides and roll up like a burrito. Put on a baking sheet and repeat until all the crepes have been filled. Bake until warmed through, (the internal temperature should register 160 to 165 degrees F on an instant-read thermometer) and filling is soft, about 15 minutes. Transfer to a serving platter and serve with the berries.

CHEESE BLINTZES



Cheese Blintzes image

Provided by Food Network

Time 35m

Yield 10 to 12

Number Of Ingredients 12

1 cup milk
4 eggs
1 cup all-purpose flour
1 tablespoon powdered sugar
Butter, for cooking the crepes
2 1/2 pounds ricotta
3/4 pound brick cream cheese, at room temperature
2 eggs
1 cup powdered sugar
1 tablespoon vanilla extract
Butter, for cooking rolled crepes
Serving suggestions: sour cream and fruit preserves

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.

GRANDMA'S CHEESE BLINTZES



Grandma's Cheese Blintzes image

It was actually my search for a substitution for the dry cottage cheese that my Grandma used in her blintzes that got me to register for Recipezaar. After the fish market closed that carried the dry cottage cheese she used (crumbly like feta cheese), I've never been able to find it again. I finally found the soft Farmer's cheese she said was an acceptable substitute at a local international grocery store. If you can't find either type of cheese, you can substitute ricotta cheese but it won't taste exactly the same. My Grandma also insisted that you must use a blender as directed for making the crepe batter. This recipe takes a while, so it's worth it to make extra for the freezer. While most people eat blintzes for breakfast, my Grandma always served them as a side dish for special family dinners.

Provided by karen

Categories     Breakfast

Time 1h15m

Yield 36 blintzes, 18 serving(s)

Number Of Ingredients 11

1 1/2 lbs dry curd cottage cheese (crumbly cheese similar to feta texture, do not use regular cottage cheese) or 1 1/2 lbs farmer's cheese (soft ricotta-like cheese, not firm like mozzarella)
4 ounces cream cheese
2 egg yolks, well beaten
1 tablespoon butter, melted
2 tablespoons sugar
1/4 teaspoon salt
1 cup milk
4 eggs
1 cup flour
3/4 teaspoon salt
butter (for frying)

Steps:

  • Prepare cheese filling by mixing cheese in mixer until smooth. One at a time, add cream cheese, egg yolks, butter, sugar and salt. Beat well and set aside.
  • Beat eggs in a blender, then add milk and blend. Remove blender lid and stir in flour and salt slowly until batter is smooth.
  • Heat 6 inch skillet on stove. Once hot, lightly brush with melted butter.
  • Pour only enough batter to make a very thin pancake into the frying pan, tipping it from side to side until the batter covers the bottom. Pour off excess batter back into blender as soon as the batter begins to set (pancakes should be as thin as possible while still covering the bottom of the pan).
  • Fry one side until the edges begin to pull away from the pan and are slightly browned. Turn pan over and drop crepe onto dishcloth.
  • Brush pan with butter before each crepe and repeat until the crepe batter is gone.
  • IMPORTANT: Do not place crepes on top of each other until they are completely cooled. You will want plenty of counter space to spread out the cooling crepes as you continue making additional crepes.
  • After crepes are finished, spread them out and place a rounded spoonful of filling in the center of each crepe.
  • Fold both sides in and roll into an envelope shape. They should be slightly flattened rather than round.
  • TIP: Crepes can be refrigerated or frozen at this point.
  • Before serving: fry blintzes in butter in frying pan, turning to lightly brown on both sides. Place in one layer on cookie sheet or jellyroll pan and heat at 200 degrees for 15 minutes. Do not overheat or cheese will get stringy.
  • Serve with cinnamon/sugar, sour cream or jelly.

Nutrition Facts : Calories 115.2, Fat 5, SaturatedFat 2.5, Cholesterol 73, Sodium 303.3, Carbohydrate 10.2, Fiber 0.2, Sugar 2.4, Protein 7.1

CHEESE BLINTZES



Cheese Blintzes image

perfect for brunches, serve with your selection of fresh berries or your compote of choice.recipe #84210 works well in autumn.

Provided by chia2160

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
1 cup milk
2 tablespoons unsalted butter, melted (divided)
1/4 teaspoon vanilla extract
2 cups cottage cheese
1 (3 ounce) package cream cheese
2 tablespoons sugar
1 large egg
1/2 teaspoon vanilla extract

Steps:

  • Crêpe Batter:.
  • Sift the flour, sugar and salt into a bowl and set aside. Combine the egg, milk, butter and vanilla extract in another bowl and stir until smooth. Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours.).
  • Heat a crêpe pan or small skillet over medium heat. Brush the pan with melted butter. Pour a scant 1/4 cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom. Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes. Use a thin metal or heatproof rubber spatula to loosen the crêpe and turn it over. Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more. Stack the crêpes between layers of parchment or waxed paper as you cook.
  • Cheese Filling:.
  • Purée the cottage cheese and cream cheese in a blender until very smooth. Transfer to a bowl and stir in the sugar, egg and vanilla extract by hand. Keep refrigerated until you are ready to finish the crêpes.
  • Preheat the oven to 400 degrees F. Lightly brush a medium baking dish with melted butter.
  • Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe. Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up. Place the crêpes seam side down in the prepared baking dish. Drizzle with melted butter and bake until very hot, 8 to 10 minutes.
  • Serve immediately, 2 crêpes per serving, with fruit or compote.

Nutrition Facts : Calories 310.8, Fat 15, SaturatedFat 7.8, Cholesterol 105.4, Sodium 441.9, Carbohydrate 29.3, Fiber 0.6, Sugar 10.9, Protein 14.2

BEAUTY'S CHEESE BLINTZES



Beauty's Cheese Blintzes image

My grandmother, Beauty, used to call these little packages of love: thin dough around sweetened cheese, topped with fresh fruit. They're perfect for brunch or anytime you want to make loved ones feel special.

Provided by Dawn Lerman

Categories     main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon vanilla extract
Pinch of salt
1 tablespoon melted butter
Butter for frying
12 ounces farmer's cheese
4 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 egg yolk
Pinch of salt
Powdered sugar
Strawberries, sliced thin
Dollop of sour cream or Greek yogurt

Steps:

  • Prepare batter. In a large bowl combine eggs, milk, salt and vanilla and blend well. Gradually add flour. Beat well until there are no lumps in the batter.
  • Make the filling. Combine all of the filling ingredients in a bowl and mix together until smooth.
  • Grease a 6- or 7-inch skillet until it is hot but not smoking.
  • Put a ladleful of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.
  • Fry on one side until bubbles form and the top is set. The bottom should be golden brown. Carefully loosen edges of the crepe and slip it out of the skillet onto a plate.
  • Repeat the above procedure until all the batter is used. Grease skillet each time before pouring batter.
  • After all the crepes are made, begin filling them. The brown side should be facing up. Place 1 tablespoon of filling on one edge.
  • Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed.
  • After all the blintzes are assembled, heat 2 tablespoons of butter in the skillet and place each crepe, seam side down, in the skillet and fry 2 minutes on each side, turning once.
  • Serve with a dollop of sour cream or Greek yogurt, and garnish with fresh strawberries and a touch of powdered sugar.

CHERRY CHEESE BLINTZES



Cherry Cheese Blintzes image

These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavor. I sometimes substitute other fruits, such as raspberries, blueberries or peaches. -Jessica Vantrease, Anderson, Alaska

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 15

1-1/2 cups 2% milk
3 large eggs, room temperature
2 tablespoons butter, melted
2/3 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1 cup 4% cottage cheese
3 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
CHERRY SAUCE:
1 pound fresh or frozen pitted sweet cherries
2/3 cup plus 1 tablespoon water, divided
1/4 cup sugar
1 tablespoon cornstarch

Steps:

  • In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate., In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through., Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes.

Nutrition Facts : Calories 245 calories, Fat 10g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 306mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.

CHEESE BLINTZES



Cheese Blintzes image

Provided by Mark Russ Federman

Categories     Cheese     Breakfast     Brunch     Dessert     Kid-Friendly     Quick & Easy     Pastry     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 to 14 blintzes, enough for 6 people

Number Of Ingredients 10

Crepes:
2 cups whole milk
4 large eggs
1 1/2 cups all-purpose flour
Filling:
1 1/2 pounds farmer's cheese
1/2 cup plus 2 tablespoons sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
Unsalted butter

Steps:

  • To make the crepes, combine the milk, eggs, and flour in a food processor and process until smooth. Transfer the batter to a bowl and let it rest for 30 minutes. Meanwhile, prepare the filling. Combine the farmer's cheese, sugar, vanilla, and cinnamon in the work bowl of a food processor and process until smooth. Transfer to another bowl and set aside.
  • Melt a pat of butter in a heavy 8-inch nonstick skillet.* Ladle in just enough batter to coat the bottom of the skillet. (Tilt the skillet to coat it evenly.) Allow the crepe to cook undisturbed until it is set and the bottom is golden brown, 3 to 4 minutes. Loosen the crepe around the edges with a spatula and carefully transfer it to a paper-towel-lined plate. Repeat with remaining batter. You should have enough for about 14 crepes.
  • Spoon about 4 tablespoons of fi lling down the center of each crepe. Fold in the short ends and then roll up, burrito-style. Serve the blintzes immediately or rewarm in a 250°F oven.

UKRAINIAN CHEESE BLINTZES



Ukrainian Cheese Blintzes image

In addition to cheese, blintzes may also be filled with ground meat, potato, or fruit. Danielle Dolinsky, MSLO ad sales coordinator, shares her family's Hanukkah recipe for the traditional pancake dish.

Provided by Martha Stewart

Categories     Holiday Planning & Ideas     Passover     Passover Recipes

Number Of Ingredients 10

2 (213-gram or 15.03-ounce) packages farmer's cheese, or one recipe Homemade Cottage Cheese
4 large eggs
1 1/4 cup all-purpose flour, plus more for hands
3 tablespoons sugar
1/2 teaspoon coarse salt
1 teaspoon baking soda
Dash of white vinegar
1 cup raisins
2 tablespoon canola oil
Confectioners' sugar (optional)

Steps:

  • In a large bowl, mix together cheese, eggs, 3/4 cup flour, sugar, and salt. Place baking soda in a small bowl and add vinegar; mixture will fizz. Add baking soda mixture to bowl with cheese mixture. Using a hand-held electric mixer, mix until firm and solid. Stir in raisins.
  • Place remaining 1/2 cup flour in a small, shallow dish. Working in batches (about four at a time), scoop out cheese mixture using a tablespoon, and, using floured hands, form into a 2 1/4-inch ball. Roll ball in flour mixture and pat using your hands to form a patty shape and remove excess flour.
  • Heat canola oil in a large nonstick skillet over medium heat; add patties and cook until golden brown, turning once, about 6 minutes per side. Transfer to a plate and dust with confectioners' sugar, if desired. Let stand for 5 minutes before serving.

CHEESE BLINTZES



Cheese Blintzes image

Provided by Elaine Louie

Categories     dinner, weekday, main course

Time 1h15m

Yield About 10 blintzes

Number Of Ingredients 13

16 ounces farmer cheese
1 large egg
1/4 cup sugar
1/8 cup matzo meal or fine dry unseasoned bread crumbs
1 tablespoon vanilla extract
3/4 cup whole milk
8 large eggs
3/4 cup durum (semolina) flour
2 tablespoons cake flour
2 tablespoons vegetable oil
Nonstick vegetable oil spray
2 to 3 tablespoons butter, or as needed
Sour cream, for serving, optional

Steps:

  • For the filling: In a medium bowl, combine farmer cheese, egg, sugar, matzo meal or bread crumbs and vanilla. Using a fork, mix well; set aside.
  • For the batter: In a large bowl, combine milk, eggs, durum flour, cake flour, vegetable oil and 1/4 cup cold water. Whisk until batter is smooth.
  • Place a 9-inch well-seasoned crepe pan or heavy skillet over medium-low heat. When pan is well heated, film it lightly with nonstick cooking spray. Allow pan to heat again for a few moments, then ladle 1/2 cup batter into skillet and tilt in all directions to spread batter thinly and evenly. Cook until underside is pale yellow-white and edges lift easily from bottom of pan, about 3 minutes. Adjust heat as needed if crepe is cooking too quickly or slowly.
  • Use a spatula to flip crepe, then cook other side for an additional 2 to 3 minutes. (The first crepe often tears or folds; there will still be enough batter for 10 crepes.) Transfer crepe to a plate, and repeat with remaining batter to make 10 crepes.
  • Place a crepe on a work surface and spread 3 to 4 tablespoons filling on one side. Starting from filled side, roll blintz and stack on a serving plate or in a container seam side down. At this point blintzes may be covered and refrigerated for up to 24 hours.
  • To serve, place a large sauté pan or skillet over medium heat. Melt a tablespoon butter and add as many blintzes as possible without crowding pan. Cook until golden brown on bottoms and filling is heated through, about 3 minutes. Turn and cook other sides until golden brown, about 2 more minutes. Remove from heat and keep warm; repeat with remaining crepes and filling. Serve immediately, seam side down, garnished with sour cream, if desired.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 248 milligrams, Sugar 8 grams, TransFat 0 grams

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From thestar.com


CHEESE BLINTZES RECIPE - EVERYDAY DISHES & DIY
2014-12-31 Prepare work area by having a 10" non-stick skillet, rubber spatula, softened butter or cooking spray, paper towels, ¼ cup measuring cup, cooling rack and a …
From everydaydishes.com


CHEESE BLINTZES - OLGA'S FLAVOR FACTORY
2021-07-20 Cook for about 1 minute on the first side, then another 30 seconds on the second side. I use a 10 inch non stick skillet and get about 13-15 crepes. Prepare the cheese filling. Combine the farmer’s cheese, sugar, vanilla extract, egg and heavy cream in a bowl and mix until smooth. Fill the crepes to create blintzes.
From olgasflavorfactory.com


CHEESE BLINTZ RECIPE | EASY TO MAKE MOCK BLINTZES
Instructions. Cut the trim off the bread with a bread knife. Roll each slice out with rolling pin until it is really flat. Mix the cheese, sugar, and egg yolk well. Spread on each piece of bread and roll each one up. Don't roll it really tight. Lay aside. You have enough filling to do all the bread. In bowl 1 melt 2 sticks of margarine.
From cookingnook.com


CHEESE BLINTZES RECIPE, HOMEMADE BLINTZES | JENNY CAN COOK
Combine cheeses, sugar, & vanilla in a bowl. Place cheese filling on one end of crepe and roll up, folding sides in so filling can’t escape and flattening slightly for easier browning. Preheat a pan over medium heat, rub with a stick of butter and add blintzes, cooking about 5 minutes per side until lightly browned.
From jennycancook.com


CHEESE BLINTZ CASSEROLE - PETER'S FOOD ADVENTURES
2019-03-30 Make the blini ahead of time, stacked on a plate according to this recipe. In a bowl, mix the Farmer's Cheese, salt, sugar and an egg until combined. To make the Cheese Blintzes, take 1 Blinchik Crepe and lay flat on a surface. Take 1-2 tablespoons of the Farmers Cheese mixture and place on the edge of closest to you.
From petersfoodadventures.com


CHEESE BLINTZ RECIPE | LEITE'S CULINARIA
2021-11-09 Set it aside and repeat with the remaining ingredients. Warm the remaining clarified butter in a skillet over medium heat. Place a few blintzes, seam side down, in the skillet, and sauté until golden on all sides, about 2 minutes per side. Repeat with the remaining blintzes and serve hot with sour cream. Print Recipe.
From leitesculinaria.com


MOCK BLINTZE - RECIPES | COOKS.COM
2 days ago And the filling uses ... sides. Then serve with a generous portion of sour cream. Ingredients: 8 (cheese .. eggs .. flour .. vanilla ...) 3. APPLE BLINTZES. Mix and sift flour, sugar and salt. Beat eggs, add to dry ingredients. Add milk; stir until smooth. Stir in melted butter.
From cooks.com


EASY CHEESE BLINTZ - COPYKAT RECIPES
2021-08-11 Begin by making up the pancake batter in a medium bowl. Add in the eggs and milk and beat them together well. Add in the flour, sugar, vanilla extract, and the salt. Stir everything together and then place a piece of plastic over the bowl and let it chill in the refrigerator for an hour before making the pancakes.
From copykat.com


CHERRY CHEESE BLINTZES RECIPE - COOK.ME RECIPES
2019-06-27 Lightly grease an 8-inch nonstick skillet and heat to a medium heat. Pour 2 tablespoons of batter into the center of the skillet, lifting the pan and tilting, to evenly coat the batter over the bottom of the skillet. Cook until the top of the crepe appears cooked and dry; then flip and cook for a further 15-20 seconds.
From cook.me


CHEESE BLINTZES | WILLIAMS SONOMA
Preheat an oven to 350°F. To make the filling, in a bowl, mix together the ricotta, 6 Tbs. of the sugar, the egg yolks, vanilla and lemon zest. Lightly butter a rimmed baking sheet with some of the remaining 3 Tbs. butter. Place 1 blintz, spotted side up, on a work surface. Place about 2 Tbs. of the ricotta filling just below the center of the ...
From williams-sonoma.com


CHEESE BLINTZES RECIPE - THE SPRUCE EATS
2021-03-16 Make the Filling and Assemble. In a large bowl, mix together cheese, melted butter, 1 egg yolk, vanilla, and sugar until well-incorporated. To assemble, place one blintz on a work surface and place 1 to 2 tablespoons of filling in a line …
From thespruceeats.com


CLASSIC CHEESE BLINTZES — HOW TO MAKE SWEET CHEESE BLINTZES
2021-10-14 Directions. In a medium bowl using a hand mixer, whisk eggs until frothy, 2 minutes. Add milk, salt, nutmeg (if using), and powdered sugar and whisk until completely smooth. Place flour in a large ...
From delish.com


CHEESE BLINTZ RECIPE - SIMPLY HOME COOKED
2020-12-28 Make the blintz batter. Mix the eggs, sugar, salt, and vanilla. Place the eggs, sugar, salt, and vanilla in a large bowl and beat them together with an electric hand mixer for about 1 minute on high speed. Add the flour. Then add the flour and mix it …
From simplyhomecooked.com


CHEESE BLINTZ – SMITTEN KITCHEN
2014-01-27 Make wrapper/crêpe batter: Combine wrapper ingredients in a blender, or in a bowl with an immersion blender, or whisk by hand until smooth. Cover with plastic wrap and refrigerate for an hour or up to two days. Cook wrappers/crêpes: Heat a medium skillet or crêpe pan over medium-high heat.
From smittenkitchen.com


HOW TO MAKE CHEESE BLINTZES | THE NOSHER - MY JEWISH LEARNING
2017-05-09 Directions. First, make the blintz batter by blending all ingredients with a whisk or with an electric mixer, for a few minutes or until all of the lumps are smoothed out. Set aside. Next, make the compote. Add berries and orange juice to a saucepan and cook over medium heat, for a few minutes, stirring occasionally.
From myjewishlearning.com


BLINTZES - TASTES BETTER FROM SCRATCH
2022-02-03 Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth. Cook Blintzes. Heat a skillet over medium heat. Pour ¼ cup of batter into the pan and swirl the pan in a circular motion until the batter is in a thin, circle in the pan. Cook until lightly golden on the bottom, then flip and cook on the other side.
From tastesbetterfromscratch.com


HOW TO MAKE THE ULTIMATE CHEESE BLINTZES - 365 DAYS OF BAKING
Place a sieve over a bowl and line it with a double layer of moistened cheese cloth. Cover the surface with plastic wrap and place a heavy bowl on top. Allow to sit for a minimum of three hours. Place the drained cottage cheese, sugar, egg, egg yolk, and vanilla into a blender and blend until completely smooth.
From 365daysofbakingandmore.com


CLASSIC CHEESE BLINTZES - BREAKING MATZO
Fold top down over filling, fold in the two sides, then fold over to close in the filling. Heat 1 tbsp butter in the pan. Add 2 blintzes to the pan at a time. Flip after 1-2 minutes until lightly browned. Serve immediately with your choice of sour cream, apple sauce, berries & powdered sugar.
From breakingmatzo.com


PASSOVER CHEESE BLINTZES RECIPE (DAIRY, PASSOVER)
2022-02-11 Preheat the oven to 300 F. Butter a 9 x 13 x 2-inch baking dish and set aside. In a large bowl, crumble the farmer cheese. Add the cottage cheese and sugar, and mix until smooth and well blended. Spoon 1 to 2 tablespoons (depending on the size of the blintz made) of filling into the center of each blintz.
From thespruceeats.com


CHEESE BLINTZES | MIDWEST LIVING
Advertisement. For cheese filling: Step 1. In a large bowl, combine cheese, sugar, the 1 teaspoon vanilla, the dash salt and, if you like, ground cinnamon. Beat by hand or with an electric mixture on low speed until nearly smooth. Set aside. Step 2. To make blintzes, heat a lightly greased 8-inch nonstick skillet over medium heat until a few ...
From midwestliving.com


CHEESE BLINTZES RECIPE | MYRECIPES
Add cream cheese, sugar, and 1 teaspoon vanilla; process until smooth. Pour mixture into a bowl; cover and chill. Advertisement. Step 2. Place flour in a medium bowl. Combine milk, oil, 1 1/2 teaspoons vanilla, salt, and eggs, and add to flour, stirring with a whisk until almost smooth. Cover and chill 2 hours. Step 3.
From myrecipes.com


RATNER'S CHEESE BLINTZES: MEYER LANSKY'S FAVORITE DISH
2013-01-24 In a mixing bowl, sift together flour and salt. In another mixing bowl, whisk together the eggs and water till thoroughly blended. Beat the dry ingredients into the wet, whisking thoroughly till the batter is completely smooth with no lumps. Grease a small nonstick skillet and heat between medium and high.
From toriavey.com


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