TRADITIONAL CHEESE BLINTZES
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
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
CHEESE BLINTZ CASSEROLE
We love Cheese Blintzes but sometimes they are a pain to make when you are in a hurry. This is an easy way to get the taste of blintzes with the ease of just throwing everything together. Might take a while the first time, but it gets easier after you make it a few times.
Provided by Kristen in Chicago
Categories Breakfast
Time 1h30m
Yield 1 Casserole
Number Of Ingredients 18
Steps:
- Preheat oven to 300 degrees F.
- In large bowl, combine fist 7 ingredients, blending well and set aside.
- Grease a 2-quart long baking dish.
- In a large bowl, combine the next 7 ingredients until blended.
- Pour 1/2 of the mixture into the prepared pan.
- Pour all of the first mixture on top of the batter in the pan and top with the other 1/2 of remaining batter, being careful not to mix together.
- Sprinkle with sugar and cinnamon and bake for 45 to 60 minutes.
- Warm the pie filling and lemon peel together and pour over slices of the blintz.
Nutrition Facts : Calories 4963, Fat 231, SaturatedFat 138.6, Cholesterol 1442.3, Sodium 5260.5, Carbohydrate 543, Fiber 19.2, Sugar 388.3, Protein 179.4
CHEESE BLINTZ CASSEROLE
Everyone in our family loves this casserole. It appeals equally to those who are finicky and others with more sophisticated tastes. We like a nonsweet filling, but you can replace the salt with a couple tablespoons of sugar if you prefer. This recipe can be doubled. Then bake it in a larger casserole for about an hour. Depending on the size of your blender, you may need to make the batter for the double recipe in two batches. Serve hot with sour creme.
Provided by Jeri Roth Lande
Categories Breakfast
Time 1h
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the first 7 ingredients in a blender until blended.
- Add the flour and mix again.
- Pour half of batter mixture into a 9" square greased or Pam'd casserole.
- Bake at 350 for about 10 min or until set.
- Mix the remaining ingredients to make the filling.
- Spread filling evenly over the baked bottom layer.
- Re-stir the remaining batter and pour it over the filling, trying to cover all the cheese layer.
- Bake at 350 for about 40 min or until slightly browned.
- Optional - brush top with melted butter the last 5 minute.
Nutrition Facts : Calories 494.7, Fat 25.5, SaturatedFat 13.5, Cholesterol 251.4, Sodium 830.4, Carbohydrate 37.6, Fiber 0.8, Sugar 7.9, Protein 27.8
QUICK-AND-EASY CHEESE BLINTZ CASSEROLE
Provided by Gloria Kaufer Greene
Categories Blender Food Processor Cheese Side Bake Hanukkah Rosh Hashanah/Yom Kippur Fall Kosher Shavuot Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 8 servings as a main course, more as a side dish or buffet dish
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or coat it with nonstick cooking spray.
- In a blender or a food processor (fitted with a steel blade), combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 1/2 cups of the batter, and pour it into the bottom of the prepared baking dish. Bake at 350 degrees forabout 10 minutes, or until it is set.
- Meanwhile, combine all the filling ingredients in a large bowl, and mix them well. When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top. Give the remaining batter a brief stir to resuspend the ingredients; then very slowly pour it over the cheese filling so the filling is completely covered. Carefully return the casserole to the 350 degree oven, and bake an additional 35 to 40 minutes, or until the top is puffed and set.
- Let the casserole rest for about 10 minutes before cutting it into squares. Serve with your choice of accompaniments.
MAKE-AHEAD BLINTZ CASSEROLE
Steps:
- For filling, place first 6 ingredients in a food processor; process until smooth. Transfer to a small bowl., Place batter ingredients in food processor; process until smooth. Pour half of the batter into a greased 13x9-in. baking dish. Drop tablespoons of filling over batter; cover with remaining batter. Refrigerate, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir 5-7 minutes or until apples are tender. Add brown sugar and salt; cook 1 minute longer or until thickened. Stir in extract; cool slightly. Serve with casserole.
Nutrition Facts : Calories 512 calories, Fat 32g fat (18g saturated fat), Cholesterol 204mg cholesterol, Sodium 456mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 14g protein.
BLINTZ SOUFFLE II
A great twist on blintzes, very kid-friendly and easy to make using pre-packaged blintzes.
Provided by Lisa Altmiller
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
- Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.
Nutrition Facts : Calories 410 calories, Carbohydrate 53.1 g, Cholesterol 146 mg, Fat 18.9 g, Fiber 3 g, Protein 13.6 g, SaturatedFat 9.9 g, Sodium 437.1 mg, Sugar 31.7 g
OVERNIGHT BLINTZ BAKE
Enjoy this cheesy baked dessert that's made using Bisquick® mix, pineapple and eggs; and is topped with cream and strawberries.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h25m
Yield 12
Number Of Ingredients 13
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir all filling ingredients until well blended; set aside.
- In medium bowl, stir all batter ingredients with wire whisk or fork until well blended. Pour batter into baking dish. Pour filling evenly over batter. Cover; refrigerate at least 8 hours or overnight.
- Heat oven to 325°F. Uncover baking dish; bake 55 to 60 minutes or until golden brown and center is set. Let stand 10 minutes before serving. Top servings with sour cream and strawberry preserves.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 200 mg, Fat 3, Fiber 0 g, Protein 11 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 24 g, TransFat 1 g
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