Cottage Cheese Blintzes Recipes

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COTTAGE CHEESE BLINTZES



Cottage Cheese Blintzes image

1 To make batter:2 In medium bowl, whisk together flour and salt; add milk and eggs and whisk until smooth. Whisk in melted butter. Pour mixture through fine

Provided by Jamie Geller Test Kitchens

Categories     Breakfast, Brunch, Main

Yield 10 Servings

Number Of Ingredients 13

Blintz Batter:
3/4 cup King Arthur Unbleached All Purpose Flour
1/4 tsp. salt
1 cup nonfat milk
2 large eggs
1 tbsp. Cabot Unsalted Butter, melted
Filling:
1 cup Cabot Cottage Cheese
1/4 cup Cabot Greek Style Honey Yogurt
1/4 cup Cabot Greek Style Vanilla Yogurt
2 fresh peaches, chopped (or other favorite fruit)
Vegetable oil
1 tbsp. confectioner\'\'s sugar

Steps:

  • 1 To make batter:2 In medium bowl, whisk together flour and salt; add milk and eggs and whisk until smooth. Whisk in melted butter. Pour mixture through fine strainer set over second bowl to remove any lumps. Cover and refrigerate for 2 hours.3 To cook and fill blintzes:4 Preheat oven to 375°F. Lightly oil baking sheet.5 In small bowl, combine cottage cheese, honey and vanilla yogurts and fruit; set aside.6 Brush crepe pan or small skillet lightly with oil or use nonstick pan and place over medium heat; when hot, add small amount of batter to pan, tilting to cover bottom. Cook until set on top and golden on underside. Transfer blintz to small plate and repeat with remaining batter.7 Place about 1/4 cup filling down center of each blintz; fold in ends, roll up into cylinder and place seam-side-down on prepared baking sheet.8 Bake blintzes until heated through, about 10 minutes. Serve warm, dusted with confectioner's sugar. Source: Cabot Cheese

Nutrition Facts :

COTTAGE CHEESE BLINTZES



Cottage Cheese Blintzes image

I got this recipe from my mom, and even when I thought cottage cheese was nasty I loved this recipe! Great if you're trying to encourage someone to eat cottage cheese, or just to eat as a snack! Serve hot or cold, with jam or any other topping.

Provided by wakipan

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 55m

Yield 15

Number Of Ingredients 10

3 eggs
1 cup milk
2 tablespoons vegetable oil
¾ cup all-purpose flour
1 teaspoon vegetable oil, or as needed
2 (16 ounce) containers small curd cottage cheese, very well drained
2 egg yolks
¼ cup white sugar
2 tablespoons lemon juice
1 teaspoon vegetable oil, or as needed

Steps:

  • Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
  • Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
  • Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
  • Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 10.8 g, Cholesterol 74.8 mg, Fat 7.1 g, Fiber 0.2 g, Protein 10.3 g, SaturatedFat 2.8 g, Sodium 263.8 mg, Sugar 4.4 g

CABOT COTTAGE CHEESE BLINTZES



Cabot Cottage Cheese Blintzes image

Looking for an amazing breakfast treat? Try these light and creamy cottage cheese blintzes from Cabot this weekend - You'll love them!

Provided by Cabot Creamery

Number Of Ingredients 3

Blintz batter:¾ cup King Arthur Unbleached All-Purpose Flour¼ teaspoon salt1 cup nonfat milk2 large eggs1 tablespoon Cabot Unsalted Butter
melted Filling:1 cup Cabot Cottage Cheese¼ cup Cabot Lowfat Vanilla Bean Greek2 fresh peaches
chopped (or other favorite fruit)Vegetable oil1 tablespoon confectioner's sugar

Steps:

  • To Make Batter: WHISK together flour and salt in medium bowl; add milk and eggs and whisk until smooth. Whisk in melted butter. Pour mixture through fine strainer set over second bowl to remove any lumps. Cover and refrigerate for 2 hours. To Cook and Fill Blintzes: PREHEAT oven to 375°F. Lightly oil baking sheet. COMBINE cottage cheese, Vanilla Greek Yogurt and fruit in small bowl; set aside. BRUSH crepe pan or small skillet lightly with oil or use nonstick pan and place over medium heat; when hot, add small amount of batter to pan, tilting to cover bottom. Cook until set on top and golden on underside. Transfer blintz to small plate and repeat with remaining batter. PLACE about 1/4 cup filling down center of each blintz; fold in ends, roll up into cylinder and place seam-side-down on prepared baking sheet. BAKE blintzes until heated through, about 10 minutes. Serve warm, dusted with confectioner's sugar.

SWEET CORN BLINTZES WITH COTTAGE CHEESE FILLING



Sweet Corn Blintzes with Cottage Cheese Filling image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 10-12 blintzes

Number Of Ingredients 10

1/2 cup flour
1/2 cup half-and-half
2 eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup fresh corn kernels (about 2 ears), or frozen
Vegetable oil for brushing griddle
1 1/2 cups cottage cheese
6 tablespoons sugar

Steps:

  • Place the flour, half-and-half, eggs, salt, pepper, and butter in a blender and process until smooth. Add the corn and blend for a minute longer, until the corn is pureed. Pour the batter into a bowl, cover, and refrigerate at least 1 hour or up to overnight.
  • Meanwhile, combine cottage cheese and sugar in a small bowl, cover and refrigerate until ready to fill blintzes.
  • Preheat oven to 350F. Heat a griddle and brush it lightly with oil. Pour a scant 1/4 cup of batter onto griddle for each blintz. When bubbles form on top, flip the blintzes and cook until lightly browned. Remove blintzes from griddle and immediately place 1 to 2 tablespoons filling in the center. Roll the blintz and place it seam-side down on a baking sheet. When all the blintzes are filled, place them in the oven to warm, about 10-15 minutes. (Alternatively, you can refrigerate unfilled blintzes, stacking them between sheets of waxed paper and wrapping in plastic, and proceed with recipe when ready to fill.) Serve warm with Sauteed apples or pears.

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.

CHEESE BLINTZES WITH BLUEBERRY SAUCE



Cheese Blintzes with Blueberry Sauce image

Categories     Milk/Cream     Cheese     Egg     Brunch     Dessert     Sauté     Kid-Friendly     Quick & Easy     Rosh Hashanah/Yom Kippur     Blueberry     Shavuot     Cottage Cheese     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 blintzes

Number Of Ingredients 22

For crêpes
1 1/2 cups whole milk
6 large eggs
1 1/2 cups all-purpose flour
3/8 teaspoon salt
2 tablespoons butter, melted
For filling
1 1/2 cups (12 ounces) farmer cheese
1/2 cup (4 ounces) large-curd cottage cheese (4% milk fat)
1 egg yolk
1 tablespoon unsalted butter, melted
1 tablespoon sugar
salt
For sauce
4 1/2 cups fresh blueberries (from 5 half-pint containers, picked over)
3/4 cup sugar
1 1/2 teaspoons cornstarch
For frying
4 tablespoons butter
Special equipment
Iron skillet or crêpe pan
Flexible metal or plastic spatula

Steps:

  • Make crêpes
  • In blender, combine milk and eggs. Add flour and salt and blend at low speed until smooth, less than 1 minute. Let batter stand 1/2 hour.
  • Have ready large plate or platter. Place skillet over moderately high heat, brush lightly with some melted butter, and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into pan, tilting to spread into thin, even layer. Cook until crêpe begins to "blister," edges curl slightly away from skillet, and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crêpe out of skillet and onto plate, cooked side up.
  • Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crêpe. Stack crêpes, cooked side down, on plate and let cool.
  • Make filling
  • In large bowl, mash together farmer and cottage cheeses until blended. Add egg yolk, melted butter, sugar, and salt, and mix until combined.
  • Place 1 crêpe, cooked side up, on a plate. Place 2 tablespoons filling in center, and fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crêpes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry.)
  • Make sauce
  • In large saucepan, combine 3 cups blueberries, sugar, and cornstarch. Set over moderately low heat and stir gently until sugar dissolves. Raise heat to moderately high and boil, stirring occasionally, 3 minutes. Remove from heat and gently stir in remaining blueberries.
  • Fry blintzes
  • Heat 1 tablespoon butter in iron skillet over moderately high heat. Add 3 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side. Repeat with remaining blintzes. Serve hot with sauce.

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.

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

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

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From bellyfull.net


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


QUICK COTTAGE CHEESE BUNS - MOMSDISH
2020-06-24 Combine together cottage cheese, sugar, eggs and vanilla extract. Blend using a blender, mixer or a food processor. In a small bowl, combine baking soda with vinegar and add to the mixture. Continue by adding baking powder and flour. Flour the work area well, as the dough will turn out sticky.
From momsdish.com


RECIPE: COTTAGE CHEESE BLINTZES WITH SOAKED FLOUR …
2022-06-23 Fold up the bottom side over the cottage cheese, then fold in the left side. Roll up to fully encase filling. Place several filled blintzes in the skillet with additional butter; brown on both sides. Remove to a buttered 9x13-inch baking dish and keep warm in a 200°F oven while browning the remaining blintzes. Dust with powdered sugar and ...
From culturesforhealth.com


BLUEBERRY AND CHEESE BLINTZES RECIPE - CHATELAINE.COM
SCOOP 3 tbsp of cheese filling onto the bottom third of a crepe. Fold crepe gently over filling, fold in the sides about 1/2 in., then roll crepe up. Fold crepe gently over filling, fold in the ...
From chatelaine.com


HOW TO MAKE BLINTZES PERFECTLY EVERY TIME - TASTE OF HOME
2020-07-23 While the batter chills, prepare the cheese filling. In a food processor, blend the cottage cheese until smooth. Then, add the softened cream cheese, sugar and vanilla and pulse until creamy. Cover and chill until ready to use. Use your food processor with these other delicious recipes, too. Step 3: Cook the Blintzes
From tasteofhome.com


GLUTEN FREE SWEET CHEESE BLINTZES PERFECT FOR PASSOVER
2022-04-05 1 container of cottage cheese. 1 egg. 1/4 cup of sugar. Optional: add a bit of cinnamon if you use it on Passover. Directions: Mix the Crepe batter ingredients together. Pour 1/3 cup of batter into a frying pan and cook the crepe until solid. Then flip it out of the frying pan onto a plate. Once you have cooked all the crepes, mix together the ...
From kosherinthekitch.com


HOW TO MAKE HOMEMADE CHEESE BLINTZES WITH STRAWBERRY TOPPING
2009-04-18 Combine the milk, water, eggs, flour, salt and sugar in a bowl (or blender) Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the bowl and pour in 3 tablespoons of melted butter. Blend …
From afeastfortheeyes.net


CHEESE BLINTZES (VEGAN) – PEBBLES AND TOAST
2021-04-27 Drain and rinse the cashews in water. In a blender, process the soaked cashews, yogurt, lemon juice, white vinegar, sugar, vanilla, salt, and nutritional yeast until very smooth. Pour over the crumbled tofu and fold together until combined. Taste and adjust flavors (lemon, salt, vinegar), if desired.
From pebblesandtoast.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


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Top Asked Questions

What do you need to make a cheese Blintz?
To make the filling for traditional cheese blintzes, you’ll need a simple food processor to blend the ingredients into a silky, smooth filling. If you don’t own a food processor, you could also use an immersion blender or traditional blender to get the job done. A small, six- to eight-inch skillet is essential for making perfectly uniform blintzes.
How to make cottage cheese cheesecake?
Directions In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth.
Can you cook blintzes in the oven?
Once the blintzes are filled and rolled, they can either be baked or fried. If you’re frying, you can simply reuse the small skillet you cooked them in initially. If you’re baking them, like in the recipe we’re sharing today, an oven-safe 15×10 or 13×9 casserole dish will be needed to finish the blintzes in the oven.
What can I substitute for blintzes in a recipe?
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 In a small bowl, combine the milk, eggs and butter.

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