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 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
Steps:
- Gather the ingredients.
- In a medium bowl, beat together 4 eggs, water, milk, salt, and flour until well-mixed. Don't over-beat. It's okay if small particles of flour remain as they will be absorbed during the resting period.
- Let the batter rest at room temperature for at least 30 minutes.
- Heat a small skillet (about 7 inches in diameter) and add a pat of butter.
- Whisk the batter until smooth.
- Pour about 1/4 cup batter into the pan and swirl it around, pouring off excess. Make sure not to let it brown.
- Flip and cook the other side for a few seconds.
- Then, turn the blintz out onto a towel.
- Repeat with remaining batter and pats of butter, staggering the crepes one on top of each other.
- 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 close to the edge nearest to you.
- Fold envelope-style.
- Roll up, and continue with remaining blintzes and filling.
- Fry the filled blintzes in butter until golden brown.
- Serve with optional sour cream and/or fresh or canned fruit toppings. Enjoy!
Nutrition Facts : Calories 146 kcal, Carbohydrate 7 g, Cholesterol 74 mg, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, Sodium 145 mg, Sugar 3 g, Fat 11 g, ServingSize 24 cheese blintzes (24 servings), UnsaturatedFat 0 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
BEAUTY'S CHEESE BLINTZES
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
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.
BLINTZES
Steps:
- With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan.
- Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
- Make assorted fillings, roll up and fry, or bake or freeze for another day.
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.
EASY CHEESE BLINTZ PUFF
Less time to prepare than blintzes. Recipe is from The Jewish Holiday Cookbook by Gloria Kaufer Greene
Provided by MsBindy
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- With a blender or mixer, combine the batter ingredients until very smooth.
- Pour 1 1/2 cups of the batter into a greased 9X13 baking pan.
- Bake for about 10 minutes or until set.
- Meanwhile, comine the filling ingredients and mix well.
- When bottom layer of batter has set, remove the baking pan from the oven and smoothly spread the cheese filling over it.
- Briefly remix the remaining batter and then gently pour it over the filling, covering it completely.
- Return the pan to the oven and continue to bake for 45-50 minutes or until the top is puffed, set, and browned.
- Remov the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares.
- Serve immediately, plain or with toppings.
Nutrition Facts : Calories 381.1, Fat 19.3, SaturatedFat 11, Cholesterol 213.5, Sodium 339.4, Carbohydrate 26.5, Fiber 0.6, Sugar 6.4, Protein 24.4
CHEESE BLINTZES
Provided by Elaine Louie
Categories dinner, weekday, main course
Time 1h15m
Yield About 10 blintzes
Number Of Ingredients 13
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
CHERRY CHEESE BLINTZES
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
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.
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