Holiday Blintzes Recipes

HOLIDAY BLINTZES

Steps:

• Beat eggs, milk, matzo meal and salt in small bowl with electric mixer on medium speed until well blended. Let stand 30 min. Using 2 Tbsp. batter for each blintz, cook in hot lightly greased 8-inch skillet or crepe pan until bottom is lightly browned. (Do not turn over to brown other sides.)
• Mix cottage cheese, sugar and juice. Place 2 rounded tablespoonfuls of the cottage cheese mixture onto browned side of each crepe. Roll up crepes, folding in both sides as each crepe is rolled up to completely enclose filling.
• Spray large skillet with cooking spray. Heat on medium heat. Add crepes, in batches if necessary; cook until browned on both sides. Serve topped with combined sour cream and preserves.

BLUEBERRY BLINTZES

Steps:

• Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
• Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
• Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.
• Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
• Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
• Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.

EASY CHEESE BLINTZ PUFF

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.

FRUIT-TOPPED BLINTZES

Steps:

• In a large bowl, beat eggs. Add flour, cornstarch and salt; stir until smooth. Stir in milk. , Heat a lightly greased 8-in. nonstick skillet; pour 1/3 cup 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. Keep in a warm oven, covered with foil. Repeat with remaining batter. , For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Place about 2 tablespoons in the center of each blintz; overlap sides and ends on top of filling. Place folded side down. Serve with pureed berries; garnish with whipped cream and fresh berries if desired.

CREAM CHEESE AND RAISIN BLINTZES

Steps:

• for the crepes batter:.
• Mix flour, with egg and oil. Add cold water a little at a time, until a milky/watery consistency is made. You may need a little more water if the consistency is not achieved.
• Put a 1 1/2 tsp of oil in the frying pan, and heat on high. To test how hot the oil is put a teaspoon of the batter into the frying pan, if it sizzles it's ready, and you can start making the crepes.
• Make thin crepes on the frying pan by putting a little in the center and then spread the batter to the edges of the pan by moving the pan by the handle.
• Cook on one side of the crepe (you'll be cooking the other side when you are ready to make the blintzes with the filling).
• Repeat as until all the batter is used up. You'll need to add oil as necassary to the pan as well. each one side of the crepe should take one and a half minutes to prepare.
• When the one side is ready flip it over onto the plate with the ready made side is facing you (this is the side where you'll put the filling. This can be refrigerated for several hours.
• Blintze filling:.
• Mix all the ingredients together, except the oil. the milk helps to stretch the filling.
• Put 2 tablespoons of the filling on the cooked side of the crepes. Fold over so that part of the uncooked crepes is now facing you.
• Heat the oil in the frying pan the same way you did the first time around.
• When ready start cooking the uncooked sides of the crepes until ready. Do the same for all of the blintzes. Each Blintze should take about two minutes to prepare. Serve Blintzes hot.

QUICK-AND-EASY CHEESE BLINTZ CASSEROLE

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.

CHEESE AND LEMON BLINTZES

Steps:

• Mix flour, eggs, and salt together in a bowl until smooth and creamy.
• Lightly coat a small skillet with cooking spray. Pour 2 to 3 tablespoons of batter into the skillet. Swirl around until even and then place skillet over medium heat. Cook until sides begin to curl away, about 2 minutes. Turn and cook other side until lightly browned, about 1 minute more. Put onto a plate.
• Mix cream cheese, raisins, sugar, egg yolks, lemon peel, vanilla extract, and cinnamon together in a bowl to make the filling. Place 2 to 3 teaspoons of filling on each blintz and roll up like a small burrito.
• Melt 1 tablespoon butter in a skillet over medium heat. Cook the filled blintzes, turning carefully, until lightly browned, about 30 seconds each.