Marylyns Cheese Blintzes Recipes

MARYLYN'S CHEESE BLINTZES

Marylyn's Cheese Blintzes image

These blintzes are smooth and creamy and freeze well. May be served with sour cream.

Provided by Ann Davis

Categories Breakfast and Brunch Crepes

Time 1h35m

Yield 10

Number Of Ingredients 14

Ingredients

1 cup water
¾ cup milk
3 eggs
5 tablespoons melted butter
½ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 (16 ounce) package cottage cheese
1 (8 ounce) package farmers cheese
¼ cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons butter, or as needed

Steps:

Place the water, milk, eggs, melted butter, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and flour in the container of a blender, and blend until the mixture forms a smooth batter, about 1 minute. Pour into a bowl, and refrigerate at least 1 hour.
Clean the blender container, then add the cottage cheese, farmers cheese, sour cream, sugar, 1 teaspoon of vanilla extract, and 1 pinch of salt. Pulse the filling mixture a few times to combine, then blend until the filling is smooth, about 2 minutes.
Melt 1 teaspoon of butter in an 8-inch skillet over medium heat until the foam disappears from the skillet. Pour about 2 tablespoons of batter into the heated skillet, and swirl the pan to coat the bottom completely. Cook until the crepe is opaque and set, 1 to 2 minutes, and set aside, uncooked side down, on a plate lined with wax paper. Repeat with the rest of the batter, buttering the pan every few crepes if needed.
To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1 1/2 tablespoons of cheese filling about 1 1/2 inches from the top of the crepe. Fold the top edge of the crepe over the filling, and fold the two sides inward to completely enclose the cheese. Roll the crepe over to seal the filling in, making a compact filled roll.
Melt 1 teaspoon of butter, or as needed, in a skillet over medium-low heat. Pan fry the blintzes on both sides until the filling is hot and brown spots appear on the crepe, 1 to 2 minutes per side.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 19.7 g, Cholesterol 107.9 mg, Fat 19.7 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 12.7 g, Sodium 539.7 mg, Sugar 3.8 g

CHEESE BLINTZES

Cheese Blintzes image

Provided by Food Network

Time 35m

Yield 10 to 12

Number Of Ingredients 12

Ingredients

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.

FRUIT-TOPPED CHEESE BLINTZES

Fruit-Topped Cheese Blintzes image

My dad always requested this special dish for Father's Day; it was his favorite breakfast. You can switch up the fruit you use for the topping -warmed canned peaches are my personal favorite. -Angela Matz, West Allis, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 large eggs
1 cup 2% milk
3/4 cup all-purpose flour
1/2 teaspoon salt
TOPPING:
2 medium peaches, sliced
1/2 cup halved fresh sweet cherries
1 tablespoon sugar
FILLING:
1-1/2 cups 2% cottage cheese, drained well
1 large egg, beaten
2 tablespoons sugar
1/2 teaspoon vanilla extract
Dash ground cinnamon
Sour cream, optional

Steps:

Whisk eggs and milk. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., In a bowl, toss peaches and cherries with sugar. Let stand while preparing blintzes., Heat a lightly greased 6-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn blintz over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. Meanwhile, in a bowl, beat cottage, cheese, egg, sugar, vanilla and cinnamon until almost smooth. Spoon about 2 tablespoons filling onto each crepe. Fold opposite sides of crepe over filling, forming a rectangular bundle., On a greased griddle, cook blintzes 3 minutes, seam side down. Turn; cook until golden brown, 3-5 minutes longer. Top with fruit and, if desired, sour cream.

Nutrition Facts :

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