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
BLUEBERRY BLINTZES
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 5 servings
Number Of Ingredients 21
Steps:
- Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
- Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
- Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
- Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.
- Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.
- In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
- Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.
SWEET CHEESE BLINTZES RECIPE (FILLED CREPE)
Steps:
- Prepare 12 large crepes about 10-12 inches in size.
- For the filling, combine the farmer's cheese, butter, sugar, and egg yolk. Stir the mixture until smooth.
- Place a dollop of the cheese filling on the bottom part of each crepe, leaving enough room on the edges for folding.
- Fold over both of the sides.
- Starting from the bottom, roll up the crepes and secure the filling inside.
- Keep the blintzes refrigerated until you're ready to serve them. Right before serving, warm them up on both sides in a skillet with butter over medium heat. Enjoy!
Nutrition Facts : Calories 186 kcal, Carbohydrate 15 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 390 mg, Sugar 10 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
MOM'S BLINTZES
A traditional Jewish variation on the crêpe, the blintz can be filled with anything from berries to cheese to mashed potatoes. My mother fills hers with cream cheese and farmer cheese and serves them with a fruit compote. Serve three blintzes per person, accompanied by Blackberry Compote (page 276), strawberry compote (see page 276), sautéed bananas (see Banana Walnut Pancakes, page 122), or Strawberry Jam (page 280). A bit of advice from Mom: Be sure to have all your filling ingredients at room temperature before beginning this recipe, otherwise, it's difficult to mix everything evenly. Serve with Sliced Melon and Raspberries with Port Syrup (page 228).
Yield makes 12 to 14 blintzes
Number Of Ingredients 12
Steps:
- Make the crêpes: Combine the flour and salt in a large mixing bowl; set aside.
- Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 1 minute, or until frothy. Beat in the milk and butter.
- Add the flour mixture to the egg mixture and beat until smooth. Let the batter sit at room temperature for about 30 minutes to allow the gluten to soften a little and to ensure that the crêpes flow onto the pan as thinly as possible.
- Make the filling: Combine the cream cheese, farmer cheese, 2 tablespoons of the butter, the egg yolks, salt, and lemon juice in a large bowl. Using a whisk or a mixer set on medium speed, beat until smooth. Set aside.
- Preheat the oven to 400°F.
- Heat the butter in an 8-inch nonstick skillet over medium heat until sizzling. You will not have to grease the pan again after the first crêpe comes out. Lifting the hot pan in one hand, ladle about 2 tablespoons of the batter into the very center of the pan. Swirl the batter around to coat the bottom of the pan completely, but with the thinnest layer of batter possible.
- Cook the crêpe for 45 seconds to 1 minute. Flip the crêpe and cook it on the other side for no more than 30 seconds. The crêpe should be firm and still pretty blond, not brown. Stack each crêpe evenly one on top of the other on a plate as you continue to make them.
- When all the batter has been used up, arrange the crêpes on a clean work surface. Place about 2 tablespoons of the filling on the bottom third of each crêpe. Fold the bottom up over the filling. Tuck in the sides and roll up.
- Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Arrange the blintzes in a single layer in the skillet. Cook on one side until golden brown; then flip and cook until golden brown on the other side. If the blintzes seem to be sticking, the pan may not be hot enough. Turn the heat up a notch. You should not need to add any more butter. Serve immediately.
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- Combine flour and salt. Add water. Beat until smooth. Add 4 eggs and beat. Add milk and beat until batter is a thin consistency. Set aside. Mix the cheese with the vanilla and sugar. Set aside.
- Heat a small frying pan or crepe pan with 1 tsp. of butter on low to medium heat. Pour about 1/4 cup batter into pan. Tilt pan to spread the batter evenly. When the bottom of the crepe is slightly brown and bubbles appear on top, slide the crepe brown side up, onto a plate.
- Add 1 tsp. of butter and repeat the process. Remember to always add the butter when doing a new crepe. When all the crepes are made, take one crepe and fill only the brown side, add 1 tbs. of cheese mixture to each crepe and fold sides and roll up.
- Melt remaining butter in the pan and place crepe seam side down and brown until golden. This may take several batches. Add more butter if needed. Serve hot with sour cream on the side.
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- In electric mixer, beat eggs, sugar, sour cream, orange juice and vanilla until well combined. Pour over blintzes.
- Bake 45-55 minutes until puffy and golden brown. Serve with fresh berries and dust with confectioners sugar or serve with a small pitcher or heated pie filling on the side.
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