Cheese Blintzes With Caramelized Apples Recipes

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.

Steps:

• Place the milk, whole eggs, salt, and flour into a blender. Blend until smooth. Refrigerate at least 20 minutes. Meanwhile, make the filling by beating together the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract in a bowl with an electric mixer until smooth.
• Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Melt some of the 2 tablespoons of butter in a skillet over medium-high heat. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cook until golden on the bottom, and no longer wet on the top, about 2 minutes per crepe. Repeat with remaining batter.
• Place 1 to 2 tablespoons of the filling near one edge of a crepe. Fold this side up towards the center, then fold the sides in. Fold the top over the filling, and place seam-side-down onto the prepared baking sheet. Repeat with the remaining crepes and filling.
• Bake in the preheated oven 10 minutes, then sprinkle with cinnamon sugar, and continue baking until lightly golden, about 5 minutes more.

Steps:

• Place 3/4 cup water, 2 eggs, vanilla extract and 1/4 teaspoon salt in blender. Add flour and blend thoroughly until smooth. Let batter stand 1 hour.
• Place hoop cheese in processor. If using cottage cheese, place in center of kitchen towel and squeeze to remove excess moisture until cheese is very dry and measures 1 1/2 cups packed; transfer to processor. Add 1 egg, 1/4 cup sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon salt. Using on/off turns, blend until mixture is almost smooth. Transfer filling to bowl. Cover and refrigerate.
• Heat heavy small skillet with 6-inch-diameter bottom over medium-high heat. Brush lightly with some melted butter. Pour 2 1/2 tablespoons batter into skillet, tilting to spread evenly. Cook until crepe is lightly browned on bottom, about 30 seconds. Turn crepe out onto paper towel and cover with another paper towel. Repeat with remaining batter, brushing skillet with more melted butter as needed.
• Place 1 crepe on work surface. Place 3 tablespoons filling just below center of cooked side of crepe. Fold bottom over filling, then fold sides in; roll to enclose filling. Transfer to foil-lined plate. Repeat with remaining filling and 7 more crepes (reserve remaining crepes for another use).
• Heat 2 tablespoons oil and any re-maining melted butter in heavy large skillet over medium-low heat until hot. Place blintzes, seam side down, in skillet. Cook until bottoms are brown and crisp, shaking pan occasionally, about 6 minutes. Turn blintzes over; cook until bottoms are brown and crisp, about 5 minutes. Transfer 2 blintzes to each of 4 plates. Top with Caramelized Apples and serve.

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add sliced apples and sauté 3 minutes. Sprinkle with sugar and sauté until apples are golden brown and just tender, about 8 minutes longer. (Can be prepared 3 hours ahead. Let stand at room temperature; rewarm before using.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet generously with non-stick cooking spray.
• Trim crusts from bread and roll the slices flat.
• In a small bowl combine sugar and cinnamon to make a mixture.
• In a large mixing bowl, mix softened cream cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip bread/cream cheese rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 1 inch pieces. Arrange the blintzes on the prepared cookie sheet.
• Bake for 10 minutes. Serve with sour cream.