Cherry Cheese Blintzes Recipes

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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



Cherry Cheese Blintzes image

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.

1-1/2 cups 2% milk
3 large eggs, room temperature
2 tablespoons butter, melted
2/3 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1 cup 4% cottage cheese
3 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
CHERRY SAUCE:
1 pound fresh or frozen pitted sweet cherries
2/3 cup plus 1 tablespoon water, divided
1/4 cup sugar
1 tablespoon cornstarch

CHEESE BLINTZES

Provided by Food Network

Time 35m

Yield 10 to 12

Number Of Ingredients 12



Cheese Blintzes image

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.

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

CHERRY VANILLA BLINTZES

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 8 blintzes to serve 4

Number Of Ingredients 16



Cherry Vanilla Blintzes image

Steps:

  • Put the milk, water, eggs, and flour into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight. Set a 10-inch, non-stick crepe pan over moderately high heat, then spray with non-stick vegetable spray. When the pan is hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes and lightly browned. Set aside on a plate, cooked side up, and continue with the remainder of the batter.
  • Place 2 tablespoons of Cherry Filling in the lower center of the blintz. Fold up once from the bottom then fold over the sides. Roll up the rest of the way. Repeat with the rest. Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In 4 small batches, fry the blintzes fold side down until golden brown. Gently flip to fry the other side. Serve with sour cream or yogurt.
  • In a small saucepan, cover the cherries with water and bring to a boil. Remove from the heat and let rest. In a bowl, mix together the cream cheese, vanilla, sugar and egg until blended. Gently mix in the pot, farmer or cottage cheese. Drain the cherries and fold in.

1/2 cup milk
1/2 cup water
3 large eggs
1 cup all-purpose flour
2 tablespoons melted butter
Nonstick vegetable spray
Cherry Filling, recipe follows
2 tablespoons canola oil
2 tablespoons butter
Sour cream or yogurt, as an accompaniment
1/2 cup dried cherries
1/4 pound cream cheese, at room temperature
1-teaspoon vanilla extract or 1/2 scraped vanilla bean
2 tablespoons sugar
1 large egg
1 pound (2 cups) farmer's cheese, pot cheese or cottage cheese

CHEESE BLINTZES

Blintzes are out of this world and a great comfort food. These are to be served with sour cream or perhaps you'd like them with a fruit syrup. Courtesy of torahbytes.org.

Provided by Manami

Categories     Breakfast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11



Cheese Blintzes image

Steps:

  • Filling:.
  • Mix all ingredients.
  • Beat well until smooth.
  • Refrigerate.
  • Blintzes:.
  • Beat eggs, oil and milk well.
  • Add flour and salt beat well.
  • Refrigerate for 30 minutes.
  • For each blintz, melt 1 teaspoon butter in a 7" skillet.
  • Pour in 1-1/2 teaspoons batter, spread batter completely over bottom of pan.
  • Cover over medium heat until lightly browned on one side.
  • Turn crepe over and brown the other side.
  • Remove.
  • Put 1 Tablespoon cheese on browned surface of each blintz.
  • Fold and roll.
  • Put in a glass baking dish and keep warm in oven.
  • If necessary they could be frozen and when needed thaw and warm and then serve with a dollop of sour cream or a nice fruity syrup.

Nutrition Facts : Calories 689.3, Fat 56.7, SaturatedFat 31.2, Cholesterol 288.8, Sodium 795.6, Carbohydrate 29.7, Fiber 0.6, Sugar 6.9, Protein 16

8 ounces cream cheese
1/2 cup cream-style cottage cheese
1 egg yolk
2 tablespoons sugar
1 teaspoon vanilla extract
2 eggs
2 tablespoons oil
1 cup milk
3/4 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 cup butter

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



Traditional Cheese Blintzes image

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

3 eggs
1 cup milk
2 tablespoons vegetable oil
1 ½ teaspoons salt, divided
¾ cup all-purpose flour, sifted
1 (16 ounce) package dry small curd cottage cheese
3 ½ tablespoons white sugar
3 tablespoons sour cream
1 egg yolk
¼ teaspoon ground cinnamon
¼ cup butter, or as needed, divided

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



Chef John's Cheese Blintzes image

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

3 large eggs
1 cup all-purpose flour
1 cup milk
¼ cup cold water
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon vanilla extract
1 ½ cups ricotta cheese, strained if wet
½ cup cream cheese
1 lemon, zested
1 large egg
2 tablespoons confectioners' sugar
1 pinch salt
1 tablespoon butter, or as needed
1 tablespoon confectioners' sugar, or as needed for dusting

CHEESE BLINTZES

These are soooooo good. Not something for everyday (well, actually, they CAN be made and frozen, so why not everyday? Oh yeah, my hips!!!) Definitely for a dinner party or special occasion.

Provided by evelynathens

Categories     Breakfast

Time 1h5m

Yield 20 blintzes

Number Of Ingredients 16



Cheese Blintzes image

Steps:

  • For batter: Combine flour, sugar and salt.
  • Whisk in milk, a little at a time, and whisk in eggs until batter is smooth.
  • In a 7 inch non-stick pan, melt butter over moderately-high heat.
  • Half fill a ¼ cup measure with the batter and, off the heat, pour the batter into the pan.
  • Tilt and rotate pan quickly so that batter covers bottom in a thin layer and return any excess back into the bowl.
  • Return pan to heat, loosen edge of blintz with a spatula, and cook until underside is browned lightly.
  • Turn and brown other side.
  • Repeat, using up all of batter.
  • For filling: Combine farmer’s cheese, cream cheese and yolks until almost smooth and beat in sugar, salt, vanilla and lemon zest.
  • Spoon 2 tblsps of filling onto blintz; fold in 2 sides and roll up to enclose filling.
  • Put seam side down on a baking sheet.
  • Repeat, using up all of crepes and filling.
  • (blintzes can be made ahead and frozen at this point. Thaw and proceed with recipe.) In each of 2 large skillets, melt 2 tblsps of the butter over moderately-high heat, add blintzes and cook for 2 minutes.
  • Turn carefully and cook until golden and heated through.
  • Transfer to a heated platter and serve with sour cream and cherry preserves.

Nutrition Facts : Calories 243.8, Fat 17.2, SaturatedFat 10.3, Cholesterol 107.4, Sodium 206.6, Carbohydrate 15.5, Fiber 0.2, Sugar 8.6, Protein 6.9

1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 cup milk
4 large eggs, beaten lightly
1 teaspoon butter
1 1/2 cups farmer cheese or 1 1/2 cups ricotta cheese
1 lb cream cheese, softened
2 large egg yolks
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
1 1/2 teaspoons grated lemons, zest of
1/4 cup butter
2 cups sour cream
cherry preserves or blueberry preserves

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