CHEESE BLINTZES
Mom's cheese blintzes...a party favorite! These blintzes can be made ahead and frozen in an airtight container. Do not thaw them before baking!
Provided by Michele Murray
Categories Appetizers and Snacks Cheese
Time 30m
Yield 9
Number Of Ingredients 8
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.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 35.2 g, Cholesterol 104.6 mg, Fat 40 g, Fiber 1.5 g, Protein 9.5 g, SaturatedFat 24.5 g, Sodium 592.1 mg, Sugar 8.1 g
CHEESE BLINTZES II
Delicious and easy recipe for cheese crepes. It sounds fancy and does take time but the process is easy and the taste is delicious. Serve with sour cream.
Provided by Trish
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 32.6 g, Cholesterol 230.4 mg, Fat 18.1 g, Fiber 0.6 g, Protein 23.9 g, SaturatedFat 9.9 g, Sodium 874.5 mg, Sugar 5.7 g
CINNAMON BLINTZES
An easy, make ahead and freeze sweet hors d'oeurve for a buffet table or quick sweet snack. Good for brunch or coffee break too.
Provided by l0vetw0c00k
Categories Breakfast
Time 50m
Yield 40 serving(s)
Number Of Ingredients 7
Steps:
- Trim bread crusts and, using a rolling pin, flatten crustless bread slices.
- Cream together cream cheese, egg yolks, white sugar.
- Spread cream cheese mixture thinly on bread.
- Roll up.
- Dip each roll in melted margarine, then in brown sugar/cinnamon mixture.
- Freeze on cookie sheet.
- Store in ziploc bags.
- To bake, take desired number of blintzes from freezer.
- Do not thaw.
- Put on cookie sheet.
- Bake at 350 degrees 15-20 minutes.
BLENTY OF BLINTZES
It's an easy to make casserole version of cheese blintzes. Great for brunch, lunch or as a side dish to an entree. Excellent served hot with sour cream, homemade jam or fresh berries. This recipe is from a dear family friend -- Sona Silberman.
Provided by Sherbg
Categories Breakfast and Brunch Crepes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
- In a medium bowl, mix flour, baking powder, butter and sugar. Stir in eggs and milk. In a separate medium bowl, mix cottage cheese, butter, egg, sour cream and salt.
- Place 1/2 the flour mixture in the baking dish. Cover with the cottage cheese mixture, and top with remaining flour mixture.
- Bake 50 minutes in the preheated oven, until puffed and golden brown. Allow to cool slightly, and cut into squares to serve.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 30 g, Cholesterol 158.5 mg, Fat 26.4 g, Fiber 0.7 g, Protein 16.4 g, SaturatedFat 15.8 g, Sodium 741.7 mg, Sugar 8.2 g
CINNAMON BLINTZES TO FREEZE
I triple this recipe, individually wrap the blintzes in waxed paper, and store them in the freezer. Defrost 2-3 for a great, special breakfast (or anytime of day!). You can microwave them, but they are best when cooked in a pan with some butter until they are golden brown. A little prep work now yields a rewarding meal later! Crepe recipe from Joy of Cooking... The amount of filling depends on how big your pan was and how many crepes broke during the process (one of my favorite childhood memories was hoping my mom broke a lot!)
Provided by Keeferop
Categories Breakfast
Time 1h20m
Yield 7 blintzes, 7 serving(s)
Number Of Ingredients 11
Steps:
- Sift together flour, salt, baking powder, and powdered sugar.
- In a separate bowl, whisk the eggs. Add the milk, water, and vanilla.
- Make a well in the dry ingredients and add the liquid ingredients. Stir until combined. Ignore the lumps- they will take care of themselves.
- Refrigerate for 2-3 hours or overnight.
- Stir out any remaining lumps.
- Spray a 5-7 inch skillet with nonstick cooking spray. Heat (but not so that crepe will brown) Pour in a thin layer of batter until the bottom of the skillet is covered. When crepe stars to bubble, use fingers to flip over. Cook for another minute or so then cool on a clean dish towel.
- Store cooled crepes between 6x6-inch squares of waxed paper.
- Mix cottage cheese, cinnamon, and sugar to taste.
- Fill crepes. Roll up, folding in the edges (like a burrito). Wrap in wax paper. Freeze.
Nutrition Facts : Calories 143.8, Fat 3, SaturatedFat 1.3, Cholesterol 65.6, Sodium 446.9, Carbohydrate 19.1, Fiber 1.1, Sugar 6.5, Protein 10
2BLEU'S CHEESE BLINTZES
Yummy! Blintzes are a bit thicker than crepes and are filled and folded like a burrito. Double the batch and freeze cooked blintzes for OAMC. These can also be made the night before and put together in the morning for breakfast or brunch.
Provided by 2Bleu
Categories Breakfast
Time 30m
Yield 8 Blintzes
Number Of Ingredients 15
Steps:
- FILLING: Mix all ingredients, beating well until smooth. Cover and refrigerate to cool for 1 hour or overnight.
- CREPES: To a large (4 cup) pyrex measuring cup or a bowl, and using a hand mixer, add all crepe ingredients and mix well until it coats the spoons with a thin film. Cover and refrigerate for 1 hour.
- Using a large nonstick pan, spray with oil, and heat the pan over medium-high heat. Stir the batter again, and pour about 1/3 cup of batter into the pan, swirling the pan to coat and thin out the crepe.
- When the crepes pull away from the edge of the pan in about 30 seconds, remove from the heat and run a spatula across the edge of the pan to release the crepe. Slide the crepe onto a sheet of parchment paper. Carefully lift the crepe and flip over (back) into the pan to cook the other side.
- Slide the crepe (again) onto a parchment paper, this time covering with another sheet so there will be parchment between each crepe. Repeat for remaining crepes, stirring the batter at brief intervals to re-suspend the ingredients. (stop here, cover crepes with plastic wrap and refrigerate if making overnight).
- ASSEMBLY: While remaining stacked, spoon about 1/4 cup of the chilled filling onto the center of the first crepe. Fold two opposite sides of the crepe over the filling until they almost meet and then fold over the opposite sides to seal. Set finished 'eggroll or burrito' shaped blintz aside on the parchment paper with the seam side down. Repeat for remaining blintzes.
- COOK: Melt about 1 tablespoon of butter in the skillet over medium heat, beginning with the seam side down. Saute blintzes (about 3 per batch) 2-3 minutes per side, until golden brown (watch for burning, adjust heat level if neccesary).
- Flip the blintzes carefully so as not to break break them up or allow the cheese to escape. Do in batches, adding more butter as needed. Serve with a dollop of sour cream and a dusting of powdered sugar.
Nutrition Facts : Calories 229, Fat 8.5, SaturatedFat 4.3, Cholesterol 112.5, Sodium 319.2, Carbohydrate 26.4, Fiber 0.6, Sugar 7.8, Protein 10.8
FRUIT-TOPPED BLINTZES
My mother is a wonderful cook who always likes to prepare (and improve on!) dishes she's sampled at restaurants. That's what I did with these blintzes, and my family loves my fruity version even more than the original.
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 340 calories, Fat 19g fat (10g saturated fat), Cholesterol 283mg cholesterol, Sodium 237mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 0 fiber), Protein 14g protein.
MARINATED VEGGIE CRUNCH
Great on a buffet table or just nice in the fridge for crunchy snacks. (Leftovers can be stir-fried as is for a nice crunchy side dish). Cook time is chill time.
Provided by Derf2440
Categories Lunch/Snacks
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Combine vinegar, oil, onion salt and cayenne pepper in a screw top container, cover and shake until well mixed.
- Combine all veggies in a large bowl.
- Pour oil mixture over veggies, toss till well coated.
- Cover and refrigerate at least 3 hours or up to 3 days.
- Toss lightly once in a while.
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
STAGE DELI'S WORLD FAMOUS CHEESE BLINTZES
Recipe is for the renowned blintzes at New York's Stage Deli. It was printed in an old Gourmet Magazine (January 1997). Serve with sour cream and sugar as toppings, and with assorted fruit jams. You can also sautee this in a crepe pan or skillet rather than baking.
Provided by blucoat
Categories Breakfast
Time 45m
Yield 10 blintzes
Number Of Ingredients 12
Steps:
- Make wrapper batter: In a blender blend wrapper batter ingredients and let stand 30 minutes.
- In an 8-inch skillet, preferable non-stick, melt half of butter over moderately high heat. Pour in enough batter to just coat the bottom of skillet, swirling, and cook, undisturbed, until top is set and bottom in golden (do not turn wrapper over). Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter.
- Make filling: In a food processor, blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling.
- Preheat oven to 250°F and line a baking sheet with parchment paper.
- Put 3 tablespoons filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arrange, seams sides down, on baking sheet. Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, until heated through, 5 to 10 minutes.
Nutrition Facts : Calories 145.3, Fat 4.9, SaturatedFat 2.6, Cholesterol 75.2, Sodium 215.5, Carbohydrate 12.9, Fiber 0.2, Sugar 6.3, Protein 11.8
CHEESE BLINTZES
Provided by Mark Russ Federman
Categories Cheese Breakfast Brunch Dessert Kid-Friendly Quick & Easy Pastry Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 to 14 blintzes, enough for 6 people
Number Of Ingredients 10
Steps:
- To make the crepes, combine the milk, eggs, and flour in a food processor and process until smooth. Transfer the batter to a bowl and let it rest for 30 minutes. Meanwhile, prepare the filling. Combine the farmer's cheese, sugar, vanilla, and cinnamon in the work bowl of a food processor and process until smooth. Transfer to another bowl and set aside.
- Melt a pat of butter in a heavy 8-inch nonstick skillet.* Ladle in just enough batter to coat the bottom of the skillet. (Tilt the skillet to coat it evenly.) Allow the crepe to cook undisturbed until it is set and the bottom is golden brown, 3 to 4 minutes. Loosen the crepe around the edges with a spatula and carefully transfer it to a paper-towel-lined plate. Repeat with remaining batter. You should have enough for about 14 crepes.
- Spoon about 4 tablespoons of fi lling down the center of each crepe. Fold in the short ends and then roll up, burrito-style. Serve the blintzes immediately or rewarm in a 250°F oven.
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