GRANDMA'S CHEESE BLINTZES
It was actually my search for a substitution for the dry cottage cheese that my Grandma used in her blintzes that got me to register for Recipezaar. After the fish market closed that carried the dry cottage cheese she used (crumbly like feta cheese), I've never been able to find it again. I finally found the soft Farmer's cheese she said was an acceptable substitute at a local international grocery store. If you can't find either type of cheese, you can substitute ricotta cheese but it won't taste exactly the same. My Grandma also insisted that you must use a blender as directed for making the crepe batter. This recipe takes a while, so it's worth it to make extra for the freezer. While most people eat blintzes for breakfast, my Grandma always served them as a side dish for special family dinners.
Provided by karen
Categories Breakfast
Time 1h15m
Yield 36 blintzes, 18 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cheese filling by mixing cheese in mixer until smooth. One at a time, add cream cheese, egg yolks, butter, sugar and salt. Beat well and set aside.
- Beat eggs in a blender, then add milk and blend. Remove blender lid and stir in flour and salt slowly until batter is smooth.
- Heat 6 inch skillet on stove. Once hot, lightly brush with melted butter.
- Pour only enough batter to make a very thin pancake into the frying pan, tipping it from side to side until the batter covers the bottom. Pour off excess batter back into blender as soon as the batter begins to set (pancakes should be as thin as possible while still covering the bottom of the pan).
- Fry one side until the edges begin to pull away from the pan and are slightly browned. Turn pan over and drop crepe onto dishcloth.
- Brush pan with butter before each crepe and repeat until the crepe batter is gone.
- IMPORTANT: Do not place crepes on top of each other until they are completely cooled. You will want plenty of counter space to spread out the cooling crepes as you continue making additional crepes.
- After crepes are finished, spread them out and place a rounded spoonful of filling in the center of each crepe.
- Fold both sides in and roll into an envelope shape. They should be slightly flattened rather than round.
- TIP: Crepes can be refrigerated or frozen at this point.
- Before serving: fry blintzes in butter in frying pan, turning to lightly brown on both sides. Place in one layer on cookie sheet or jellyroll pan and heat at 200 degrees for 15 minutes. Do not overheat or cheese will get stringy.
- Serve with cinnamon/sugar, sour cream or jelly.
Nutrition Facts : Calories 115.2, Fat 5, SaturatedFat 2.5, Cholesterol 73, Sodium 303.3, Carbohydrate 10.2, Fiber 0.2, Sugar 2.4, Protein 7.1
CHEESE BLINTZES
Provided by Food Network
Time 35m
Yield 10 to 12
Number Of Ingredients 12
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.
CHEESE BLINTZES
perfect for brunches, serve with your selection of fresh berries or your compote of choice.recipe #84210 works well in autumn.
Provided by chia2160
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Crêpe Batter:.
- Sift the flour, sugar and salt into a bowl and set aside. Combine the egg, milk, butter and vanilla extract in another bowl and stir until smooth. Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours.).
- Heat a crêpe pan or small skillet over medium heat. Brush the pan with melted butter. Pour a scant 1/4 cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom. Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes. Use a thin metal or heatproof rubber spatula to loosen the crêpe and turn it over. Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more. Stack the crêpes between layers of parchment or waxed paper as you cook.
- Cheese Filling:.
- Purée the cottage cheese and cream cheese in a blender until very smooth. Transfer to a bowl and stir in the sugar, egg and vanilla extract by hand. Keep refrigerated until you are ready to finish the crêpes.
- Preheat the oven to 400 degrees F. Lightly brush a medium baking dish with melted butter.
- Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe. Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up. Place the crêpes seam side down in the prepared baking dish. Drizzle with melted butter and bake until very hot, 8 to 10 minutes.
- Serve immediately, 2 crêpes per serving, with fruit or compote.
Nutrition Facts : Calories 310.8, Fat 15, SaturatedFat 7.8, Cholesterol 105.4, Sodium 441.9, Carbohydrate 29.3, Fiber 0.6, Sugar 10.9, Protein 14.2
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
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 farmers 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
FRUIT-TOPPED CHEESE BLINTZES
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
Time 45m
Yield 6 servings.
Number Of Ingredients 15
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 :
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
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
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