MARYLYN'S CHEESE BLINTZES
These blintzes are smooth and creamy and freeze well. May be served with sour cream.
Provided by Ann Davis
Categories Breakfast and Brunch Crepes
Time 1h35m
Yield 10
Number Of Ingredients 14
Steps:
- Place the water, milk, eggs, melted butter, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and flour in the container of a blender, and blend until the mixture forms a smooth batter, about 1 minute. Pour into a bowl, and refrigerate at least 1 hour.
- Clean the blender container, then add the cottage cheese, farmers cheese, sour cream, sugar, 1 teaspoon of vanilla extract, and 1 pinch of salt. Pulse the filling mixture a few times to combine, then blend until the filling is smooth, about 2 minutes.
- Melt 1 teaspoon of butter in an 8-inch skillet over medium heat until the foam disappears from the skillet. Pour about 2 tablespoons of batter into the heated skillet, and swirl the pan to coat the bottom completely. Cook until the crepe is opaque and set, 1 to 2 minutes, and set aside, uncooked side down, on a plate lined with wax paper. Repeat with the rest of the batter, buttering the pan every few crepes if needed.
- To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1 1/2 tablespoons of cheese filling about 1 1/2 inches from the top of the crepe. Fold the top edge of the crepe over the filling, and fold the two sides inward to completely enclose the cheese. Roll the crepe over to seal the filling in, making a compact filled roll.
- Melt 1 teaspoon of butter, or as needed, in a skillet over medium-low heat. Pan fry the blintzes on both sides until the filling is hot and brown spots appear on the crepe, 1 to 2 minutes per side.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 19.7 g, Cholesterol 107.9 mg, Fat 19.7 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 12.7 g, Sodium 539.7 mg, Sugar 3.8 g
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
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
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
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