COTTAGE CHEESE BLINTZES
I got this recipe from my mom, and even when I thought cottage cheese was nasty I loved this recipe! Great if you're trying to encourage someone to eat cottage cheese, or just to eat as a snack! Serve hot or cold, with jam or any other topping.
Provided by wakipan
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 55m
Yield 15
Number Of Ingredients 10
Steps:
- Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
- Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
- Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
- Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 10.8 g, Cholesterol 74.8 mg, Fat 7.1 g, Fiber 0.2 g, Protein 10.3 g, SaturatedFat 2.8 g, Sodium 263.8 mg, Sugar 4.4 g
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
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
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
RAISIN CHEESE BLINTZES
Milk, butter and cottage cheese combine delightfully in these blintzes. When I was a child, my mother served them often for Sunday brunch or for dessert, and they tasted so good.-Lauren Kargen, Buffalo, New York
Provided by Taste of Home
Time 35m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the eggs, milk and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Place raisins in a saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes. Drain. In a large bowl, combine the cottage cheese, sugar, cinnamon, salt and raisins. Spoon about 1/2 cup down the center of each crepe; fold ends and sides over filling. , In a large skillet, cook blintzes in butter until heated through. Top with sour cream and pie filling if desired.
Nutrition Facts :
CHEESE AND LEMON BLINTZES
Traditionally, blintzes are associated with Shavuot. This is a traditional holiday breakfast for our family. Rolled pancakes filled with cheese, fruit or both, they make a delicious dessert. Sweet blintzes carry on the tradition of cheese and fruit fillings. Serve either with sour cream and powdered sugar, or maple or chocolate syrup. We like to serve them with fruit pie fillings, like apples, blueberries, or cherries, and then put a dollop of sour cream and powdered sugar or cinnamon sugar on them.
Provided by onlyrose
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 34m
Yield 12
Number Of Ingredients 12
Steps:
- Mix flour, eggs, and salt together in a bowl until smooth and creamy.
- Lightly coat a small skillet with cooking spray. Pour 2 to 3 tablespoons of batter into the skillet. Swirl around until even and then place skillet over medium heat. Cook until sides begin to curl away, about 2 minutes. Turn and cook other side until lightly browned, about 1 minute more. Put onto a plate.
- Mix cream cheese, raisins, sugar, egg yolks, lemon peel, vanilla extract, and cinnamon together in a bowl to make the filling. Place 2 to 3 teaspoons of filling on each blintz and roll up like a small burrito.
- Melt 1 tablespoon butter in a skillet over medium heat. Cook the filled blintzes, turning carefully, until lightly browned, about 30 seconds each.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.8 g, Cholesterol 124.3 mg, Fat 16.1 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 9.5 g, Sodium 234.1 mg, Sugar 7.5 g
CREAM CHEESE AND RAISIN BLINTZES
My mother makes these Blintzes every Shavuot (a Jewish holiday celebrating the giving of the Ten Commandments). It is traditional to serve dairy foods on this holiday, Anyhow, these blintzes work wonders, and it was handed down from my grandmother to my mother, and now I get to print it in a neat and orderly way. Another thing, though, my mother never measures anything, and we didn't have time to measure the ingredients she put together, so everything is truly guess estimating by eyeballing. Except the cream cheese though, Don't worry about the consistency of the crepe batter, it worked for years. You can also use vegetable oil instead of canola oil.
Provided by Studentchef
Categories Breakfast
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- for the crepes batter:.
- Mix flour, with egg and oil. Add cold water a little at a time, until a milky/watery consistency is made. You may need a little more water if the consistency is not achieved.
- Put a 1 1/2 tsp of oil in the frying pan, and heat on high. To test how hot the oil is put a teaspoon of the batter into the frying pan, if it sizzles it's ready, and you can start making the crepes.
- Make thin crepes on the frying pan by putting a little in the center and then spread the batter to the edges of the pan by moving the pan by the handle.
- Cook on one side of the crepe (you'll be cooking the other side when you are ready to make the blintzes with the filling).
- Repeat as until all the batter is used up. You'll need to add oil as necassary to the pan as well. each one side of the crepe should take one and a half minutes to prepare.
- When the one side is ready flip it over onto the plate with the ready made side is facing you (this is the side where you'll put the filling. This can be refrigerated for several hours.
- Blintze filling:.
- Mix all the ingredients together, except the oil. the milk helps to stretch the filling.
- Put 2 tablespoons of the filling on the cooked side of the crepes. Fold over so that part of the uncooked crepes is now facing you.
- Heat the oil in the frying pan the same way you did the first time around.
- When ready start cooking the uncooked sides of the crepes until ready. Do the same for all of the blintzes. Each Blintze should take about two minutes to prepare. Serve Blintzes hot.
Nutrition Facts : Calories 317.6, Fat 17.1, SaturatedFat 6.2, Cholesterol 46.4, Sodium 78.2, Carbohydrate 36.1, Fiber 1.4, Sugar 8.8, Protein 6.1
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- Combine the cheese, egg yolks, sugar, and vanilla in a bowl and mix thoroughly. Cover and refrigerate.
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