Baby Blintz Stacks 3 Recipes

CHEESE BLINTZES

Steps:

• For the filling: In a medium bowl, combine farmer cheese, egg, sugar, matzo meal or bread crumbs and vanilla. Using a fork, mix well; set aside.
• For the batter: In a large bowl, combine milk, eggs, durum flour, cake flour, vegetable oil and 1/4 cup cold water. Whisk until batter is smooth.
• Place a 9-inch well-seasoned crepe pan or heavy skillet over medium-low heat. When pan is well heated, film it lightly with nonstick cooking spray. Allow pan to heat again for a few moments, then ladle 1/2 cup batter into skillet and tilt in all directions to spread batter thinly and evenly. Cook until underside is pale yellow-white and edges lift easily from bottom of pan, about 3 minutes. Adjust heat as needed if crepe is cooking too quickly or slowly.
• Use a spatula to flip crepe, then cook other side for an additional 2 to 3 minutes. (The first crepe often tears or folds; there will still be enough batter for 10 crepes.) Transfer crepe to a plate, and repeat with remaining batter to make 10 crepes.
• Place a crepe on a work surface and spread 3 to 4 tablespoons filling on one side. Starting from filled side, roll blintz and stack on a serving plate or in a container seam side down. At this point blintzes may be covered and refrigerated for up to 24 hours.
• To serve, place a large sauté pan or skillet over medium heat. Melt a tablespoon butter and add as many blintzes as possible without crowding pan. Cook until golden brown on bottoms and filling is heated through, about 3 minutes. Turn and cook other sides until golden brown, about 2 more minutes. Remove from heat and keep warm; repeat with remaining crepes and filling. Serve immediately, seam side down, garnished with sour cream, if desired.

COTTAGE CHEESE BLINTZES

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.

ORANGE BLINTZES

Steps:

• Mix 2 tablespoons of sugar, 1 teaspoon of orange zest, salt, and flour in a small bowl. Combine milk and yogurt in a separate bowl. Stir in olive oil and mix until smooth. Beat 4 eggs in a large bowl, then add orange juice. Stir in the yogurt mixture followed by the flour mixture. Beat until smooth. Allow batter to rest at room temperature for 1 hour.
• Beat 1 egg with 3 tablespoons of sugar, then add butter and cottage cheese, mixing until smooth. Stir in the bread crumbs and 1 tablespoon of orange zest. Refrigerate until the batter is ready.
• Lightly butter a 6 inch skillet, and heat over medium heat. For each crepe, pour 1/4 cup of the batter into the skillet, and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown. Run a spatula around the edge of the skillet to loosen; flip the crepe, and cook until the other side has turned light brown. Stack the crepes in a clean kitchen towel, placing waxed paper between each.
• Place 2 to 3 tablespoons of the filling onto the golden side of the crepe. Roll the crepe up and repeat until all the blintzes are made. Heat 2 tablespoons of butter in a large skillet and fry 4 to 5 blintzes at a time until golden brown, about 2 minutes on each side.

CHEF JOHN'S CHEESE BLINTZES

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.

BLENTY OF BLINTZES

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.

BABY BLINTZES

Steps:

• Preheat oven to 350 degrees.
• Spray muffin tin with cooking spray.
• Using a large bowl for an electric mixer, crumble the farmer's cheese chunks.
• Add one ingredient at a time, cottage cheese through eggs, mixing well to incorporate each ingredient.
• Fill each of muffins halfway with the cheese mixture.
• Place 3 blueberries on top. NOTE: The original recipe called for 2 blueberries & 1 raspberry.
• Bake 20 minutes.
• Remove from oven and cool in muffin tin for 5-10 minutes.
• Using a knife to loosen the edges, remove muffins and place on wire rack to cool.
• Serve hot, warm or at room temperature.
• Before serving, sprinkle each blintz with cinnamon-sugar mixture and add dollap of sour cream in center. NOTE: They may also be served plain or with additional fresh berries for garnish.

TRADITIONAL CHEESE BLINTZES

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.

STRAWBERRY BLINTZES

Steps:

• Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours.
• Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.
• Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter.
• Spoon filling onto blintzes and fold. Top with strawberries.

BABY BLINTZ STACKS

Steps:

• Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use.
• Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
• To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.