BABY BLINTZ STACKS
Blintz stacks with peach filling.
Provided by Jennifer Crowe
Categories Breakfast and Brunch Crepes
Time 1h15m
Yield 10
Number Of Ingredients 18
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.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 29.3 g, Cholesterol 62.5 mg, Fat 10 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 5.9 g, Sodium 534.2 mg, Sugar 12.8 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
BLINTZES
Steps:
- With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan.
- Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
- Make assorted fillings, roll up and fry, or bake or freeze for another day.
BABY BLINTZES
These muffin style crepe-less blintzes are great for a brunch or a cocktail party. The original recipe called for a combination of blueberries & raspberries, but I used just blueberries. I also messed up and used the firm, mozzarella like cheese...you need the Farmer's cheese that is more like a compressed dry cottage cheese or like an uncrumbled feta texture. I would recommend Friendship brand, which might be available in a store that carries kosher food or at Whole Foods.
Provided by karen
Categories Breakfast
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 126.5, Fat 6, SaturatedFat 3, Cholesterol 59, Sodium 223.9, Carbohydrate 11.7, Fiber 0.2, Sugar 7.8, Protein 6.3
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