BLUEBERRY-LEMON CHEESE BLINTZES
Provided by Aida Mollenkamp
Time 2h20m
Yield 12 blintzes
Number Of Ingredients 16
Steps:
- For the blintzes: Add all the ingredients to a large bowl and whisk until evenly combined, about 30 strokes. Cover and refrigerate for at least 1 hour and up to 12 hours.
- Heat a large nonstick pan over medium heat. Rub the pan with a paper towel dipped in oil. To check that the pan is properly heated, sprinkle the pan with a few drops of water and the water will "dance" around before evaporating.
- Add 1/4 cup batter, tilting the pan to evenly cover or spread out in a circle using the back of a spoon. Cook until just set and browned, about 1 to 2 minutes. Flip and cook until second side is lightly browned, about 1 minute more. Remove from the heat and repeat with remaining batter. (Can be made up to 1 month ahead. Stack crepes and store covered in the freezer.)
- For the filling: Combine all the ingredients in a large bowl and whisk until smooth. Cover and refrigerate until ready to use. (Can be made up to 1 day ahead.)
- For the berries: Combine sugar, water, and 1/2 cup of the berries in a small pan and bring to a simmer over medium heat. Cook until the berries break down, sugar is dissolved, and mixture has slightly thickened, about 5 minutes. Remove from the heat. Add the remaining berries to a small bowl and pour in the syrup. Stir in the lemon juice and let cool to room temperature, at least 30 minutes. (Can be made up to 1 day ahead.) Cover and refrigerate until ready to use.
- To assemble: Heat the oven to 375 degrees F and arrange a rack in the middle. Spoon 3 tablespoons of the filling down the center of each crepe. Fold the crepe over the filling, fold in the sides and roll up like a burrito. Put on a baking sheet and repeat until all the crepes have been filled. Bake until warmed through, (the internal temperature should register 160 to 165 degrees F on an instant-read thermometer) and filling is soft, about 15 minutes. Transfer to a serving platter and serve with the berries.
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
BLINTZ BRUNCH BAKE
Our blintz is a great airy and lemony alternative to the usual brunch bake. Try this fluffy, not-too-sweet blintz made with Neufchatel and ricotta cheese.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 1h
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended.
- Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended. Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter.
- Bake 45 min. or until center is set.
Nutrition Facts : Calories 280, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 110 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g
QUICK-AND-EASY CHEESE BLINTZ CASSEROLE
Provided by Gloria Kaufer Greene
Categories Blender Food Processor Cheese Side Bake Hanukkah Rosh Hashanah/Yom Kippur Fall Kosher Shavuot Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 8 servings as a main course, more as a side dish or buffet dish
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or coat it with nonstick cooking spray.
- In a blender or a food processor (fitted with a steel blade), combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 1/2 cups of the batter, and pour it into the bottom of the prepared baking dish. Bake at 350 degrees forabout 10 minutes, or until it is set.
- Meanwhile, combine all the filling ingredients in a large bowl, and mix them well. When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top. Give the remaining batter a brief stir to resuspend the ingredients; then very slowly pour it over the cheese filling so the filling is completely covered. Carefully return the casserole to the 350 degree oven, and bake an additional 35 to 40 minutes, or until the top is puffed and set.
- Let the casserole rest for about 10 minutes before cutting it into squares. Serve with your choice of accompaniments.
MAKE-AHEAD BLINTZ CASSEROLE
Steps:
- For filling, place first 6 ingredients in a food processor; process until smooth. Transfer to a small bowl., Place batter ingredients in food processor; process until smooth. Pour half of the batter into a greased 13x9-in. baking dish. Drop tablespoons of filling over batter; cover with remaining batter. Refrigerate, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add apples and lemon juice. Cook and stir 5-7 minutes or until apples are tender. Add brown sugar and salt; cook 1 minute longer or until thickened. Stir in extract; cool slightly. Serve with casserole.
Nutrition Facts : Calories 512 calories, Fat 32g fat (18g saturated fat), Cholesterol 204mg cholesterol, Sodium 456mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 1g fiber), Protein 14g protein.
LEMON QUICHE
This is very refreshing quiche made with lemons and is great for a summer desert or with a salad on a hot day.
Provided by Britgal
Categories Dessert
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Zest 1 lemon. Place the zest in a saucepan with the cream and milk and simmer gently for 5 minutes.
- Juice all the lemons including the zested one and strain.
- With an electric mixer beat the sugar with the eggs until the mixture turns lemony yellow, add flour and beat some more to incorporate smoothly. Mix in the mlk-cream and lemon juice and pour into pie shell.
- Bake for 25 to 35 minutes until puffed and set.
- To decorate if you wish you can cut several long pieces of zest. Cut into fine strips. Cook 3 tbls sugar with strips for 10 minutes.
- until candied. When cool arrange on top.
- Enjoy.
Nutrition Facts : Calories 329.6, Fat 22.1, SaturatedFat 10.2, Cholesterol 138, Sodium 179.3, Carbohydrate 28.1, Fiber 1.6, Sugar 13.4, Protein 6.5
QUICK QUICHE CUPS
Steps:
- In a bowl, beat cream cheese and sour cream until smooth. Add eggs; mix well. Stir in Swiss cheese, bacon, red pepper and oregano; set aside. Separate dough into 10 biscuits; flatten into 5-in. circles. Press onto the bottom and sides of 10 greased muffin cups. Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each. , Bake at 375° for 18-20 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts :
More about "blintz lemon quiche cups recipes"
HOW TO MAKE BLINTZES PERFECTLY EVERY TIME - TASTE OF HOME
From tasteofhome.com
EASY CHEESE BLINTZ - COPYKAT RECIPES
From copykat.com
BLUEBERRY LIMONCELLO SWEET CHEESE CREPES (BLINTZES)
From vikalinka.com
CHEESE BLINTZ RECIPE (TRADITIONAL PAN-FRIED VERSION …
From thekitchn.com
BEST EVER BLINTZES BY JAMIE GELLER - JAMIE GELLER
From jamiegeller.com
Estimated Reading Time 2 mins
- Crepes 1. Using an immersion blender, blender, or whisk, blend flour, eggs, milk, butter and salt together.
CHEESE BLINTZES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BLINTZ LEMON QUICHE CUPS | RECIPE | RECIPES, KRAFT RECIPES, BAKED …
From pinterest.com
BLINTZ LEMON QUICHE CUPS | RECIPE | QUICHE CUPS, BREAKFAST …
From pinterest.com
LEMON-CHEESE BLINTZES | MIDWEST LIVING
From midwestliving.com
LEEK, LEMON, AND FETA QUICHE RECIPE ON FOOD52
From food52.com
BLINTZES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
SWEET CHEESE BLINTZES RECIPE (FILLED CREPE) - MOMSDISH
From momsdish.com
BLUEBERRY BLINTZ WITH LEMON CREAM FILLING RECIPE | SIDECHEF
From sidechef.com
CLASSIC BLINTZ BATTER - JAMIE GELLER
From jamiegeller.com
BLINTZ LEMON QUICHE CUPS
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love