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
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
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
CHEESE BLINTZES WITH CARAMELIZED APPLES
Provided by Arlen Grad
Categories Cheese Egg Dessert Rosh Hashanah/Yom Kippur Apple Fall Kosher Cinnamon Bon Appétit San Francisco California
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place 3/4 cup water, 2 eggs, vanilla extract and 1/4 teaspoon salt in blender. Add flour and blend thoroughly until smooth. Let batter stand 1 hour.
- Place hoop cheese in processor. If using cottage cheese, place in center of kitchen towel and squeeze to remove excess moisture until cheese is very dry and measures 1 1/2 cups packed; transfer to processor. Add 1 egg, 1/4 cup sugar, 1/4 teaspoon cinnamon and 1/8 teaspoon salt. Using on/off turns, blend until mixture is almost smooth. Transfer filling to bowl. Cover and refrigerate.
- Heat heavy small skillet with 6-inch-diameter bottom over medium-high heat. Brush lightly with some melted butter. Pour 2 1/2 tablespoons batter into skillet, tilting to spread evenly. Cook until crepe is lightly browned on bottom, about 30 seconds. Turn crepe out onto paper towel and cover with another paper towel. Repeat with remaining batter, brushing skillet with more melted butter as needed.
- Place 1 crepe on work surface. Place 3 tablespoons filling just below center of cooked side of crepe. Fold bottom over filling, then fold sides in; roll to enclose filling. Transfer to foil-lined plate. Repeat with remaining filling and 7 more crepes (reserve remaining crepes for another use).
- Heat 2 tablespoons oil and any re-maining melted butter in heavy large skillet over medium-low heat until hot. Place blintzes, seam side down, in skillet. Cook until bottoms are brown and crisp, shaking pan occasionally, about 6 minutes. Turn blintzes over; cook until bottoms are brown and crisp, about 5 minutes. Transfer 2 blintzes to each of 4 plates. Top with Caramelized Apples and serve.
APPLE BLINTZES
Make and share this Apple Blintzes recipe from Food.com.
Provided by Manami
Categories Breakfast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- To prepare batter:.
- Combine flour, sugar and salt.
- In large mixing bowl, beat eggs.
- Alternately add dry ingredients with water, till batter is smooth.
- Using an 8-inch frying pan (or a crepe pan), lightly grease pan and heat until the pan is hot.
- Pour 1/4 cup batter into hot frying pan, cook until batter starts to puff up - probably not even a minute.
- Turn pancake over and brown.
- Turn 'pancake' out onto a cotton dish towel.
- To prepare apple filling:.
- Pare,core and slice apples into 1" thick slices.
- In a medium saucepan, combine apples, water, sugar, margarine and salt; bring to boil.
- Reduce heat and simmer until apples are transparent.
- Set aside and keep apples and syrup warm.
- To assemble crepes:.
- Place 3-4 apples slices on each crepe.
- Place single layer in lightly greased baking dish; pour over apple syrup and heat.
- Serve with remaining sauce.
CHEESE AND APPLE BLINTZES RECIPE
Provided by á-2053
Number Of Ingredients 10
Steps:
- Make crepes as directed and set aside. Heat butter in medium skillet. Peel and thinly slice apples. Sauté apples in butter 4 to 5 minutes until they are well glazed. Add sugar, water, vanilla and cinnamon. Cook uncovered for about 10 minutes until water has evaporated and mixture is soft. Place 2 tablespoons cheese filling in center of each blintz crepe. Top wit an equal amount of apple filling. Heat butter and oil in large skillet. Fry the filled blintzes 2 to 3 minutes on each side until they are golden brown. Drain on paper toweling and serve hot. Makes 8 blintzes.
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
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4.6/5 (14)Calories 470 per servingTotal Time 55 mins
- To make the crêpes: In a medium-sized mixing bowl, whisk all of the crêpe ingredients together to make a smooth batter., Place the batter in the refrigerator for 1 hour or longer, in order to relax the gluten., Heat an 8" (or slightly larger) crêpe or omelet pan until a drop of water skips across the pan.
- Lightly grease the pan, and pour a scant 1/4 cupful of batter into the middle., Tilt the pan and swirl the batter to completely coat the bottom with batter.
- Cook until the crêpe is opaque and set., Transfer the crêpes, "uncooked" side down, to a sheet pan or rack to cool.
- When you stack them, stack them "uncooked" side down, so that this side will be on the outside when you roll them., To make the ricotta filling: In a medium-sized mixing bowl, beat the cream cheese until soft., Add the beaten egg a bit at a time, beating until smooth after each addition, and scraping the sides of the bowl often, Add the lemon zest or oil, vanilla extract, salt, and sugar, and mix until well-combined.
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