Cheese Blintzes With Blueberry Sauce Recipes

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BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE



Baked Blintzes with Fresh Blueberry Sauce image

Provided by Ina Garten

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 23

1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3 cups (24 ounces) ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
Fresh Blueberry Sauce, recipe follows
3/4 cup freshly squeezed orange juice (3 oranges)
2/3 cup sugar
1 tablespoon cornstarch
4 half-pints fresh blueberries
1 teaspoon grated lemon zest
1 tablespoon freshly-squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
  • For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
  • Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
  • Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.
  • Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.

BLUEBERRY BLINTZES



Blueberry Blintzes image

Provided by Tyler Florence

Categories     main-dish

Time 1h50m

Yield 5 servings

Number Of Ingredients 21

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
Cheese Filling, recipe follows
Blueberry Sauce, recipe follows
1 1/2 cups ricotta cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar
1 lemon, zested and finely grated
1 egg
2 tablespoons butter
2 pints blueberries
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced
Melted unsalted butter, for sauteing blintzes
Confectioners' sugar, for dusting

Steps:

  • Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
  • Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
  • Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
  • Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.
  • Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.
  • In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
  • Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

CHEESE BLINTZES



Cheese Blintzes image

Blintzes thin, crêpe-style pancakes filled with cheese and served dusted with icing sugar. Add an easy blueberry sauce and prepare to swoon!

Provided by Lucy Parissi | Supergolden Bakes

Categories     Breakfast / Brunch

Time 30m

Number Of Ingredients 16

100 g (¾ cup) plain flour (all-purpose flour)
¼ tsp salt
1 tbsp sugar
2 large eggs
250 ml (1 cup) milk
2 tbsp unsalted butter (, melted)
1-2 tbsp additional flour if needed
Butter for frying
Icing ((powdered) sugar to dust)
250 g (1 cup) ricotta cheese (or Quark cheese)
2 tbsp cream cheese
1 egg yolk
2 tbsp granulated sugar
1 tbsp honey
Zest of 1 lemon
1 tsp vanilla extract or paste

Steps:

  • Make the cheese filling by combining all the ingredients and mixing them until smooth. Put in the fridge while you prepare the batter.
  • To make the blueberry sauce, put all the ingredients in a saucepan and cook over medium heat until the blueberries start to burst. Simmer for a couple more minutes and set aside.
  • Prepare the crêpe batter: sift the flour, salt and sugar and set aside.
  • Whisk the eggs and slowly add the milk and melted butter, mixing until smooth.
  • Add the flour and whisk it in. Cover and set aside to rest for 10-15 minutes. The batter should have the consistency of pouring cream - if it's too thin add a little more flour - about 2 tablespoons.
  • Heat a teaspoon of butter in a non stick pan until just foaming. Pour some batter into the pan and swirl it around so it coats the whole bottom of the pan. Cook until bubbles form on top and the edges start to brown and curl. Put the crepe on a plate lined with kitchen towel.
  • Repeat until you use up all the batter adding extra butter on the pan if needed (I found that once was enough).
  • To make the blintze, take a crêpe, cooked side up, and place a tablespoon of filling near the edge closest to you.
  • Fold the bottom edge over to cover the filling, then fold the sides in. Roll the bottom of the blintz over and set aside. Repeat with rest of the pancakes.
  • Heat a teaspoon of butter in the pan. Once its foaming, place 4 blintzes, seam side down, on the pan and cook a couple a minutes on each side until golden.
  • Serve warm, drizzled with the blueberry sauce and dusted with icing sugar.

Nutrition Facts : Calories 175 kcal, Carbohydrate 19 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 80 mg, Sodium 128 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

CHEESE BLINTZES WITH BLUEBERRY SAUCE



Cheese Blintzes With Blueberry Sauce image

I've loved these since I first tried them a couple of decades ago. In more recent years I've used a combination of 1/2 cottage cheese and 1/2 cream cheese for a creamier filling. Time does not include time for chilling sauce. I have on occasion let the blueberry sauce cool only slightly and served warm; I like it better chilled, though--it's thicker.

Provided by echo echo

Categories     Breakfast

Time 40m

Yield 6-9 serving(s)

Number Of Ingredients 14

2 cups fresh blueberries, picked over
1/3 cup sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
5 eggs
2/3 cup milk
shortening
1 lb small curd cottage cheese
2 tablespoons sugar
1 teaspoon vanilla
sour cream

Steps:

  • Make sauce: Wash and crush berries.
  • Mix in sugar thru salt and 1¼ cups water and put in saucepan. Bring to a boil and boil 1 minute.
  • Remove from heat and stir in vanilla.
  • Chill.
  • Make blintzes: Combine flour and salt, add 1 cup water and mix until smooth.
  • Add 4 eggs and beat well.
  • Add milk and mix to a thin batter.
  • Heat a small amount of shortening in a 6" skillet.
  • Pour in ¼ cup batter and cook slowly until pancake is lightly browned on bottom and set on top.
  • Turn out with browned side up.
  • Repeat, making about 18 pancakes.
  • Using a hand mixer, blend cheese through vanilla with remaining egg.
  • Put a spoonful of cheese mixture in center of each pancake, fold in ends and roll up.
  • Brown in a small amount of hot shortening.
  • Serve topped with a dollop of sour cream with cold blueberry sauce over the top.

Nutrition Facts : Calories 360.4, Fat 9, SaturatedFat 4.1, Cholesterol 191.3, Sodium 862.4, Carbohydrate 50.1, Fiber 2, Sugar 20.9, Protein 19.1

BLUEBERRY-LEMON CHEESE BLINTZES



Blueberry-Lemon Cheese Blintzes image

Provided by Aida Mollenkamp

Time 2h20m

Yield 12 blintzes

Number Of Ingredients 16

1 1/2 cups whole milk
1 1/4 cups all-purpose flour
1/4 cup unsalted butter, melted
3 large eggs
1/2 teaspoon table salt
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container ricotta cheese
2 teaspoons lemon zest
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/4 cup granulated sugar
1/4 cup granulated sugar
1/4 cup water
2 pints blueberries (about 12 ounces)
2 tablespoons lemon juice

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 BLINTZES WITH BLUEBERRY SAUCE



Cheese Blintzes With Blueberry Sauce image

The Old Farmhouse Bed & Breakfast, Salt Spring Island, British Columbia. Owner Gerti Fuss notes that these blintzes can be made ahead of time and heated just before serving. Put the filled blintzes on a baking sheet and freeze until firm, about 1 hour, then wrap the blintzes individually and freeze for up to 2 weeks. To serve, Fuss (who makes as many as 100 at a time!) defrosts them on a baking sheet overnight in the refrigerator, covered with a cloth to keep them from drying out, and then reheats them in a 300°F oven until heated through, about 15 minutes. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims. Times do not include the 'resting' time for the crepe batter.

Provided by lazyme

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 18

2/3 cup all-purpose flour
2 tablespoons granulated sugar
1 small orange (grated zest)
1 pinch salt
3 eggs
1 1/2 cups milk
1/4 cup unsalted butter, melted, plus more for cooking crepes
8 ounces cream cheese, at room temperature
1 cup cottage cheese or 1 cup Quark
1/3 cup granulated sugar
1/3 cup creme fraiche
1 teaspoon grated lemon zest or 1 teaspoon orange zest
1 pinch salt
2 cups blueberries (fresh or frozen)
1/4 cup granulated sugar
2 tablespoons water
1 1/2 teaspoons cornstarch
powdered sugar, for serving

Steps:

  • FOR THE CREPES, combine the flour, sugar, orange zest, and salt in a medium bowl and stir with a fork to blend.
  • In another bowl, lightly beat the eggs, then stir in the milk and melted butter.
  • Add the wet ingredients to the dry ingredients and stir just until evenly mixed.
  • Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 2 hours before cooking the crepes.
  • The batter can be made the night before.
  • FOR THE FILLING, combine the cream cheese, cottage cheese, sugar, creme fraiche, zest, and salt in a food processor and pulse for 15 to 20 seconds.
  • Scrape down the sides with a rubber spatula and blend until smooth, about another 30 seconds.
  • Transfer to a bowl and set aside.
  • (The filling can be made a day in advance; let it come to room temperature before filling the blintzes.).
  • FOR THE BLUEBERRY SAUCE, combine the blueberries and sugar in a medium saucepan.
  • Cook over medium-high heat, stirring often, until the sugar dissolves and the blueberries give off their juice, 5 to 7 minutes, lightly crushing some of the berries against the side of the pan to make a chunky sauce.
  • In a small dish, combine the water and cornstarch, stirring to mix.
  • Add the cornstarch mixture to the blueberries and stir well.
  • Cook until the sauce thickens, 2 to 3 minutes longer, stirring often; set aside in the saucepan.
  • TO COOK THE CREPES, heat an 8-inch crepe or omelet pan or medium skillet over medium heat and brush with a little melted butter.
  • Stir the crepe batter to remix it.
  • Add a scant 1/4 cup of the batter to the hot pan and swirl gently so it thinly and evenly covers the bottom of the pan.
  • Cook until the top has turned from shiny to opaque and the edges begin to curl, 1 to 2 minutes, then turn the crepe and cook a minute or so on the other side.
  • Slide the crepe onto a plate and continue with the remaining batter, stacking the crepes directly on top of one another as you go.
  • It's very common for the first crepe or two to be a total failure, so don't think twice about tossing out early crepes that don't work. You want a total of 12 good crêpes in the end.
  • REHEAT THE BLUEBERRY SAUCE over low heat while filling the crepes.
  • Lay one crepe on a flat surface and place about 2 tablespoons of the filling in the middle of the crepe.
  • Fold both sides inward over the filling, then fold the bottom edge upward, and finally fold the top edge down to form a squarish package.
  • Flip the package over so the seams are underneath, and set it on a lightly buttered baking sheet.
  • Continue with the remaining crepes and filling.
  • Warm the blintzes in a 300°F oven for 10 to 15 minutes before serving.
  • TO SERVE, SPOON SOME OF THE BLUEBERRY SAUCE onto individual warmed plates, and set 2 blintzes on top of the sauce on each plate.
  • Sprinkle powdered sugar over all and serve right away.

Nutrition Facts : Calories 537, Fat 32.4, SaturatedFat 19.4, Cholesterol 199.6, Sodium 377.2, Carbohydrate 49.1, Fiber 2, Sugar 30.4, Protein 14.7

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