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
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
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.
APPLE & BLUEBERRY BLINTZES
Blintz is the Russian name for a thin pancake often wrapped around a filling
Provided by Good Food team
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Prepare pancakes following the classic recipe (see 'Goes well with').
- Beat together the mascarpone, vanilla extract, 1 tbsp of the sugar and the egg yolk until smooth and thoroughly combined, set aside. Melt half the butter in a large frying pan and add half the apples and half the remaining sugar. Cook until the apples are tender and starting to caramelise. Remove from the pan and cook remaining apples in the same way. Set aside. Add the blueberries to the pan, cook for 1-2 mins until they start to soften, remove from the pan and add half to the apples.
- Place all the ingredients for the sauce in a saucepan with 75ml of water and cook over a low heat until the blueberries start to break down. Push the mixture through a fine nylon sieve, taste and add sugar or lemon juice if needed. Add the reserved softened blueberries and pour into a jug for serving.
- Heat the oven to 180C/160C fan/gas 4. Lay the pancakes out on a work surface and divide the mascarpone mixture into the middle of each pancake in a neat dollop. Top the mascarpone with the apple and blueberry mixture and fold over the sides of the pancakes to completely encase the filling in a neat square parcel. Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon.
- Bake on the middle shelf for about 10-15 mins or until warmed through. Serve 2 blintzes per person with the blueberry sauce alongside in a jug.
Nutrition Facts : Calories 566 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 39 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.24 milligram of sodium
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HOW TO MAKE BLINTZES PERFECTLY EVERY TIME - TASTE OF HOME
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- Prepare the Batter. In a small bowl, whisk together the milk, eggs and melted butter. Next, add the flour and salt; and mix well until smooth and no lumps remain.
- Make the Filling. While the batter chills, prepare the cheese filling. In a food processor, blend the cottage cheese until smooth. Then, add the softened cream cheese, sugar and vanilla and pulse until creamy.
- Cook the Blintzes. When the batter is ready, remove it from the fridge and heat a lightly greased eight-inch nonstick skillet over medium heat. Then quickly pour two tablespoons batter into the center of the hot skillet.
- Flip. Next, carefully flip the blintz over. For best results use a thin, flexible silicone or rubber spatula. (See which spatula our Test Kitchen loves).
- Allow Blintzes to Cool. Remove the cooked blintzes to a wire rack. Repeat step three with the remaining batter. When all the blintzes have been cooked, stack them with waxed paper, parchment or paper towels in between.
- Fill and Fold. When the blintzes have fully cooled, take a single blintz and spread about a heaping tablespoonful of filling onto the lower third of each blintz.
- Bake. When all the blintzes have been filled, bake, uncovered, at 350° for 10 minutes or until heated through.
- Make the Cherry Sauce. Meanwhile, in a large saucepan, bring thawed frozen cherries and sugar to a boil over medium heat. Reduce heat; cover and simmer for five minutes or until heated through.
- Serve. To serve, plate three or four warm blintzes on a plate and top with a few heaping spoonfuls of cherry sauce. Garnish with whipped cream or confectioners’ sugar, if desired, and enjoy.
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