Beautys Cheese Blintzes Food

CHEF JOHN'S CHEESE BLINTZES

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.

BEAUTY'S CHEESE BLINTZES

Steps:

• Prepare batter. In a large bowl combine eggs, milk, salt and vanilla and blend well. Gradually add flour. Beat well until there are no lumps in the batter.
• Make the filling. Combine all of the filling ingredients in a bowl and mix together until smooth.
• Grease a 6- or 7-inch skillet until it is hot but not smoking.
• Put a ladleful of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.
• Fry on one side until bubbles form and the top is set. The bottom should be golden brown. Carefully loosen edges of the crepe and slip it out of the skillet onto a plate.
• Repeat the above procedure until all the batter is used. Grease skillet each time before pouring batter.
• After all the crepes are made, begin filling them. The brown side should be facing up. Place 1 tablespoon of filling on one edge.
• Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed.
• After all the blintzes are assembled, heat 2 tablespoons of butter in the skillet and place each crepe, seam side down, in the skillet and fry 2 minutes on each side, turning once.
• Serve with a dollop of sour cream or Greek yogurt, and garnish with fresh strawberries and a touch of powdered sugar.

CHEESE BLINTZES

Steps:

• Filling:.
• Mix all ingredients.
• Beat well until smooth.
• Refrigerate.
• Blintzes:.
• Beat eggs, oil and milk well.
• Add flour and salt beat well.
• Refrigerate for 30 minutes.
• For each blintz, melt 1 teaspoon butter in a 7" skillet.
• Pour in 1-1/2 teaspoons batter, spread batter completely over bottom of pan.
• Cover over medium heat until lightly browned on one side.
• Turn crepe over and brown the other side.
• Remove.
• Put 1 Tablespoon cheese on browned surface of each blintz.
• Fold and roll.
• Put in a glass baking dish and keep warm in oven.
• If necessary they could be frozen and when needed thaw and warm and then serve with a dollop of sour cream or a nice fruity syrup.

CHEESE BLINTZES

Steps:

• For the crepe: Beat milk, eggs and 1 cup water in a bowl. Add flour and powdered sugar to make a thin batter.
• Pour 1/4 cup batter on a well-buttered medium hot 10-inch fry pan, spreading it as thin as possible. Fry until light brown, then flip and brown other side until light brown. Turn out on wax paper. Repeat with remaining batter.
• For the cheese filling: Mix ricotta, cream cheese, eggs, powdered sugar and vanilla in a bowl. Spread evenly over the surface of a crepe. Tuck in ends and roll up. Cook in butter in a fry pan until brown on both sides. Repeat with remaining crepes and filling.
• Serve with sour cream and fruit preserves.

2BLEU'S CHEESE BLINTZES

Steps:

• FILLING: Mix all ingredients, beating well until smooth. Cover and refrigerate to cool for 1 hour or overnight.
• CREPES: To a large (4 cup) pyrex measuring cup or a bowl, and using a hand mixer, add all crepe ingredients and mix well until it coats the spoons with a thin film. Cover and refrigerate for 1 hour.
• Using a large nonstick pan, spray with oil, and heat the pan over medium-high heat. Stir the batter again, and pour about 1/3 cup of batter into the pan, swirling the pan to coat and thin out the crepe.
• When the crepes pull away from the edge of the pan in about 30 seconds, remove from the heat and run a spatula across the edge of the pan to release the crepe. Slide the crepe onto a sheet of parchment paper. Carefully lift the crepe and flip over (back) into the pan to cook the other side.
• Slide the crepe (again) onto a parchment paper, this time covering with another sheet so there will be parchment between each crepe. Repeat for remaining crepes, stirring the batter at brief intervals to re-suspend the ingredients. (stop here, cover crepes with plastic wrap and refrigerate if making overnight).
• ASSEMBLY: While remaining stacked, spoon about 1/4 cup of the chilled filling onto the center of the first crepe. Fold two opposite sides of the crepe over the filling until they almost meet and then fold over the opposite sides to seal. Set finished 'eggroll or burrito' shaped blintz aside on the parchment paper with the seam side down. Repeat for remaining blintzes.
• COOK: Melt about 1 tablespoon of butter in the skillet over medium heat, beginning with the seam side down. Saute blintzes (about 3 per batch) 2-3 minutes per side, until golden brown (watch for burning, adjust heat level if neccesary).
• Flip the blintzes carefully so as not to break break them up or allow the cheese to escape. Do in batches, adding more butter as needed. Serve with a dollop of sour cream and a dusting of powdered sugar.

CHEESE BLINTZES

Steps:

• To make the crepes, combine the milk, eggs, and flour in a food processor and process until smooth. Transfer the batter to a bowl and let it rest for 30 minutes. Meanwhile, prepare the filling. Combine the farmer's cheese, sugar, vanilla, and cinnamon in the work bowl of a food processor and process until smooth. Transfer to another bowl and set aside.
• Melt a pat of butter in a heavy 8-inch nonstick skillet.* Ladle in just enough batter to coat the bottom of the skillet. (Tilt the skillet to coat it evenly.) Allow the crepe to cook undisturbed until it is set and the bottom is golden brown, 3 to 4 minutes. Loosen the crepe around the edges with a spatula and carefully transfer it to a paper-towel-lined plate. Repeat with remaining batter. You should have enough for about 14 crepes.
• Spoon about 4 tablespoons of fi lling down the center of each crepe. Fold in the short ends and then roll up, burrito-style. Serve the blintzes immediately or rewarm in a 250°F oven.

CHEESE BLINTZES

Steps:

• Make twelve crepes (per my recipe) and set aside.
• Combine cheeses, sugar, & vanilla in a bowl.
• Place cheese filling on one end of crepe and roll up, folding sides in so filling can't escape and flattening slightly for easier browning.
• Preheat a pan over medium heat, rub with a stick of butter and add blintzes, cooking about 5 minutes per side until lightly browned.