CHEESE BLINTZES
Blintzes are out of this world and a great comfort food. These are to be served with sour cream or perhaps you'd like them with a fruit syrup. Courtesy of torahbytes.org.
Provided by Manami
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 689.3, Fat 56.7, SaturatedFat 31.2, Cholesterol 288.8, Sodium 795.6, Carbohydrate 29.7, Fiber 0.6, Sugar 6.9, Protein 16
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.
BLINTZ CREPES
Steps:
- Melt the butter and set aside. Using a blender, mix the eggs, milk and flour at low speed. Add the orange liquor. Once the batter is well mixed and coats the spoon with a thin film, refrigerate, covered for 1 hour in a pitcher or bowl.
- Stir the batter thoroughly and before making the crepes, test the liquid by dunking a spoon in the mixture; again, it should coat the spoon with a thin film. Adjust by adding milk.
- Using at least two and up to four 7 to 8-inch nonstick pans, spray with oil, and heat the pans over medium-high heat. Pour about one cup of batter to coat one pan. Once covered, pour the batter out and into the next heated pan, pouring the remainder back into the pitcher or bowl. The thin layer of batter that remains on the pans will make a smooth, flexible crepe. When the crepes pull away from the edge of the pan (10 to 30 seconds), remove from the heat, tap them lightly or run a knife across the edge of the pan to release, and invert the crepes on a dry towel to cool. Stir the batter at brief intervals to re-suspend the ingredients.
CHEESE BLINTZ
Wonderful as a breakfast or dessert for guests, or for the ultimate decadent entree for a Sunday morning breakfast in bed - these delectable, creamy, filled crepes make a spectacular beginning or end of any special day!
Provided by Pellerin
Categories Breakfast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Use an electric mixer to blend together all the crêpe ingredients (except the butter for the pan) in a large bowl. Blend just until smooth. The batter will be very thin.
- Combine the filling ingredients in a medium bowl and mix by hand. Keep the filling nearby.
- Preheat a 10-inch frying pan over medium heat. (This size pan tapers to about 8 inches at the bottom.) When the pan is hot, add about ½ teaspoon butter.
- When the butter has melted, pour 1/3 cup batter into the pan. Swirl the batter so that it entirely coats the bottom of the pan. Cook for 1½ to 2 minutes or until golden brown on one side.
- Use a spatula to lift an edge of the crêpe. Grab it with your finger, slip the spatula underneath, and quickly flip it over. Cook for another 1½ minutes or until a bit lighter shade of brown than the first side, and then slide it out of the pan. Repeat with the rest of the batter and stack the finished crepes on top of each other to keep them warm.
- Heat the cheese filling in the microwave for 1 to 2 minutes or until hot. When ready to fill the crêpes, place each crepe, dark side down, on a plate. Pour 2 to 3 Tablespoons of cheese filling across the center of the crêpe. Fold the sides in and turn the entire blintz over (to hide the seam) onto a serving plate.
- Serve 2 to 3 blintzes on each plate with one dollop of sour cream and two of strawberry preserves. Sprinkle with powdered sugar.
Nutrition Facts : Calories 670.4, Fat 24.8, SaturatedFat 14.3, Cholesterol 208.2, Sodium 947.5, Carbohydrate 77, Fiber 1.7, Sugar 19.9, Protein 33.2
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
BLENTY OF BLINTZES
It's an easy to make casserole version of cheese blintzes. Great for brunch, lunch or as a side dish to an entree. Excellent served hot with sour cream, homemade jam or fresh berries. This recipe is from a dear family friend -- Sona Silberman.
Provided by Sherbg
Categories Breakfast and Brunch Crepes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
- In a medium bowl, mix flour, baking powder, butter and sugar. Stir in eggs and milk. In a separate medium bowl, mix cottage cheese, butter, egg, sour cream and salt.
- Place 1/2 the flour mixture in the baking dish. Cover with the cottage cheese mixture, and top with remaining flour mixture.
- Bake 50 minutes in the preheated oven, until puffed and golden brown. Allow to cool slightly, and cut into squares to serve.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 30 g, Cholesterol 158.5 mg, Fat 26.4 g, Fiber 0.7 g, Protein 16.4 g, SaturatedFat 15.8 g, Sodium 741.7 mg, Sugar 8.2 g
BLUEBERRY CHEESE BLINTZ RECIPE
This Blueberry Cheese Blintz Recipe starts with Classic French Crêpes. Then they are filled with a cream cheese/ cottage cheese mixture with a hint of lemon zest. Finally they are finished off with a Homemade Blueberry Sauce. Perfect for breakfast, brunch or dessert!
Provided by Nicole Crocker
Categories Breakfast
Time 25m
Number Of Ingredients 18
Steps:
- Pour milk and eggs into your blender and blend on high for 2 minutes. Add flour and sugar and blend on high for 2-3 minutes. Scrape sides of blender with a spatula and add melted and blend for another 2 minutes. Place batter in the fridge for 1 hour to rest for best texture.
- Heat a non-stick coated skillet on medium high heat for 2-3 minutes. You want to make sure your pan gets nice and hot before pouring batter into the pan. Brush the pan with melted butter to coat the pan's surface. Pour about a 1/3 cup of batter into the center of the pan and then lift the pan off of the burner and tip the pan to swirl the batter out to the edges to form a thin circular shape. Return pan to the burner and after about 15-20 seconds carefully work a spatula underneath your crepe and flip it over to the cook the other side. Cook for 15-20 seconds and remove to a warming dish. Continue brushing your pan with butter before each crêpe is made. Continue until all the batter is used.
- Place all of the ingredients in a food processor and blend on high until smooth and creamy.
- In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Bring to a low boil stirring frequently.
- In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
- Slowly stir the corn starch mixture into the blueberries.
- Simmer until sauce thickens, about 5 minutes.
- Remove from heat and stir in the vanilla and lemon zest.
- Can be served warm or cooled.
- Preheat oven to 400 Degrees F.
- Place a couple of tablespoons of the cheese filling in the center of one of the crêpes. Roll up like a burrito tucking the ends so that the cheese does not seep out.
- Place in a 9x11 baking dish and continue making the rest of the blintzes.
- Place blintzes in the oven on the center rack. Bake for ten minutes.
- Serve immediately with blueberry sauce and toppings.
Nutrition Facts : ServingSize 1 Blintz, Calories 284 kcal, Carbohydrate 39 g, Protein 10 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 100 mg, Sodium 195 mg, Fiber 1 g, Sugar 19 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.
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- Prepare work area by having a 10" non-stick skillet, rubber spatula, softened butter or cooking spray, paper towels, ¼ cup measuring cup, cooling rack and a clean kitchen towel at the ready.
- Place water, milk, sugar, egg, egg yolk and salt into a blender or large mixing bowl. Blend or whisk together until eggs are completely incorporated. Add flour to liquid ingredients then mix until silky smooth. With the blender running, add melted butter and vanilla and mix well.
- Place skillet over medium to medium-low heat. Once it’s hot, add a small amount of butter or cooking spray then wipe with paper towel to create the thinnest coating possible.
- Remove skillet from heat and hold it in your hand while you pour ¼ cup of batter directly into the center of the skillet. Tilt and swirl skillet to thoroughly coat the entire bottom (but not sides) of the pan with batter. Return skillet to heat and let the first side cook 1½–2 minutes or until the top has gone from a glossy liquid look to a pale matte look.
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- In a medium bowl, beat together the ricotta cheese, cream cheese, egg, powdered sugar, and vanilla with a handheld electric mixer until thoroughly combined.
- Forming the blintzes is like a burrito or folding an envelope: spoon 1/4 cup of the cheese filling along the lower third of each crepe, leaving a 1-inch border on the sides. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides into the center. Roll the crepe away from you a couple of times, tucking in the edges as you roll, to completely enclose like a neat little package, ending with the seam side down.
- Heat a large nonstick skillet over medium. Melt 1 tablespoon of the butter. Place as many blintzes that will comfortably fit in the pan, without over-crowding, and fry for about 2 minutes per side until crisp and golden.
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- Combine ricotta cheese, cream cheese, 1 egg, 2 teaspoons lemon juice, and 1 teaspoon vanilla in a small bowl.
- Place a small amount, about 2 or 3 tablespoons, of cheese filling in the lower third of a pancake.
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- Making the Perfect Blintz. Blintzes are a favorite Jewish food, and cheese blintzes are traditionally served for Shavuot and other Jewish holidays. Mushroom blintzes are a popular appetizer for Friday night Sabbath dinner.
- Prepare Batter. First, in a mixing bowl, mix the batter ingredients according to your recipe until smooth. Blintz batter is typically very basic consisting only of flour, water, and eggs.
- Heat Oil in Frying Pan. Pour just enough oil into a frying pan so that the bottom of the pan is oiled. Heat until the oil is very hot—it will have a slight "shimmer" to it.
- Pour Batter Into Pan. Pour just enough blintz mixture into the hot oil to lightly cover the pan. Rotate the pan, so the batter covers the bottom of the pan.
- Cook Blintz. Cook blintz until the center bubbles and the edges pull away from the side of the pan, about 30 to 40 seconds, before flipping. Continue to 6 of 9 below.
- The Other Side of the Blintz. Some people use a spatula to turn the blintz over to cook the other side. Some people flip the blintz in the air and catch it on the other side with the frying pan.
- Stack Cooked Blintzes. Lift or slide your blintz from the pan onto a plate to cool. Blintzes can be stacked on a plate as long as they're cooled. Otherwise, they may stick to each other.
- Filling the Blintz. Put a tablespoon of filling in the center of the blintz. This is where you can get creative; blintzes can be sweet or savory depending on the filling.
- Folding the Blintz. Fold the bottom quarter of the blintz up and over the filling. Then fold the two sides of the blintz over the filling and the bottom fold.
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