Cheese Blintzes With Strawberry Sauce Food

CHEESE BLINTZES WITH STRAWBERRY SAUCE

Steps:

• Combine the cream cheese, 1/4 cup of the sugar, the matzo meal, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1-1/2 minutes. Add the farmer cheese and egg, and beat to combine, about 1 minute.
• Place about 2-1/2 Tbs. of the filling in the center of each crêpe. Fold the bottom of the crêpe up just enough to cover the filling. Flatten a bit, then fold both sides over the center. Fold the top of the crêpe down make a package. (At this point, blintzes can be refrigerated for a few days in a covered container before cooking and serving, or individually wrapped and frozen for longer storage; cook directly from the freezer.)
• To make the sauce, combine the frozen strawberries, remaining 1/4 cup sugar, and vinegar in a medium saucepan and cook over medium heat, stirring occasionally, until the strawberries soften and their juices thicken slightly, about 10 minutes. Remove from the heat. Using an immersion blender or a food processor, process until smooth, about 1 minute.
• To cook the blintzes, heat the butter in a medium skillet over medium-low heat. Arrange the blintzes seam side down in the skillet, adding only as many as will comfortably fit without touching. Cook until golden brown, about 2 minutes. Flip and continue to cook until golden brown on the second side, about 2 minutes more, then transfer to a serving platter. Cook the remaining blintzes, adding butter to the pan as needed. Dust with confectioners' sugar and serve with the strawberry sauce, fresh strawberries, and mint leaves.

BAKED CHEESE BLINTZ CASSEROLE WITH STRAWBERRY SAUCE

Steps:

• Filling: In a medium bowl with an electric mixer, beat together all ingredients. Set aside.
• Batter: Preheat oven to 350 degrees Fahrenheit. In another medium bowl, with an electric mixer and with clean beaters, beat butter, sugar, and eggs. Add flour, baking powder, baking soda, and orange juice and beat well.
• Casserole: Pour half of the batter into a lightly sprayed or oiled 9 X 13 baking dish. Spoon Filling on top, spreading it around as much as possible. Pour remaining batter on top. Bake until firm and golden on top, about 50 minutes. Cut into squares and serve with Strawberry Sauce or a blueberry sauce.
• Strawberry Sauce: In a food processor, slightly puree the thawed berries, including their juice. Transfer puree to a medium saucepan. Add remaining ingredients (except liqueur) and bring to a boil on medium-high, whisking, until thickened, about 4 minutes. Remove from heat, add fresh berries and liqueur. Let cool, then cover and refrigerate. Serve at room temperature.

RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE

Steps:

• Make the batter: Combine the milk, water, eggs, flour, sugar, and salt 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 the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.
• Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.
• Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.
• Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.
• Assembly: Preheat the oven to 400 degrees F.
• 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 ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.

CHEESE BLINTZES WITH BLUEBERRY SAUCE

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.

CHEESE BLINTZES WITH STRAWBERRY-RHUBARB COMPOTE

Steps:

• BLINTZES: Using a blender, mix the eggs, milk and flour at low speed. Add the Grand Marnier. 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 if necessary.
• Using a 8-10" nonstick pan, spray with oil, and heat the pan over medium-high heat. Pour about one cup of batter to coat one pan. Once covered, pour a thin layer of batter into the heated pan, swirling to coat if necessary.
• When the crepes pull away from the edge of the pan in about 20 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.
• FILLING: Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
• ASSEMBLY: With the cooked side up, spoon about 1/4 cup filling inside the center of the wrapper.
• Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold over the ingredients pulling the stuffing toward you.
• Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
• COOK: Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape.
• Flip the blintz onto the other side. Lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
• TOPPING: Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes.
• In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft.
• TO SERVE: Ladle the warm fruit over the blintz and top with a dollop of sour cream. Garnish with a fresh strawberry half.

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.

STRAWBERRY BLINTZES RECIPE - (4.4/5)

Steps:

• Combine the milk, water, eggs, flour, salt and sugar in a bowl (or blender) Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the bowl 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. CHEESE FILLING: 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. Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. SAUCE: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down. CREPES: 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. ASSEMBLY: Preheat the oven to 400°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. Set the blintzes into the pan, and brush lightly with melted butter. 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. OPTIONAL: Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve right away.

CREPES WITH CHEESE BLINTZ AND FRESH STRAWBERRIES

Steps:

• Create filling and toppings first.
• BLINTZ: Combine ricotta and sweetener. Cover and place in fridge.
• TOPPING: Combine sour cream and sweetener. Cover and place in fridge.
• FRUIT: Wash strawberries, remove stems and slice. Cover and place in fridge.
• CREPES: Combine all crepe ingredients with a whisk until smooth.
• Heat a lightly greased 6-8 inch skillet over medium-high heat. Remove from heat.
• Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds.
• Slide finished crepes onto paper towels. Spoon equal amount filling down center of each crepe.
• Fold in ends, then sides, roll.
• Top with fresh strawberries, drizzle with sour cream topping. Bon appetite!

STRAWBERRY BLINTZES

Steps:

• Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours.
• Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.
• Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter.
• Spoon filling onto blintzes and fold. Top with strawberries.

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.