BLINTZES
This cheese Blintzes recipe is easy to make and so delicious! It is a thin crepe-like pancake filled with a creamy cheese filling, pan fried, and topped with a quick berry sauce, or your favorite toppings!
Provided by Lauren Allen
Categories Breakfast brunch Dessert
Time 35m
Number Of Ingredients 21
Steps:
- Cheese Filling: Combine filling ingredients in a bowl and mix until smooth. Place bowl in freezer to chill filling while you cook the blintzes.
- Make Batter: Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.
- Cook: Heat a skillet over medium heat. Pour roughly ¼ cup of batter into the pan and swirl the pan in a circular motion until the batter is in a thin, circle in the pan. Cook until lightly golden on the bottom, then flip and cook on the other side. Remove to a plate and keep warm while you continue cooking all the blintzes.
- Add Filling: Place a big spoonful of the filling onto the pancake, about 1 inch from the bottom. Fold both sides in, then roll all the way up, like a burrito. Repeat with remaining blintzes.
- Pan Fry: Melt the 2 tablespoons of butter and 1 tablespoon vegetable oil (or coconut oil) in a pan over medium heat. Once hot, work in batches to toast the blintzes seam-side down in the pan. Cook for 1-2 on each side, just until until golden brown all over. Serve with desired toppings.
Nutrition Facts : Calories 457 kcal, Carbohydrate 39 g, Protein 15 g, Fat 27 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 215 mg, Sodium 289 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 9 g, ServingSize 1 serving
CINNAMON BLINTZES TO FREEZE
I triple this recipe, individually wrap the blintzes in waxed paper, and store them in the freezer. Defrost 2-3 for a great, special breakfast (or anytime of day!). You can microwave them, but they are best when cooked in a pan with some butter until they are golden brown. A little prep work now yields a rewarding meal later! Crepe recipe from Joy of Cooking... The amount of filling depends on how big your pan was and how many crepes broke during the process (one of my favorite childhood memories was hoping my mom broke a lot!)
Provided by Keeferop
Categories Breakfast
Time 1h20m
Yield 7 blintzes, 7 serving(s)
Number Of Ingredients 11
Steps:
- Sift together flour, salt, baking powder, and powdered sugar.
- In a separate bowl, whisk the eggs. Add the milk, water, and vanilla.
- Make a well in the dry ingredients and add the liquid ingredients. Stir until combined. Ignore the lumps- they will take care of themselves.
- Refrigerate for 2-3 hours or overnight.
- Stir out any remaining lumps.
- Spray a 5-7 inch skillet with nonstick cooking spray. Heat (but not so that crepe will brown) Pour in a thin layer of batter until the bottom of the skillet is covered. When crepe stars to bubble, use fingers to flip over. Cook for another minute or so then cool on a clean dish towel.
- Store cooled crepes between 6x6-inch squares of waxed paper.
- Mix cottage cheese, cinnamon, and sugar to taste.
- Fill crepes. Roll up, folding in the edges (like a burrito). Wrap in wax paper. Freeze.
Nutrition Facts : Calories 143.8, Fat 3, SaturatedFat 1.3, Cholesterol 65.6, Sodium 446.9, Carbohydrate 19.1, Fiber 1.1, Sugar 6.5, Protein 10
CINNAMON BLINTZES
An easy, make ahead and freeze sweet hors d'oeurve for a buffet table or quick sweet snack. Good for brunch or coffee break too.
Provided by l0vetw0c00k
Categories Breakfast
Time 50m
Yield 40 serving(s)
Number Of Ingredients 7
Steps:
- Trim bread crusts and, using a rolling pin, flatten crustless bread slices.
- Cream together cream cheese, egg yolks, white sugar.
- Spread cream cheese mixture thinly on bread.
- Roll up.
- Dip each roll in melted margarine, then in brown sugar/cinnamon mixture.
- Freeze on cookie sheet.
- Store in ziploc bags.
- To bake, take desired number of blintzes from freezer.
- Do not thaw.
- Put on cookie sheet.
- Bake at 350 degrees 15-20 minutes.
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