GRANDMA'S CHEESE BLINTZES
It was actually my search for a substitution for the dry cottage cheese that my Grandma used in her blintzes that got me to register for Recipezaar. After the fish market closed that carried the dry cottage cheese she used (crumbly like feta cheese), I've never been able to find it again. I finally found the soft Farmer's cheese she said was an acceptable substitute at a local international grocery store. If you can't find either type of cheese, you can substitute ricotta cheese but it won't taste exactly the same. My Grandma also insisted that you must use a blender as directed for making the crepe batter. This recipe takes a while, so it's worth it to make extra for the freezer. While most people eat blintzes for breakfast, my Grandma always served them as a side dish for special family dinners.
Provided by karen
Categories Breakfast
Time 1h15m
Yield 36 blintzes, 18 serving(s)
Number Of Ingredients 11
Steps:
- Prepare cheese filling by mixing cheese in mixer until smooth. One at a time, add cream cheese, egg yolks, butter, sugar and salt. Beat well and set aside.
- Beat eggs in a blender, then add milk and blend. Remove blender lid and stir in flour and salt slowly until batter is smooth.
- Heat 6 inch skillet on stove. Once hot, lightly brush with melted butter.
- Pour only enough batter to make a very thin pancake into the frying pan, tipping it from side to side until the batter covers the bottom. Pour off excess batter back into blender as soon as the batter begins to set (pancakes should be as thin as possible while still covering the bottom of the pan).
- Fry one side until the edges begin to pull away from the pan and are slightly browned. Turn pan over and drop crepe onto dishcloth.
- Brush pan with butter before each crepe and repeat until the crepe batter is gone.
- IMPORTANT: Do not place crepes on top of each other until they are completely cooled. You will want plenty of counter space to spread out the cooling crepes as you continue making additional crepes.
- After crepes are finished, spread them out and place a rounded spoonful of filling in the center of each crepe.
- Fold both sides in and roll into an envelope shape. They should be slightly flattened rather than round.
- TIP: Crepes can be refrigerated or frozen at this point.
- Before serving: fry blintzes in butter in frying pan, turning to lightly brown on both sides. Place in one layer on cookie sheet or jellyroll pan and heat at 200 degrees for 15 minutes. Do not overheat or cheese will get stringy.
- Serve with cinnamon/sugar, sour cream or jelly.
Nutrition Facts : Calories 115.2, Fat 5, SaturatedFat 2.5, Cholesterol 73, Sodium 303.3, Carbohydrate 10.2, Fiber 0.2, Sugar 2.4, Protein 7.1
COTTAGE CHEESE BLINTZES
I got this recipe from my mom, and even when I thought cottage cheese was nasty I loved this recipe! Great if you're trying to encourage someone to eat cottage cheese, or just to eat as a snack! Serve hot or cold, with jam or any other topping.
Provided by wakipan
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 55m
Yield 15
Number Of Ingredients 10
Steps:
- Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
- Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
- Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
- Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 10.8 g, Cholesterol 74.8 mg, Fat 7.1 g, Fiber 0.2 g, Protein 10.3 g, SaturatedFat 2.8 g, Sodium 263.8 mg, Sugar 4.4 g
CHEESE BLINTZES
Provided by Food Network
Time 35m
Yield 10 to 12
Number Of Ingredients 12
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.
SWEET CORN BLINTZES WITH COTTAGE CHEESE FILLING
Provided by Food Network
Categories main-dish
Time 1h40m
Yield 10-12 blintzes
Number Of Ingredients 10
Steps:
- Place the flour, half-and-half, eggs, salt, pepper, and butter in a blender and process until smooth. Add the corn and blend for a minute longer, until the corn is pureed. Pour the batter into a bowl, cover, and refrigerate at least 1 hour or up to overnight.
- Meanwhile, combine cottage cheese and sugar in a small bowl, cover and refrigerate until ready to fill blintzes.
- Preheat oven to 350F. Heat a griddle and brush it lightly with oil. Pour a scant 1/4 cup of batter onto griddle for each blintz. When bubbles form on top, flip the blintzes and cook until lightly browned. Remove blintzes from griddle and immediately place 1 to 2 tablespoons filling in the center. Roll the blintz and place it seam-side down on a baking sheet. When all the blintzes are filled, place them in the oven to warm, about 10-15 minutes. (Alternatively, you can refrigerate unfilled blintzes, stacking them between sheets of waxed paper and wrapping in plastic, and proceed with recipe when ready to fill.) Serve warm with Sauteed apples or pears.
CHEF JOHN'S CHEESE BLINTZES
If you're ever talking to someone who's been to, or used to live in, New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up. While there are several steps, they're fairly simple, and so totally worth the effort.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 5
Number Of Ingredients 16
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.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 33.2 g, Cholesterol 207.2 mg, Fat 26.9 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 12.9 g, Sodium 517.8 mg, Sugar 9.9 g
CHEESE BLINTZES WITH BLUEBERRY SAUCE
Categories Milk/Cream Cheese Egg Brunch Dessert Sauté Kid-Friendly Quick & Easy Rosh Hashanah/Yom Kippur Blueberry Shavuot Cottage Cheese Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 blintzes
Number Of Ingredients 22
Steps:
- Make crêpes
- In blender, combine milk and eggs. Add flour and salt and blend at low speed until smooth, less than 1 minute. Let batter stand 1/2 hour.
- Have ready large plate or platter. Place skillet over moderately high heat, brush lightly with some melted butter, and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into pan, tilting to spread into thin, even layer. Cook until crêpe begins to "blister," edges curl slightly away from skillet, and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crêpe out of skillet and onto plate, cooked side up.
- Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crêpe. Stack crêpes, cooked side down, on plate and let cool.
- Make filling
- In large bowl, mash together farmer and cottage cheeses until blended. Add egg yolk, melted butter, sugar, and salt, and mix until combined.
- Place 1 crêpe, cooked side up, on a plate. Place 2 tablespoons filling in center, and fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crêpes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry.)
- Make sauce
- In large saucepan, combine 3 cups blueberries, sugar, and cornstarch. Set over moderately low heat and stir gently until sugar dissolves. Raise heat to moderately high and boil, stirring occasionally, 3 minutes. Remove from heat and gently stir in remaining blueberries.
- Fry blintzes
- Heat 1 tablespoon butter in iron skillet over moderately high heat. Add 3 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side. Repeat with remaining blintzes. Serve hot with sauce.
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
HOLIDAY BLINTZES
If you've never had blintzes, imagine crepes folded into pockets of cheesy deliciousness topped with apricot spread. Now, imagine them on your plate.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Beat eggs, milk, matzo meal and salt in small bowl with electric mixer on medium speed until well blended. Let stand 30 min. Using 2 Tbsp. batter for each blintz, cook in hot lightly greased 8-inch skillet or crepe pan until bottom is lightly browned. (Do not turn over to brown other sides.)
- Mix cottage cheese, sugar and juice. Place 2 rounded tablespoonfuls of the cottage cheese mixture onto browned side of each crepe. Roll up crepes, folding in both sides as each crepe is rolled up to completely enclose filling.
- Spray large skillet with cooking spray. Heat on medium heat. Add crepes, in batches if necessary; cook until browned on both sides. Serve topped with combined sour cream and preserves.
Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
CHERRY CHEESE BLINTZES
These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavor. I sometimes substitute other fruits, such as raspberries, blueberries or peaches. -Jessica Vantrease, Anderson, Alaska
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate., In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through., Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes.
Nutrition Facts : Calories 245 calories, Fat 10g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 306mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 8g protein.
FLOURLESS COTTAGE CHEESE PANCAKES
Start your day off right with these Flourless Cottage Cheese Pancakes. Top this tasty breakfast-option with maple-flavored syrup before serving.
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 4 servings, 2 pancakes each
Number Of Ingredients 5
Steps:
- Blend ingredients in blender until smooth, stopping to occasionally scrape down side of blender as needed.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using scant 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 195 mg, Sodium 260 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 3 g, Protein 16 g
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