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
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.
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
DELICIOUS CHEESE BLINTZES
This recipe was passed down through generations in my family. Try these for breakfast!
Provided by Bonnie Dellner
Categories Other Breakfast
Time 55m
Number Of Ingredients 14
Steps:
- 1. To make the crepes: Beat eggs, milk, salt and salad oil together. Stir in the flour. Heat a little butter or oil in a six inch skillet. Pour about 2 TBS of batter into the pan, tilting the pan to coat the entire bottom. Crepes should be very thin. Let the bottom brown a little, then carefully turn out onto a clean dishcloth or napkin. Continue making the pancakes/crepes until batter is used up. Spread 1 TBS of filling (recipe to follow) on the browned side of the crepe. Fold two sides over towards the center of the crepe. Gently roll up the crepe like a jelly roll. Fry the blintzes in butter or oil until evenly browned. You can also bake the blintzes on a well greased pan at 425 degrees until slightly browned. Makes about 18 blintzes.
- 2. Filling: Beat the cheese, egg, salt, vanilla wafers, and sugar together. If you don't like them sweetend you can omit the sugar and use bread crumbs instead of vanilla wafers. Serve with dollop of sour cream, fruit topping, sugar, or other toppings if desired.
CHEESE BLINTZES
Steps:
- Gather the ingredients.
- In a medium bowl, beat together 4 eggs, water, milk, salt, and flour until well-mixed. Don't over-beat. It's okay if small particles of flour remain as they will be absorbed during the resting period.
- Let the batter rest at room temperature for at least 30 minutes.
- Heat a small skillet (about 7 inches in diameter) and add a pat of butter.
- Whisk the batter until smooth.
- Pour about 1/4 cup batter into the pan and swirl it around, pouring off excess. Make sure not to let it brown.
- Flip and cook the other side for a few seconds.
- Then, turn the blintz out onto a towel.
- Repeat with remaining batter and pats of butter, staggering the crepes one on top of each other.
- In a large bowl, mix together cheese, melted butter, 1 egg yolk, vanilla, and sugar until well-incorporated.
- To assemble, place one blintz on a work surface and place 1 to 2 tablespoons of filling in a line close to the edge nearest to you.
- Fold envelope-style.
- Roll up, and continue with remaining blintzes and filling.
- Fry the filled blintzes in butter until golden brown.
- Serve with optional sour cream and/or fresh or canned fruit toppings. Enjoy!
Nutrition Facts : Calories 146 kcal, Carbohydrate 7 g, Cholesterol 74 mg, Fiber 0 g, Protein 4 g, SaturatedFat 7 g, Sodium 145 mg, Sugar 3 g, Fat 11 g, ServingSize 24 cheese blintzes (24 servings), UnsaturatedFat 0 g
CHEESE BLINTZES
Mom's cheese blintzes...a party favorite! These blintzes can be made ahead and frozen in an airtight container. Do not thaw them before baking!
Provided by Michele Murray
Categories Appetizers and Snacks Cheese
Time 30m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet generously with non-stick cooking spray.
- Trim crusts from bread and roll the slices flat.
- In a small bowl combine sugar and cinnamon to make a mixture.
- In a large mixing bowl, mix softened cream cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip bread/cream cheese rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 1 inch pieces. Arrange the blintzes on the prepared cookie sheet.
- Bake for 10 minutes. Serve with sour cream.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 35.2 g, Cholesterol 104.6 mg, Fat 40 g, Fiber 1.5 g, Protein 9.5 g, SaturatedFat 24.5 g, Sodium 592.1 mg, Sugar 8.1 g
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HOW TO MAKE BLINTZES PERFECTLY EVERY TIME - TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 8 mins
- Prepare the Batter. In a small bowl, whisk together the milk, eggs and melted butter. Next, add the flour and salt; and mix well until smooth and no lumps remain.
- Make the Filling. While the batter chills, prepare the cheese filling. In a food processor, blend the cottage cheese until smooth. Then, add the softened cream cheese, sugar and vanilla and pulse until creamy.
- Cook the Blintzes. When the batter is ready, remove it from the fridge and heat a lightly greased eight-inch nonstick skillet over medium heat. Then quickly pour two tablespoons batter into the center of the hot skillet.
- Flip. Next, carefully flip the blintz over. For best results use a thin, flexible silicone or rubber spatula. (See which spatula our Test Kitchen loves).
- Allow Blintzes to Cool. Remove the cooked blintzes to a wire rack. Repeat step three with the remaining batter. When all the blintzes have been cooked, stack them with waxed paper, parchment or paper towels in between.
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From dinneratthezoo.com
5/5 (18)Calories 262 per servingCategory Breakfast, Brunch
- Lay a pancake out on a flat surface. Place 3 tablespoons of the filling onto the pancake, about 1 inch away from the bottom of the pancake.
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