MARYLYN'S CHEESE BLINTZES
These blintzes are smooth and creamy and freeze well. May be served with sour cream.
Provided by Ann Davis
Categories Breakfast and Brunch Crepes
Time 1h35m
Yield 10
Number Of Ingredients 14
Steps:
- Place the water, milk, eggs, melted butter, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and flour in the container of a blender, and blend until the mixture forms a smooth batter, about 1 minute. Pour into a bowl, and refrigerate at least 1 hour.
- Clean the blender container, then add the cottage cheese, farmers cheese, sour cream, sugar, 1 teaspoon of vanilla extract, and 1 pinch of salt. Pulse the filling mixture a few times to combine, then blend until the filling is smooth, about 2 minutes.
- Melt 1 teaspoon of butter in an 8-inch skillet over medium heat until the foam disappears from the skillet. Pour about 2 tablespoons of batter into the heated skillet, and swirl the pan to coat the bottom completely. Cook until the crepe is opaque and set, 1 to 2 minutes, and set aside, uncooked side down, on a plate lined with wax paper. Repeat with the rest of the batter, buttering the pan every few crepes if needed.
- To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1 1/2 tablespoons of cheese filling about 1 1/2 inches from the top of the crepe. Fold the top edge of the crepe over the filling, and fold the two sides inward to completely enclose the cheese. Roll the crepe over to seal the filling in, making a compact filled roll.
- Melt 1 teaspoon of butter, or as needed, in a skillet over medium-low heat. Pan fry the blintzes on both sides until the filling is hot and brown spots appear on the crepe, 1 to 2 minutes per side.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 19.7 g, Cholesterol 107.9 mg, Fat 19.7 g, Fiber 0.5 g, Protein 15.1 g, SaturatedFat 12.7 g, Sodium 539.7 mg, Sugar 3.8 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
These are soooooo good. Not something for everyday (well, actually, they CAN be made and frozen, so why not everyday? Oh yeah, my hips!!!) Definitely for a dinner party or special occasion.
Provided by evelynathens
Categories Breakfast
Time 1h5m
Yield 20 blintzes
Number Of Ingredients 16
Steps:
- For batter: Combine flour, sugar and salt.
- Whisk in milk, a little at a time, and whisk in eggs until batter is smooth.
- In a 7 inch non-stick pan, melt butter over moderately-high heat.
- Half fill a ¼ cup measure with the batter and, off the heat, pour the batter into the pan.
- Tilt and rotate pan quickly so that batter covers bottom in a thin layer and return any excess back into the bowl.
- Return pan to heat, loosen edge of blintz with a spatula, and cook until underside is browned lightly.
- Turn and brown other side.
- Repeat, using up all of batter.
- For filling: Combine farmers cheese, cream cheese and yolks until almost smooth and beat in sugar, salt, vanilla and lemon zest.
- Spoon 2 tblsps of filling onto blintz; fold in 2 sides and roll up to enclose filling.
- Put seam side down on a baking sheet.
- Repeat, using up all of crepes and filling.
- (blintzes can be made ahead and frozen at this point. Thaw and proceed with recipe.) In each of 2 large skillets, melt 2 tblsps of the butter over moderately-high heat, add blintzes and cook for 2 minutes.
- Turn carefully and cook until golden and heated through.
- Transfer to a heated platter and serve with sour cream and cherry preserves.
Nutrition Facts : Calories 243.8, Fat 17.2, SaturatedFat 10.3, Cholesterol 107.4, Sodium 206.6, Carbohydrate 15.5, Fiber 0.2, Sugar 8.6, Protein 6.9
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
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