2bleus Cheese Blintzes Recipe Foodcom

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CHEESE BLINTZES



Cheese Blintzes image

Provided by Food Network

Time 35m

Yield 10 to 12

Number Of Ingredients 12

1 cup milk
4 eggs
1 cup all-purpose flour
1 tablespoon powdered sugar
Butter, for cooking the crepes
2 1/2 pounds ricotta
3/4 pound brick cream cheese, at room temperature
2 eggs
1 cup powdered sugar
1 tablespoon vanilla extract
Butter, for cooking rolled crepes
Serving suggestions: sour cream and fruit preserves

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



Cheese Blintzes image

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

8 ounces cream cheese
1/2 cup cream-style cottage cheese
1 egg yolk
2 tablespoons sugar
1 teaspoon vanilla extract
2 eggs
2 tablespoons oil
1 cup milk
3/4 cup sifted all-purpose flour
1/2 teaspoon salt
1/2 cup butter

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

EASY CHEESE BLINTZ PUFF



Easy Cheese Blintz Puff image

Less time to prepare than blintzes. Recipe is from The Jewish Holiday Cookbook by Gloria Kaufer Greene

Provided by MsBindy

Categories     Breakfast

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 17

4 large eggs
1 1/4 cups milk
2 tablespoons sour cream or 2 tablespoons plain yogurt
1/4 cup melted butter
3/4 teaspoon vanilla extract
1 1/3 cups flour
1 tablespoon sugar
1 1/4 tablespoons baking powder
1 lb farmer cheese
1 lb ricotta cheese
2 large eggs
2 tablespoons sugar
2 tablespoons fresh lemon juice
sour cream or yogurt
applesauce
strawberries or cherries, heated with sweetener
fruit preserves, with a dash of cinnamon

Steps:

  • Preheat oven to 350°F.
  • With a blender or mixer, combine the batter ingredients until very smooth.
  • Pour 1 1/2 cups of the batter into a greased 9X13 baking pan.
  • Bake for about 10 minutes or until set.
  • Meanwhile, comine the filling ingredients and mix well.
  • When bottom layer of batter has set, remove the baking pan from the oven and smoothly spread the cheese filling over it.
  • Briefly remix the remaining batter and then gently pour it over the filling, covering it completely.
  • Return the pan to the oven and continue to bake for 45-50 minutes or until the top is puffed, set, and browned.
  • Remov the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares.
  • Serve immediately, plain or with toppings.

Nutrition Facts : Calories 381.1, Fat 19.3, SaturatedFat 11, Cholesterol 213.5, Sodium 339.4, Carbohydrate 26.5, Fiber 0.6, Sugar 6.4, Protein 24.4

CHEF JOHN'S CHEESE BLINTZES



Chef John's Cheese Blintzes image

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

3 large eggs
1 cup all-purpose flour
1 cup milk
¼ cup cold water
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon vanilla extract
1 ½ cups ricotta cheese, strained if wet
½ cup cream cheese
1 lemon, zested
1 large egg
2 tablespoons confectioners' sugar
1 pinch salt
1 tablespoon butter, or as needed
1 tablespoon confectioners' sugar, or as needed for dusting

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

GRANDMA'S CHEESE BLINTZES



Grandma's Cheese Blintzes image

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

1 1/2 lbs dry curd cottage cheese (crumbly cheese similar to feta texture, do not use regular cottage cheese) or 1 1/2 lbs farmer's cheese (soft ricotta-like cheese, not firm like mozzarella)
4 ounces cream cheese
2 egg yolks, well beaten
1 tablespoon butter, melted
2 tablespoons sugar
1/4 teaspoon salt
1 cup milk
4 eggs
1 cup flour
3/4 teaspoon salt
butter (for frying)

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

CHEESE BLINTZES WITH BLUEBERRY SAUCE



Cheese Blintzes With Blueberry Sauce image

I've loved these since I first tried them a couple of decades ago. In more recent years I've used a combination of 1/2 cottage cheese and 1/2 cream cheese for a creamier filling. Time does not include time for chilling sauce. I have on occasion let the blueberry sauce cool only slightly and served warm; I like it better chilled, though--it's thicker.

Provided by echo echo

Categories     Breakfast

Time 40m

Yield 6-9 serving(s)

Number Of Ingredients 14

2 cups fresh blueberries, picked over
1/3 cup sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
5 eggs
2/3 cup milk
shortening
1 lb small curd cottage cheese
2 tablespoons sugar
1 teaspoon vanilla
sour cream

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.

Nutrition Facts : Calories 360.4, Fat 9, SaturatedFat 4.1, Cholesterol 191.3, Sodium 862.4, Carbohydrate 50.1, Fiber 2, Sugar 20.9, Protein 19.1

CHEESE BLINTZES



Cheese Blintzes image

perfect for brunches, serve with your selection of fresh berries or your compote of choice.recipe #84210 works well in autumn.

Provided by chia2160

Categories     Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1 large egg
1 cup milk
2 tablespoons unsalted butter, melted (divided)
1/4 teaspoon vanilla extract
2 cups cottage cheese
1 (3 ounce) package cream cheese
2 tablespoons sugar
1 large egg
1/2 teaspoon vanilla extract

Steps:

  • Crêpe Batter:.
  • Sift the flour, sugar and salt into a bowl and set aside. Combine the egg, milk, butter and vanilla extract in another bowl and stir until smooth. Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours.).
  • Heat a crêpe pan or small skillet over medium heat. Brush the pan with melted butter. Pour a scant 1/4 cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom. Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes. Use a thin metal or heatproof rubber spatula to loosen the crêpe and turn it over. Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more. Stack the crêpes between layers of parchment or waxed paper as you cook.
  • Cheese Filling:.
  • Purée the cottage cheese and cream cheese in a blender until very smooth. Transfer to a bowl and stir in the sugar, egg and vanilla extract by hand. Keep refrigerated until you are ready to finish the crêpes.
  • Preheat the oven to 400 degrees F. Lightly brush a medium baking dish with melted butter.
  • Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe. Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up. Place the crêpes seam side down in the prepared baking dish. Drizzle with melted butter and bake until very hot, 8 to 10 minutes.
  • Serve immediately, 2 crêpes per serving, with fruit or compote.

Nutrition Facts : Calories 310.8, Fat 15, SaturatedFat 7.8, Cholesterol 105.4, Sodium 441.9, Carbohydrate 29.3, Fiber 0.6, Sugar 10.9, Protein 14.2

2BLEU'S CHEESE BLINTZES



2bleu's Cheese Blintzes image

Yummy! Blintzes are a bit thicker than crepes and are filled and folded like a burrito. Double the batch and freeze cooked blintzes for OAMC. These can also be made the night before and put together in the morning for breakfast or brunch.

Provided by 2Bleu

Categories     Breakfast

Time 30m

Yield 8 Blintzes

Number Of Ingredients 15

8 ounces reduced-fat cream cheese, cut up small
2/3 cup cottage cheese (I strain mine through a cheesecloth)
1 egg yolk
2 tablespoons sugar
1 teaspoon vanilla extract
3 eggs, beaten
1 1/2 cups 2% low-fat milk
1 1/2 cups all-purpose flour
3 tablespoons Grand Marnier (or amaretto)
1/4 teaspoon kosher salt
cooking spray
parchment paper
butter, for cooking
sour cream, as an accompinament
powdered sugar, for dusting

Steps:

  • FILLING: Mix all ingredients, beating well until smooth. Cover and refrigerate to cool for 1 hour or overnight.
  • CREPES: To a large (4 cup) pyrex measuring cup or a bowl, and using a hand mixer, add all crepe ingredients and mix well until it coats the spoons with a thin film. Cover and refrigerate for 1 hour.
  • Using a large nonstick pan, spray with oil, and heat the pan over medium-high heat. Stir the batter again, and pour about 1/3 cup of batter into the pan, swirling the pan to coat and thin out the crepe.
  • When the crepes pull away from the edge of the pan in about 30 seconds, remove from the heat and run a spatula across the edge of the pan to release the crepe. Slide the crepe onto a sheet of parchment paper. Carefully lift the crepe and flip over (back) into the pan to cook the other side.
  • Slide the crepe (again) onto a parchment paper, this time covering with another sheet so there will be parchment between each crepe. Repeat for remaining crepes, stirring the batter at brief intervals to re-suspend the ingredients. (stop here, cover crepes with plastic wrap and refrigerate if making overnight).
  • ASSEMBLY: While remaining stacked, spoon about 1/4 cup of the chilled filling onto the center of the first crepe. Fold two opposite sides of the crepe over the filling until they almost meet and then fold over the opposite sides to seal. Set finished 'eggroll or burrito' shaped blintz aside on the parchment paper with the seam side down. Repeat for remaining blintzes.
  • COOK: Melt about 1 tablespoon of butter in the skillet over medium heat, beginning with the seam side down. Saute blintzes (about 3 per batch) 2-3 minutes per side, until golden brown (watch for burning, adjust heat level if neccesary).
  • Flip the blintzes carefully so as not to break break them up or allow the cheese to escape. Do in batches, adding more butter as needed. Serve with a dollop of sour cream and a dusting of powdered sugar.

Nutrition Facts : Calories 229, Fat 8.5, SaturatedFat 4.3, Cholesterol 112.5, Sodium 319.2, Carbohydrate 26.4, Fiber 0.6, Sugar 7.8, Protein 10.8

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