Blintz Kugel Recipes

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!

BLINTZ KUGEL

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add egg noodles; cook, stirring occasionally, until noodles are tender yet firm to the bite, about 8 minutes. Drain.
• Beat eggs and sugar together in a bowl until smooth, 1 to 2 minutes. Add cottage cheese, farmers cheese, sour cream, and melted butter; mix well to combine. Stir in noodles.
• Spread noodle mixture in a 9x13-inch glass baking dish. Sprinkle corn flakes on top.
• Bake in the preheated oven until golden brown, about 40 minutes.

GRANDMA'S HOMEMADE CHEESE BLINTZ {GLUTEN FREE!}

Steps:

• In a large bowl, add the dry ingredients. Whisk to blend
• In a smaller bowl, add the wet ingredients and whisk to blend.
• Pour the wet ingredients into the dry ingredients and whisk quickly to blend. Whisk for 4-5 minutes to ensure there are no lumps.
• Heat a cast iron skillet or nonstick pan with coconut oil.
• Add one soup ladle of batter to the pan. Pick up the handle and swirl the batter around to cover the whole bottom of the pan.
• Cook on each side for 2-3 minutes.
• Remove the blintz to a plate.
• In a bowl, add the cheese, sugar, lemon juice, and vanilla and mix well.
• Take a blintz and add cheese mixture and jam.
• Fold the blintz by folding over one side over the cheese and jam. Fold the two vertical sides over the first fold. Roll the blintz over to fold the last side. (see photos above.)
• Add the last tablespoon of oil to the pan and heat.
• Place the folded blintz in the pan and cook 3-4 minutes on each side. This will give a bit of crispiness to the outside of the blintz.
• Remove from the pan and dust with powdered sugar