Cabot Cottage Cheese Blintzes Recipes

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COTTAGE CHEESE BLINTZES



Cottage Cheese Blintzes image

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

3 eggs
1 cup milk
2 tablespoons vegetable oil
¾ cup all-purpose flour
1 teaspoon vegetable oil, or as needed
2 (16 ounce) containers small curd cottage cheese, very well drained
2 egg yolks
¼ cup white sugar
2 tablespoons lemon juice
1 teaspoon vegetable oil, or as needed

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

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

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