TRADITIONAL CHEESE BLINTZES
This traditional family recipe tastes great. Blintzes may be wrapped and frozen after filling and before baking. Serve warm with a dollop of sour cream and strawberry (or other) preserves.
Provided by mizz_melanie
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 59m
Yield 8
Number Of Ingredients 11
Steps:
- Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
- Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
- Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Melt the remaining butter in the skillet over low heat, about 1 minute.
- Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
- Bake in the preheated oven until brown, 15 to 20 minutes.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 17.4 g, Cholesterol 119.3 mg, Fat 13.7 g, Fiber 0.4 g, Protein 14.8 g, SaturatedFat 6.2 g, Sodium 527 mg, Sugar 8.1 g
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
GRANDMA REILKOFF'S AUTHENTIC RUSSIAN BLINTZE
This simple recipe has been passed down through generations and makes the lightest, fluffiest, most delicate blintzes I've ever had. Drizzle the folded blintze with melted butter (an absolute MUST), roll up with a filling, and enjoy! We like them as a big breakfast served with soft boiled eggs, pork sausages, maple syrup and strawberries with ice- or whipped cream. You can also serve them as a savoury dish with caviar or the fixings of your liking! Enjoy!
Provided by ChachaB
Categories Breakfast
Time 25m
Yield 24-30 Blintzes, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Batter should be quite runny (compared to pancake batter, say). Use a HOT (but not quite smoking) non-stick pan, covering the bottom of the pan thinly with batter. Lift pan and spread batter to edges as best you can.
- When the edges start to brown, fold in half and remove from pan.
- Continue making one blintze per pan until batter is finished (use a couple of pans if needed).
- NOTE: **If blintzes don't easily remove from pan, add another tablespoon of oil to the batter. The temperature of your pan may also be at play - it needs to be quite hot.
Nutrition Facts : Calories 213.7, Fat 12.8, SaturatedFat 3.5, Cholesterol 148, Sodium 122.2, Carbohydrate 16.1, Fiber 0.4, Sugar 1.2, Protein 8.3
MEAT-FILLED BLINTZES
Tweak this lunch idea a hundred different ways to find your own flavour. The thin pancake makes a perfect jacket for a tasty meat filling. I use ground pork or beef and add paprika for an Eastern European flavour. Season your meat with your favorite spice or herb.
Provided by 5thCourse
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Blintz: Beat eggs and milk together.
- Add flour, sugar, salt.
- Add water and melted butter or oil.
- Heat skillet or crepe pan medium/high heat. If needed, grease pan for each blintz.
- Pour about 1/3 cup batter and tilt pan to cover bottom.
- Blintz is done when bottom starts browning and top no longer looks wet. No need to flip.
- Filling: Fry onion.
- Add meat, cook well. If you like, add two tablespoons flour for consistency.
- Add salt, pepper, or other seasonings.
- Use 2-3 tablespoons filling for each blintz. Fold in 2 sides and roll up.
- (I usually skip this next step) Bake in 400 oven 8-10 minutes or til brown.
- Serve with sour cream!
NITRA LADIES AUXILIARY
Provided by Recipe by Nitra Ladies Auxiliary
Yield 15 Servings
Number Of Ingredients 0
Steps:
- Combine flour with water, mixing until smooth. Add eggs, oil and salt.
- Preheat 7″ skillet with oil.
- Pour 2-3 tablespoons batter into hot oil and cook until bottom side is brown, and top is dry. Repeat with remaining batter.
- In a 4 quart saucepan, sautee meat in oil for 20 minutes, stirring frequently.
- Add remaining ingredients. Cook over low heat for an additional 15 minutes.
- Spoon 2-3 tablespoons of filling onto each blintz. Roll and fasten with toothpick.
- Deep fry in oil for about 5-7 minutes, or until golden brown. Remove toothpick and serve hot.
BLINTZES
We love blintzes with their thin crepe outside and warm sweet filling. They make the most divine breakfast. Helaine uses a European-style cheese that has a fine curd. It mixes well with the cinnamon sugar and holds up to frying. Once the blintzes are fried, they have a warm toasted buttery flavor with a lightly sweet filling. You...
Provided by Helaine Norman
Categories Other Breakfast
Time 45m
Number Of Ingredients 10
Steps:
- 1. Beat egg with salt and liquid (water or milk) until smooth.
- 2. Add flour gradually until the consistency of heavy cream. You do not need a mixer. A whisk will work as well.
- 3. Add more liquid or flour as necessary. The batter will thicken as it sits.
- 4. Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan.
- 5. Tilt pan until entire bottom is covered with a thin, even layer.
- 6. When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out onto waxed paper (browned side up).
- 7. Cover with waxed paper and continue to stack blintzes and paper until all of the batter's used.
- 8. Mix filling ingredients.
- 9. Spoon some of the mixture into each blintz.
- 10. Roll up once.
- 11. Fold in ends.
- 12. Continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook.
- 13. To cook, heat a large skillet to medium-low and melt 2 teaspoons butter.
- 14. Fry blintzes, turning occasionally.
- 15. Add more butter as necessary.
- 16. Serve with warm applesauce, sour cream (as is the tradition). Can easily increase quantities if you are cooking for a crowd.
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- Making the Perfect Blintz. Blintzes are a favorite Jewish food, and cheese blintzes are traditionally served for Shavuot and other Jewish holidays. Mushroom blintzes are a popular appetizer for Friday night Sabbath dinner.
- Prepare Batter. First, in a mixing bowl, mix the batter ingredients according to your recipe until smooth. Blintz batter is typically very basic consisting only of flour, water, and eggs.
- Heat Oil in Frying Pan. Pour just enough oil into a frying pan so that the bottom of the pan is oiled. Heat until the oil is very hot—it will have a slight "shimmer" to it.
- Pour Batter Into Pan. Pour just enough blintz mixture into the hot oil to lightly cover the pan. Rotate the pan, so the batter covers the bottom of the pan.
- Cook Blintz. Cook blintz until the center bubbles and the edges pull away from the side of the pan, about 30 to 40 seconds, before flipping. Continue to 6 of 9 below.
- The Other Side of the Blintz. Some people use a spatula to turn the blintz over to cook the other side. Some people flip the blintz in the air and catch it on the other side with the frying pan.
- Stack Cooked Blintzes. Lift or slide your blintz from the pan onto a plate to cool. Blintzes can be stacked on a plate as long as they're cooled. Otherwise, they may stick to each other.
- Filling the Blintz. Put a tablespoon of filling in the center of the blintz. This is where you can get creative; blintzes can be sweet or savory depending on the filling.
- Folding the Blintz. Fold the bottom quarter of the blintz up and over the filling. Then fold the two sides of the blintz over the filling and the bottom fold.
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