Meat Filled Blintzes Recipes

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TRADITIONAL CHEESE BLINTZES



Traditional Cheese Blintzes image

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

3 eggs
1 cup milk
2 tablespoons vegetable oil
1 ½ teaspoons salt, divided
¾ cup all-purpose flour, sifted
1 (16 ounce) package dry small curd cottage cheese
3 ½ tablespoons white sugar
3 tablespoons sour cream
1 egg yolk
¼ teaspoon ground cinnamon
¼ cup butter, or as needed, divided

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



Cheese Blintzes image

This thin cheese blintz recipe is made with a sweetened ricotta cheese filling and is delightful for breakfast or dessert.

Provided by Barbara Rolek

Categories     Dessert     Brunch     Entree     Side Dish

Time 1h10m

Yield 24

Number Of Ingredients 15

For the Blintzes
4 large eggs (room temperature, beaten)
1/2 cup water
1/2 cup milk
1/2 teaspoon salt
1 cup all-purpose flour
1 cup butter (for frying)
For the Filling
1 pound ricotta (room temperature, or dry curd or farmer's cheese)
1 tablespoon butter (melted)
1 large egg yolk (room temperature)
2 teaspoons vanilla extract
1/4 cup sugar (or more to taste)
Garnish: sour cream
Garnish: fruit toppings (fresh or canned)

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



Grandma Reilkoff's Authentic Russian Blintze image

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

3 eggs
1/2 cup flour
1 cup milk
1 teaspoon sugar
1 pinch salt
2 tablespoons oil

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



Meat-Filled Blintzes image

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

1 cup flour
2 teaspoons sugar (optional)
1/2 teaspoon salt
4 eggs
2/3 cup milk
1/3 cup water
2 teaspoons melted butter or 2 teaspoons oil
1 lb ground meat, of your choice
1 cup chopped onion (or to taste)
salt and pepper

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



Nitra Ladies Auxiliary image

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



Blintzes image

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

2 eggs
1 c water or milk
1 c all-purpose flour
dash(es) salt
2 tsp sugar (optional)
FILLINGS (MAY BE DOUBLED)
8 oz dry farmers cheese (not the hard type). Breakstone makes it.
1 egg (yolk only)
sugar, to taste
cinnamon, to taste

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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  • 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.
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