Craving a scrumptious dish that combines sweet and savory flavors with a delightful texture? Look no further than the delectable cheese blintzes! These thin pancakes rolled around a delectable cheese filling create a delightful culinary experience that will tantalize your taste buds. With origins rooted in Eastern European tradition, cheese blintzes have journeyed across the globe, captivating palates and becoming a beloved comfort food in many households. This article will unveil the secrets behind crafting the perfect cheese blintz, guiding you through the culinary journey of selecting the right ingredients, mastering the batter, and artfully folding them to achieve that golden-brown crispy exterior and a soft, tender interior. Get ready to embark on a delicious adventure as we explore the world of cheese blintzes, uncovering the intricacies and providing you with the knowledge to create this culinary masterpiece in your own kitchen.
Here are our top 7 tried and tested 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!
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
CHEESE BLINTZES II
Delicious and easy recipe for cheese crepes. It sounds fancy and does take time but the process is easy and the taste is delicious. Serve with sour cream.
Provided by Trish
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Place the milk, whole eggs, salt, and flour into a blender. Blend until smooth. Refrigerate at least 20 minutes. Meanwhile, make the filling by beating together the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract in a bowl with an electric mixer until smooth.
- Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
- Melt some of the 2 tablespoons of butter in a skillet over medium-high heat. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cook until golden on the bottom, and no longer wet on the top, about 2 minutes per crepe. Repeat with remaining batter.
- Place 1 to 2 tablespoons of the filling near one edge of a crepe. Fold this side up towards the center, then fold the sides in. Fold the top over the filling, and place seam-side-down onto the prepared baking sheet. Repeat with the remaining crepes and filling.
- Bake in the preheated oven 10 minutes, then sprinkle with cinnamon sugar, and continue baking until lightly golden, about 5 minutes more.
Nutrition Facts : Calories 392.2 calories, Carbohydrate 32.6 g, Cholesterol 230.4 mg, Fat 18.1 g, Fiber 0.6 g, Protein 23.9 g, SaturatedFat 9.9 g, Sodium 874.5 mg, Sugar 5.7 g
CHEESE BLINTZES
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
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
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
Provided by Food Network
Time 35m
Yield 10 to 12
Number Of Ingredients 12
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
Provided by Elaine Louie
Categories dinner, weekday, main course
Time 1h15m
Yield About 10 blintzes
Number Of Ingredients 13
Steps:
- For the filling: In a medium bowl, combine farmer cheese, egg, sugar, matzo meal or bread crumbs and vanilla. Using a fork, mix well; set aside.
- For the batter: In a large bowl, combine milk, eggs, durum flour, cake flour, vegetable oil and 1/4 cup cold water. Whisk until batter is smooth.
- Place a 9-inch well-seasoned crepe pan or heavy skillet over medium-low heat. When pan is well heated, film it lightly with nonstick cooking spray. Allow pan to heat again for a few moments, then ladle 1/2 cup batter into skillet and tilt in all directions to spread batter thinly and evenly. Cook until underside is pale yellow-white and edges lift easily from bottom of pan, about 3 minutes. Adjust heat as needed if crepe is cooking too quickly or slowly.
- Use a spatula to flip crepe, then cook other side for an additional 2 to 3 minutes. (The first crepe often tears or folds; there will still be enough batter for 10 crepes.) Transfer crepe to a plate, and repeat with remaining batter to make 10 crepes.
- Place a crepe on a work surface and spread 3 to 4 tablespoons filling on one side. Starting from filled side, roll blintz and stack on a serving plate or in a container seam side down. At this point blintzes may be covered and refrigerated for up to 24 hours.
- To serve, place a large sauté pan or skillet over medium heat. Melt a tablespoon butter and add as many blintzes as possible without crowding pan. Cook until golden brown on bottoms and filling is heated through, about 3 minutes. Turn and cook other sides until golden brown, about 2 more minutes. Remove from heat and keep warm; repeat with remaining crepes and filling. Serve immediately, seam side down, garnished with sour cream, if desired.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 15 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 248 milligrams, Sugar 8 grams, TransFat 0 grams
2BLEU'S CHEESE BLINTZES
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
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
Tips:
- For a richer flavor, use a full-fat cream cheese.
- If you don't have a blender, you can mash the cheese and sugar together with a fork.
- To make the blintzes ahead of time, assemble them and freeze them on a baking sheet. Once they're frozen, transfer them to a freezer bag and store them for up to 2 months. When you're ready to cook them, thaw them overnight in the refrigerator or for 30 minutes at room temperature.
- To make sure the blintzes are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
- Serve the blintzes with your favorite toppings, such as sour cream, applesauce, or berries.
Conclusion:
Cheese blintzes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They're easy to make and can be customized to your liking. With a little creativity, you can create endless variations of this classic recipe. So next time you're looking for a satisfying and flavorful meal, give cheese blintzes a try!
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