CHEESE BLINTZES
Categories Blender Food Processor Cheese Egg Appetizer Bake Rosh Hashanah/Yom Kippur Cinnamon Shavuot Cottage Cheese Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 blintzes
Number Of Ingredients 14
Steps:
- Make wrapper batter:
- In a blender blend wrapper batter ingredients and let stand 30 minutes.
- In an 8-inch skillet, preferable non-stick, melt half of butter over moderately high heat. Pour in enough batter to just coat the bottom of skillet, swirling, and cook, undisturbed, until top is set and bottom in golden (do not turn wrapper over). Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter.
- Make filling:
- In a food processor, blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling.
- Preheat oven to 250°F. and line a baking sheet with parchment paper.
- Put 3 tablespoons filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arrange, seams sides down, on baking sheet. Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, until heated through, 5 to 10 minutes.
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Aphiwe Mngqinya
[email protected]I have made this recipe before. It's always a favorite. This time, I had to use lactose-free milk instead of low-fat farmer cheese. It made the filling a little soft, so I added another egg and some matzo meal. It turned out fine.
Shomidul Islam16
[email protected]Everyone loved these! I made them for a brunch. I also made some smaller ones and froze them for Hanukkah. I served with sour cream and applesauce.
Effikhan Surani
[email protected]These were really good! I made them for Yom Kippur lunch. I served with applesauce and sour cream.
Mohamed Thoronka
[email protected]Amazing! Family loved them. I used coleslaw mix instead of shredded or riced potatoes in the filling. Used them to clean out the garden. Made my own crepes using this recipe: http://allrecipes.com/recipe/23900/homemade-crepes/.
Sachin Yadav
[email protected]I have been making these for years and they are always a hit. The only thing I do differently is I use farmer cheese, small curd cottage cheese, and I add 1 egg and a couple of tablespoons of matzo meal to the cheese mixture. I serve with sour cream,
Beckford Lettin
[email protected]These were very time-consuming but delicious. I used dry curd cottage cheese. I served them with sour cream. I also made a quick cherry sauce. It went really well with the blintzes.
Voice King Max
[email protected]Made these for brunch today, and they were really good! I used small curd cottage cheese, and it worked fine. I also used some non-fat milk in place of just a little bit of the water called for in the directions. I served them with sour cream and app
Rob Whitlow
[email protected]I made these for my Rosh Hashanah brunch and they were a big hit! I had to make two batches because I ran out of cheese and crepes but everyone got one hot and fresh out of the pan. I used the dry curd cottage cheese. I fried the blintzes in vegetabl
Afnan Jutt
[email protected]These were very good but a lot of work. I used fat-free farmer's cheese and was happy with the results.
Sherick Mahoua
[email protected]Excellent! I like my cheese blintzes a little more well done. Instead of cooking for 3 minutes per side, I let them go for 5 minutes each side. I served with sour cream and applesauce.
Karrie Guarnaccia
[email protected]Amazing! Labor intensive, but huge pay off. Everyone loved these.
Real Mike
[email protected]These were really good! I used low-fat farmer cheese. The only thing I did differently was I used 2% milk because that is what I had on hand. I highly recommend these.
Hanray Cap
[email protected]Easy to make, a delicious change, and show stoppers for a holiday brunch! I like to sprinkle with powdered sugar, cinnamon sugar, or a dollop of sour cream.
michael Rakowski
[email protected]My family thought these were wonderful! I served with sour cream, apple sauce, and powdered sugar. I used 4% cottage cheese because that's what I had on hand, but I think next time I'll use small curd to see if it makes a difference. Either way, thes