Cheese Blintzes Recipes

Steps:

• Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
• Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
• Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
• Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
• Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
• Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a cookie sheet generously with non-stick cooking spray.
• Trim crusts from bread and roll the slices flat.
• In a small bowl combine sugar and cinnamon to make a mixture.
• In a large mixing bowl, mix softened cream cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip bread/cream cheese rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 1 inch pieces. Arrange the blintzes on the prepared cookie sheet.
• Bake for 10 minutes. Serve with sour cream.

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.

Steps:

• Place the water, milk, eggs, melted butter, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and flour in the container of a blender, and blend until the mixture forms a smooth batter, about 1 minute. Pour into a bowl, and refrigerate at least 1 hour.
• Clean the blender container, then add the cottage cheese, farmers cheese, sour cream, sugar, 1 teaspoon of vanilla extract, and 1 pinch of salt. Pulse the filling mixture a few times to combine, then blend until the filling is smooth, about 2 minutes.
• Melt 1 teaspoon of butter in an 8-inch skillet over medium heat until the foam disappears from the skillet. Pour about 2 tablespoons of batter into the heated skillet, and swirl the pan to coat the bottom completely. Cook until the crepe is opaque and set, 1 to 2 minutes, and set aside, uncooked side down, on a plate lined with wax paper. Repeat with the rest of the batter, buttering the pan every few crepes if needed.
• To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1 1/2 tablespoons of cheese filling about 1 1/2 inches from the top of the crepe. Fold the top edge of the crepe over the filling, and fold the two sides inward to completely enclose the cheese. Roll the crepe over to seal the filling in, making a compact filled roll.
• Melt 1 teaspoon of butter, or as needed, in a skillet over medium-low heat. Pan fry the blintzes on both sides until the filling is hot and brown spots appear on the crepe, 1 to 2 minutes per side.

Steps:

• In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate., In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through., Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes.

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.