CHEF JOHN'S CHEESE BLINTZES
If you're ever talking to someone who's been to, or used to live in, New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up. While there are several steps, they're fairly simple, and so totally worth the effort.
Provided by Chef John
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 1h15m
Yield 5
Number Of Ingredients 16
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.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 33.2 g, Cholesterol 207.2 mg, Fat 26.9 g, Fiber 0.8 g, Protein 19.4 g, SaturatedFat 12.9 g, Sodium 517.8 mg, Sugar 9.9 g
RAISIN CHEESE BLINTZES
Milk, butter and cottage cheese combine delightfully in these blintzes. When I was a child, my mother served them often for Sunday brunch or for dessert, and they tasted so good.-Lauren Kargen, Buffalo, New York
Provided by Taste of Home
Time 35m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the eggs, milk and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour. , Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., Place raisins in a saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes. Drain. In a large bowl, combine the cottage cheese, sugar, cinnamon, salt and raisins. Spoon about 1/2 cup down the center of each crepe; fold ends and sides over filling. , In a large skillet, cook blintzes in butter until heated through. Top with sour cream and pie filling if desired.
Nutrition Facts :
BEAUTY'S CHEESE BLINTZES
My grandmother, Beauty, used to call these little packages of love: thin dough around sweetened cheese, topped with fresh fruit. They're perfect for brunch or anytime you want to make loved ones feel special.
Provided by Dawn Lerman
Categories main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Prepare batter. In a large bowl combine eggs, milk, salt and vanilla and blend well. Gradually add flour. Beat well until there are no lumps in the batter.
- Make the filling. Combine all of the filling ingredients in a bowl and mix together until smooth.
- Grease a 6- or 7-inch skillet until it is hot but not smoking.
- Put a ladleful of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.
- Fry on one side until bubbles form and the top is set. The bottom should be golden brown. Carefully loosen edges of the crepe and slip it out of the skillet onto a plate.
- Repeat the above procedure until all the batter is used. Grease skillet each time before pouring batter.
- After all the crepes are made, begin filling them. The brown side should be facing up. Place 1 tablespoon of filling on one edge.
- Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed.
- After all the blintzes are assembled, heat 2 tablespoons of butter in the skillet and place each crepe, seam side down, in the skillet and fry 2 minutes on each side, turning once.
- Serve with a dollop of sour cream or Greek yogurt, and garnish with fresh strawberries and a touch of powdered sugar.
CHEESE AND LEMON BLINTZES
Traditionally, blintzes are associated with Shavuot. This is a traditional holiday breakfast for our family. Rolled pancakes filled with cheese, fruit or both, they make a delicious dessert. Sweet blintzes carry on the tradition of cheese and fruit fillings. Serve either with sour cream and powdered sugar, or maple or chocolate syrup. We like to serve them with fruit pie fillings, like apples, blueberries, or cherries, and then put a dollop of sour cream and powdered sugar or cinnamon sugar on them.
Provided by onlyrose
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 34m
Yield 12
Number Of Ingredients 12
Steps:
- Mix flour, eggs, and salt together in a bowl until smooth and creamy.
- Lightly coat a small skillet with cooking spray. Pour 2 to 3 tablespoons of batter into the skillet. Swirl around until even and then place skillet over medium heat. Cook until sides begin to curl away, about 2 minutes. Turn and cook other side until lightly browned, about 1 minute more. Put onto a plate.
- Mix cream cheese, raisins, sugar, egg yolks, lemon peel, vanilla extract, and cinnamon together in a bowl to make the filling. Place 2 to 3 teaspoons of filling on each blintz and roll up like a small burrito.
- Melt 1 tablespoon butter in a skillet over medium heat. Cook the filled blintzes, turning carefully, until lightly browned, about 30 seconds each.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 17.8 g, Cholesterol 124.3 mg, Fat 16.1 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 9.5 g, Sodium 234.1 mg, Sugar 7.5 g
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