Best Baby Blintzes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE



Baked Blintzes with Fresh Blueberry Sauce image

Provided by Ina Garten

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 23

1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3 cups (24 ounces) ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
Fresh Blueberry Sauce, recipe follows
3/4 cup freshly squeezed orange juice (3 oranges)
2/3 cup sugar
1 tablespoon cornstarch
4 half-pints fresh blueberries
1 teaspoon grated lemon zest
1 tablespoon freshly-squeezed lemon juice

Steps:

  • Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
  • For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
  • Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
  • Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.
  • Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.

BLINTZES



Blintzes image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 1 1/2 dozen

Number Of Ingredients 4

1 cup whole milk
4 large eggs lightly beaten
1 cup all purpose flour
1 teaspoon salt

Steps:

  • With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan.
  • Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
  • Make assorted fillings, roll up and fry, or bake or freeze for another day.

BABY BLINTZES



Baby Blintzes image

These muffin style crepe-less blintzes are great for a brunch or a cocktail party. The original recipe called for a combination of blueberries & raspberries, but I used just blueberries. I also messed up and used the firm, mozzarella like cheese...you need the Farmer's cheese that is more like a compressed dry cottage cheese or like an uncrumbled feta texture. I would recommend Friendship brand, which might be available in a store that carries kosher food or at Whole Foods.

Provided by karen

Categories     Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

8 ounces farmer cheese, regular (not unsalted, cut into cubes)
8 ounces 2% fat cottage cheese
3 tablespoons sour cream
1/3 cup sugar
1/2 cup Bisquick baking mix
1 teaspoon vanilla
3 tablespoons butter, melted
3 large eggs
36 blueberries, fresh
cinnamon-sugar mixture
sour cream (to garnish)

Steps:

  • Preheat oven to 350 degrees.
  • Spray muffin tin with cooking spray.
  • Using a large bowl for an electric mixer, crumble the farmer's cheese chunks.
  • Add one ingredient at a time, cottage cheese through eggs, mixing well to incorporate each ingredient.
  • Fill each of muffins halfway with the cheese mixture.
  • Place 3 blueberries on top. NOTE: The original recipe called for 2 blueberries & 1 raspberry.
  • Bake 20 minutes.
  • Remove from oven and cool in muffin tin for 5-10 minutes.
  • Using a knife to loosen the edges, remove muffins and place on wire rack to cool.
  • Serve hot, warm or at room temperature.
  • Before serving, sprinkle each blintz with cinnamon-sugar mixture and add dollap of sour cream in center. NOTE: They may also be served plain or with additional fresh berries for garnish.

Nutrition Facts : Calories 126.5, Fat 6, SaturatedFat 3, Cholesterol 59, Sodium 223.9, Carbohydrate 11.7, Fiber 0.2, Sugar 7.8, Protein 6.3

BLUEBERRY BLINTZES



Blueberry Blintzes image

Provided by Tyler Florence

Categories     main-dish

Time 1h50m

Yield 5 servings

Number Of Ingredients 21

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
Cheese Filling, recipe follows
Blueberry Sauce, recipe follows
1 1/2 cups ricotta cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar
1 lemon, zested and finely grated
1 egg
2 tablespoons butter
2 pints blueberries
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced
Melted unsalted butter, for sauteing blintzes
Confectioners' sugar, for dusting

Steps:

  • Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
  • Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
  • Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
  • Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.
  • Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.
  • In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
  • Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

CHEF JOHN'S CHEESE BLINTZES



Chef John's Cheese Blintzes image

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

3 large eggs
1 cup all-purpose flour
1 cup milk
¼ cup cold water
2 tablespoons vegetable oil
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon vanilla extract
1 ½ cups ricotta cheese, strained if wet
½ cup cream cheese
1 lemon, zested
1 large egg
2 tablespoons confectioners' sugar
1 pinch salt
1 tablespoon butter, or as needed
1 tablespoon confectioners' sugar, or as needed for dusting

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

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.

BEAUTY'S CHEESE BLINTZES



Beauty's Cheese Blintzes image

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

2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon vanilla extract
Pinch of salt
1 tablespoon melted butter
Butter for frying
12 ounces farmer's cheese
4 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 egg yolk
Pinch of salt
Powdered sugar
Strawberries, sliced thin
Dollop of sour cream or Greek yogurt

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.

QUICK-AND-EASY CHEESE BLINTZ CASSEROLE



Quick-and-Easy Cheese Blintz Casserole image

Provided by Gloria Kaufer Greene

Categories     Blender     Food Processor     Cheese     Side     Bake     Hanukkah     Rosh Hashanah/Yom Kippur     Fall     Kosher     Shavuot     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 8 servings as a main course, more as a side dish or buffet dish

Number Of Ingredients 20

Batter:
4 large eggs (no substitutes)
1 1/4 cups milk
2 tablespoons sour cream
1/4 cup butter, melted (for best flavor, no substitutes)
3/4 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 to 2 tablespoons sugar
1 1/4 teaspoons baking powder
Filling (see notes):
2 (7 1/2- to 8-ounce) packages curd-style farmer cheese
1 (15- to 16-ounce) container ricotta cheese, any type
2 large eggs or 1/2 cup egg substitute
2 to 3 tablespoons sugar
2 tablespoons lemon juice
To serve:
sour cream
plain or vanilla yogurt
applesauce
sliced fresh strawberries or other fruit

Steps:

  • Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or coat it with nonstick cooking spray.
  • In a blender or a food processor (fitted with a steel blade), combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 1/2 cups of the batter, and pour it into the bottom of the prepared baking dish. Bake at 350 degrees forabout 10 minutes, or until it is set.
  • Meanwhile, combine all the filling ingredients in a large bowl, and mix them well. When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top. Give the remaining batter a brief stir to resuspend the ingredients; then very slowly pour it over the cheese filling so the filling is completely covered. Carefully return the casserole to the 350 degree oven, and bake an additional 35 to 40 minutes, or until the top is puffed and set.
  • Let the casserole rest for about 10 minutes before cutting it into squares. Serve with your choice of accompaniments.

BABY BLINTZ STACKS



Baby Blintz Stacks image

Blintz stacks with peach filling.

Provided by Jennifer Crowe

Categories     Breakfast and Brunch     Crepes

Time 1h15m

Yield 10

Number Of Ingredients 18

1 (24 ounce) carton cottage cheese
2 fresh peaches - peeled, pitted and chopped
3 tablespoons white sugar
½ teaspoon ground nutmeg
¼ teaspoon salt
¼ teaspoon almond extract
½ cup sour cream
2 tablespoons brown sugar
1 ½ cups all-purpose flour
1 tablespoon white sugar
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
2 cups milk
2 eggs
2 tablespoons melted butter
½ teaspoon vanilla extract
2 fresh peaches, pitted and sliced

Steps:

  • Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use.
  • Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain.
  • Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
  • To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 29.3 g, Cholesterol 62.5 mg, Fat 10 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 5.9 g, Sodium 534.2 mg, Sugar 12.8 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #pancakes-and-waffles     #appetizers     #breakfast     #eggs-dairy     #fruit     #american     #oven     #kosher     #vegetarian     #cheese     #dietary     #berries     #blueberries     #brunch     #equipment     #small-appliance     #mixer

Related Topics