Recipes for "cheese blintzes"

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.

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.

Gather all ingredients.

Make the batter: Combine milk, flour, water, eggs, oil, sugar, salt, and vanilla in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down the sides as needed. Let batter sit at room temperature for 30 minutes.

Meanwhile, make the filling: Whisk ricotta cheese, cream cheese, egg, 2 tablespoons powdered sugar, lemon zest, and salt together in a mixing bowl until thoroughly combined. Cover and refrigerate until needed.

When batter has rested, heat a 10-inch, nonstick skillet over medium-high heat. Spray with cooking spray and pour in about 1/4 cup batter.

Immediately swirl batter around to coat the bottom of the skillet. Cook until the surface looks dry, about 1 minute.

Flip crêpe and briefly cook the other side, about 30 seconds. Transfer to a plate. Repeat to cook and stack remaining crêpes.

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking dish.

Spoon 3 to 4 tablespoons filling onto each crêpe, about 1 inch from the edge nearest you. Fold the edge over filling and flatten slightly.

Fold in both sides, then roll crêpe into a small filled rectangle (blintz), ending with the seam on the bottom.

Melt butter in a large skillet over medium heat. Working in batches, cook several blintzes at a time until golden brown, turning gently, about 1 minute per side. Transfer to the prepared baking dish.

Bake in the preheated oven to firm up the filling, about 12 minutes.

Cool blintzes for 10 minutes, then dust lightly with remaining powdered sugar and serve.

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.

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.

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.

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.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.

In a medium bowl, mix flour, baking powder, butter and sugar. Stir in eggs and milk. In a separate medium bowl, mix cottage cheese, butter, egg, sour cream and salt.

Place 1/2 the flour mixture in the baking dish. Cover with the cottage cheese mixture, and top with remaining flour mixture.

Bake 50 minutes in the preheated oven, until puffed and golden brown. Allow to cool slightly, and cut into squares to serve.