2bleuscheeseblintzes Food

CHEESE BLINTZES

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.

TRADITIONAL CHEESE BLINTZES

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.

CHEESE BLINTZES

Steps:

• Gather the ingredients.
• In a medium bowl, beat together 4 eggs, water, milk, salt, and flour until well-mixed. Don't over-beat. It's okay if small particles of flour remain as they will be absorbed during the resting period.
• Let the batter rest at room temperature for at least 30 minutes.
• Heat a small skillet (about 7 inches in diameter) and add a pat of butter.
• Whisk the batter until smooth.
• Pour about 1/4 cup batter into the pan and swirl it around, pouring off excess. Make sure not to let it brown.
• Flip and cook the other side for a few seconds.
• Then, turn the blintz out onto a towel.
• Repeat with remaining batter and pats of butter, staggering the crepes one on top of each other.
• In a large bowl, mix together cheese, melted butter, 1 egg yolk, vanilla, and sugar until well-incorporated.
• To assemble, place one blintz on a work surface and place 1 to 2 tablespoons of filling in a line close to the edge nearest to you.
• Fold envelope-style.
• Roll up, and continue with remaining blintzes and filling.
• Fry the filled blintzes in butter until golden brown.
• Serve with optional sour cream and/or fresh or canned fruit toppings. Enjoy!

BLUEBERRY CHEESE BLINTZES

Steps:

• Preheat oven to 350°F.
• Blend all ingredients with a hand blender (or in a food processor) and let batter rest for 20 minutes. If you are whisking by hand, strain batter before resting.
• To make crepes, heat a large non-stick pan over medium heat. Spray with food release, or lightly coat with oil (you will only have to do this every other time).
• Pour 2 ounces of batter into the center of the pan and lift the pan off the heat, swirling the batter around to coat the pan evenly. Return pan to heat and cook crepes for 3 minutes, until edges turn light brown. Gently loosen edges of crepe with a spatula and flip crepe over in pan. If this presents a challenge, simply turn burner down to medium low heat and cook crepe longer on one side, until crepe is completely dry looking (crepe will cook without flipping). Loosen edges of crepe and slide onto a plate to cool. Repeat with remaining batter.
• After crepes have cooled, be sure to wrap well until ready to fill. Do not store in fridge - if not using right away, freeze and thaw when ready to fill.
• Filling:.
• Stir together ricotta, sour cream and sugar. Stir in egg, egg yolk, vanilla and nutmeg.
• To Assemble:.
• Butter a baking pan with melted butter. Place 2 crepes on the counter, with the paler sides facing up. Place about 2 tablespoons fresh blueberries in the center of each crepe and spoon about 3 ounces of the ricotta filling on top of the berries. Fold edges of crepe over 4 times to create a square parcel. Turn parcel over and place in baking pan. Repeat with remaining crepes, placing them very close to each other in the pan.
• Brush tops of blintzes with butter, and sprinkle with a little sugar. Bake for 15-20 minutes, until they puff up like little pillows.
• Serve immediately, dusted generously with icing sugar and with a little blueberry sauce or fresh berries. A scoop of vanilla ice cream also has a place on such a dessert!
• The blintz crepes freeze wonderfully! Similar to classic French crepes, blintz crepes are more tender due to the great amount of butter in them.

BLUEBERRY-LEMON CHEESE BLINTZES

Steps:

• For the blintzes: Add all the ingredients to a large bowl and whisk until evenly combined, about 30 strokes. Cover and refrigerate for at least 1 hour and up to 12 hours.
• Heat a large nonstick pan over medium heat. Rub the pan with a paper towel dipped in oil. To check that the pan is properly heated, sprinkle the pan with a few drops of water and the water will "dance" around before evaporating.
• Add 1/4 cup batter, tilting the pan to evenly cover or spread out in a circle using the back of a spoon. Cook until just set and browned, about 1 to 2 minutes. Flip and cook until second side is lightly browned, about 1 minute more. Remove from the heat and repeat with remaining batter. (Can be made up to 1 month ahead. Stack crepes and store covered in the freezer.)
• For the filling: Combine all the ingredients in a large bowl and whisk until smooth. Cover and refrigerate until ready to use. (Can be made up to 1 day ahead.)
• For the berries: Combine sugar, water, and 1/2 cup of the berries in a small pan and bring to a simmer over medium heat. Cook until the berries break down, sugar is dissolved, and mixture has slightly thickened, about 5 minutes. Remove from the heat. Add the remaining berries to a small bowl and pour in the syrup. Stir in the lemon juice and let cool to room temperature, at least 30 minutes. (Can be made up to 1 day ahead.) Cover and refrigerate until ready to use.
• To assemble: Heat the oven to 375 degrees F and arrange a rack in the middle. Spoon 3 tablespoons of the filling down the center of each crepe. Fold the crepe over the filling, fold in the sides and roll up like a burrito. Put on a baking sheet and repeat until all the crepes have been filled. Bake until warmed through, (the internal temperature should register 160 to 165 degrees F on an instant-read thermometer) and filling is soft, about 15 minutes. Transfer to a serving platter and serve with the berries.

BLUEBERRY BLINTZES

Steps:

• For the topping: Add 1/2 cup of the blueberries to a medium bowl with the sugar, honey, lemon juice and cardamom and let sit, stirring every 10 minutes or so and mashing slightly, until the juices are a vibrant pink color, about 1 hour. Fold in the remaining blueberries, coating them in the sauce until shiny.
• For the blintzes: Meanwhile, in a blender or food processor, combine the milk, flour, salt and eggs and blend until smooth. Let the mixture sit at room temperature for 30 minutes.
• Coat a 9- or 10-inch nonstick skillet with a thin layer of oil and heat over medium heat. Add 1/3 cup batter to the skillet and tilt it so that it distributes evenly into a round. Cook until the top is set and the bottom is slightly browned and pulls away easily from the skillet, 60 to 90 seconds. Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes and separating them by sheets of parchment paper.
• For the filling: In a bowl, mix together the cream cheese, ricotta, honey, lemon zest and juice, almond extract, cardamom, salt and egg until combined.
• To assemble: Place a blintz browned-side up on a work surface. Spoon 1/4 cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.
• In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time until golden brown, 2 to 3 minutes on each side, adding additional oil if the needed. Transfer to a serving plate, top with the blueberry sauce and enjoy.

BLINTZES

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.

CHEESE BLINTZES

Steps:

• Crêpe Batter:.
• Sift the flour, sugar and salt into a bowl and set aside. Combine the egg, milk, butter and vanilla extract in another bowl and stir until smooth. Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours.).
• Heat a crêpe pan or small skillet over medium heat. Brush the pan with melted butter. Pour a scant 1/4 cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom. Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes. Use a thin metal or heatproof rubber spatula to loosen the crêpe and turn it over. Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more. Stack the crêpes between layers of parchment or waxed paper as you cook.
• Cheese Filling:.
• Purée the cottage cheese and cream cheese in a blender until very smooth. Transfer to a bowl and stir in the sugar, egg and vanilla extract by hand. Keep refrigerated until you are ready to finish the crêpes.
• Preheat the oven to 400 degrees F. Lightly brush a medium baking dish with melted butter.
• Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe. Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up. Place the crêpes seam side down in the prepared baking dish. Drizzle with melted butter and bake until very hot, 8 to 10 minutes.
• Serve immediately, 2 crêpes per serving, with fruit or compote.

CHEESE BLINTZES

Steps:

• To make the crepes, combine the milk, eggs, and flour in a food processor and process until smooth. Transfer the batter to a bowl and let it rest for 30 minutes. Meanwhile, prepare the filling. Combine the farmer's cheese, sugar, vanilla, and cinnamon in the work bowl of a food processor and process until smooth. Transfer to another bowl and set aside.
• Melt a pat of butter in a heavy 8-inch nonstick skillet.* Ladle in just enough batter to coat the bottom of the skillet. (Tilt the skillet to coat it evenly.) Allow the crepe to cook undisturbed until it is set and the bottom is golden brown, 3 to 4 minutes. Loosen the crepe around the edges with a spatula and carefully transfer it to a paper-towel-lined plate. Repeat with remaining batter. You should have enough for about 14 crepes.
• Spoon about 4 tablespoons of fi lling down the center of each crepe. Fold in the short ends and then roll up, burrito-style. Serve the blintzes immediately or rewarm in a 250°F oven.

2BLEU'S CHEESE BLINTZES

Steps:

• FILLING: Mix all ingredients, beating well until smooth. Cover and refrigerate to cool for 1 hour or overnight.
• CREPES: To a large (4 cup) pyrex measuring cup or a bowl, and using a hand mixer, add all crepe ingredients and mix well until it coats the spoons with a thin film. Cover and refrigerate for 1 hour.
• Using a large nonstick pan, spray with oil, and heat the pan over medium-high heat. Stir the batter again, and pour about 1/3 cup of batter into the pan, swirling the pan to coat and thin out the crepe.
• When the crepes pull away from the edge of the pan in about 30 seconds, remove from the heat and run a spatula across the edge of the pan to release the crepe. Slide the crepe onto a sheet of parchment paper. Carefully lift the crepe and flip over (back) into the pan to cook the other side.
• Slide the crepe (again) onto a parchment paper, this time covering with another sheet so there will be parchment between each crepe. Repeat for remaining crepes, stirring the batter at brief intervals to re-suspend the ingredients. (stop here, cover crepes with plastic wrap and refrigerate if making overnight).
• ASSEMBLY: While remaining stacked, spoon about 1/4 cup of the chilled filling onto the center of the first crepe. Fold two opposite sides of the crepe over the filling until they almost meet and then fold over the opposite sides to seal. Set finished 'eggroll or burrito' shaped blintz aside on the parchment paper with the seam side down. Repeat for remaining blintzes.
• COOK: Melt about 1 tablespoon of butter in the skillet over medium heat, beginning with the seam side down. Saute blintzes (about 3 per batch) 2-3 minutes per side, until golden brown (watch for burning, adjust heat level if neccesary).
• Flip the blintzes carefully so as not to break break them up or allow the cheese to escape. Do in batches, adding more butter as needed. Serve with a dollop of sour cream and a dusting of powdered sugar.

CHEESE AND LEMON BLINTZES

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.

CHEF JOHN'S CHEESE BLINTZES

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.

EASY CHEESE BLINTZ PUFF

Steps:

• Preheat oven to 350°F.
• With a blender or mixer, combine the batter ingredients until very smooth.
• Pour 1 1/2 cups of the batter into a greased 9X13 baking pan.
• Bake for about 10 minutes or until set.
• Meanwhile, comine the filling ingredients and mix well.
• When bottom layer of batter has set, remove the baking pan from the oven and smoothly spread the cheese filling over it.
• Briefly remix the remaining batter and then gently pour it over the filling, covering it completely.
• Return the pan to the oven and continue to bake for 45-50 minutes or until the top is puffed, set, and browned.
• Remov the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares.
• Serve immediately, plain or with toppings.