I had two problems with this recipe. Heat an 8" (or slightly larger) crêpe or omelet pan until a drop of water skips across the pan. I serve blueberry sauce on the side — but again, that’s up to you! By Gloria Kobrin Published: August 30, 2016. Refrigerate at least 20 minutes. Fry one side until the edges begin to pull away from the pan and are slightly browned. Percent Daily Values are based on a 2,000 calorie diet. A rite of passage, if you will. To make the traditional filling: Place the cottage cheese and ricotta cheese in a colander lined with cheesecloth, or in a yogurt cheese maker. After crepes are finished, spread them out and place a rounded spoonful of filling in the center of each crepe. Am I the last one to make her own blintzes? We offer two types of filling here: one based on sweetened cream cheese, slightly runny when baked, that most of our tasters compared in taste to cheesecake; and a firmer, less sweet, more traditional filling, which may be the choice for those celebrating Shavuot, a Jewish holiday marked by its delicious dairy dishes. This dish may be made well ahead of time, either in total or in part. It was very thin and difficult to work with. Please support this website by adding us to the whitelist in your ad blocker. Fold the sides in and roll up to seal; place seam-side down on the sheet pan. Rich, creamy, dairy-based filling wrapped in delicate crêpes: that's cheese blintzes. Assume the first one or two won’t work and then you’re home free. The crêpes may be cooked, cooled completely, then stacked, wrapped well, and either refrigerated or frozen. this link is to an external site that may or may not meet accessibility guidelines. Allrecipes is part of the Meredith Food Group. Preheat an oven to 425 degrees F (220 degrees C). Do not overheat or cheese will get stringy. I baked them in a 350 degree oven as 425 is way too high for the delicate crepes. Enjoy! This is a hit with my friends and me. 3 %, (crumbly cheese similar to feta texture, do not use regular cottage cheese) or 1 1/2 lbs farmer's, (soft ricotta-like cheese, not firm like mozzarella), Cheese Blintzes With Strawberry-Rhubarb Compote. Delicious and easy recipe for cheese crepes. 10.2 g Roll the shorter side over the filling and keep rolling until the filling is encased in the crêpe. Before serving: fry blintzes in butter in frying pan, turning to lightly brown on both sides. Combine cream cheese, ricotta, sugar, remaining 1/4 teaspoon salt and lemon zest and mix rapidly until smooth. Beat eggs in a blender, then add milk and blend. Pour batter through a strainer if you see any little lumps. Place the filling about 2" from the top of the crêpe, fold the sides in, fold the top down, then loosely roll the crêpe into a log. We use a low sugar fruit spread as a topping. I thought that my grandchildren would get a kick out of eating blintzes in the shape of Torahs. 1 3/4 cups (454g) cottage cheese or farmer's cheese, 1 cup fresh or frozen raspberries or blueberries, 1 cup (142g to 170g) cut-up fresh fruit and/or berries. Serve with cinnamon sugar, sour cream or jelly. Even after beating on high speed for 5 minutes it was still not really smooth as called for. Add milk and eggs to bowl of blender. You won’t be sorry. This a good recipe but I would suggest some modification. You will want plenty of counter space to spread out the cooling crepes as you continue making additional crepes. Alternatively, nestle the blintzes in a buttered 13" x 9" pan, and bake them in a preheated 350°F oven for 25 to 30 minutes, or until they're thoroughly heated. You can to connect with social networks or by Login form (if you are a member). Cottage cheese blintzes recipe. Probably not, but I felt it was something I had to do. Shaped by her international travels and non-Kosher upbringing, Gloria develops her own traditional, yet distinctive Kosher recipes harnessing the delicious, mouthwatering adventure of world cuisine. For a more traditional, grainier filling, simply mash the cottage cheese with a fork, and stir in the remaining ingredients. Absolutely delicious — and when you add the blueberries, WOW! Stir in the fresh fruit or berries just before serving. TIP: Crepes can be refrigerated or frozen at this point. Cooking the crêpes is actually fun and rewarding when you get the hang of lightly brushing the pan with grapeseed oil and swirling the batter so that it forms a thin circle. The crêpes were not bad. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cuisine: American Course: Dessert Skill Level: Moderate Yield: 3 cups batter- 18-22 crepes; Ingredients. Batter was just fine. Serve hot-with blueberry sauce and/or sour cream on the side. These were delicious! Place the batter in the refrigerator for 1 hour or longer, in order to relax the gluten. You saved Cheese Blintzes II to your. King Arthur Baking Company, Inc. All rights reserved. Heat pan until the oil just starts to spatter. Served with strawberry preserves and sour cream, a must. Cover with foil and refrigerate. Repeat this process until you have used all the batter. Add the beaten egg a bit at a time, beating until smooth after each addition, and scraping the sides of the bowl often. Place in one layer on cookie sheet or jellyroll pan and heat at 200 degrees for 15 minutes. Ricotta and Cream Cheese Blintzes. Just so so. Get one of our Cottage cheese blintzes recipe and prepare delicious and healthy treat for your family or friends. This is easier than it might sound! Roll the crepe around the filling, folding in ends as you go. 1. Lightly grease a baking sheet. To make the ricotta filling: In a medium-sized mixing bowl, beat the cream cheese until soft. To make blintzes: Preheat oven to: 375° F. Brush the parchment with melted butter. Carefully place the stuffed blintzes flap-side down into the hot oil. One at a time, add cream cheese, egg yolks, butter, sugar and salt.