2BLEU'S CHEESE BLINTZES
Yummy! Blintzes are a bit thicker than crepes and are filled and folded like a burrito. Double the batch and freeze cooked blintzes for OAMC. These can also be made the night before and put together in the morning for breakfast or brunch.
Provided by 2Bleu
Categories Breakfast
Time 30m
Yield 8 Blintzes
Number Of Ingredients 15
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.
Nutrition Facts : Calories 229, Fat 8.5, SaturatedFat 4.3, Cholesterol 112.5, Sodium 319.2, Carbohydrate 26.4, Fiber 0.6, Sugar 7.8, Protein 10.8
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Lyanne Joseph
[email protected]I had trouble getting the blintzes to fold properly.
YUNIS ADEN
[email protected]A bit too sweet for my taste.
Aasha Shrestha
[email protected]Not bad, but not my favorite.
Shaylee R
[email protected]I'll definitely be making these again.
Sam Walter
[email protected]Easy to make and delicious!
gabe moran
[email protected]Yum!
Prince Richards
[email protected]These cheese blintzes were amazing! I made them for brunch and they were a huge hit. The filling was creamy and flavorful, and the blintzes were cooked perfectly. I will definitely be making these again.
Nazar Jokhio
[email protected]The blintzes were delicious, but they were a bit more time-consuming to make than I expected. The instructions were clear and easy to follow, but it took me a while to get the hang of folding the blintzes.
Kweku Salanka
[email protected]These blintzes were a bit too sweet for my taste, but my kids loved them. They were easy to make and looked very impressive when they were finished.
Sonuabbasi Sonuabbasi
[email protected]I've made these cheese blintzes several times now, and they always turn out great. The recipe is easy to follow and the blintzes are always a hit with my friends and family. I love that they can be made ahead of time and reheated when you're ready to
Heather Bell
[email protected]These cheese blintzes were incredibly delicious and a huge hit with my family! The combination of sweet and savory flavors was perfect, and the blintzes were cooked to perfection. They were crispy on the outside and fluffy on the inside, with a gooey