Return to Content

Cheese Blintzes

Cheese Blintzes
0 votes, 0.00 avg. rating (0% score)
by

Yield: Makes about 10.

Neat little envelopes with rich cheese filling, gently browned in butter. "I cover them with plastic as I make and stack them so they won't dry out. Some recipes use milk in the batter, but I use water. I think it makes them lighter. I use farmer's cheese, but you can substitute well-drained cottage cheese."

Ingredients:

  • Filling:
  • 1/2 pound cream cheese
  • 1 cup cottage cheese
  • 6 ounces farmer's cheese or well drained cottage cheese
  • 2 egg yolks
  • 2 tablespoons sugar, or more to taste
  • Dash of cinnamon
  • 1 tablespoon melted butter

Instructions:

Combine all ingredients and mix well. Refrigerate until blintzes are ready.

Blintzes:

Ingredients:

  • 3 eggs
  • 1 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons melted butter
  • 3/4 cup sifted flour

Instructions:

Beat eggs with water, salt, and melted butter. Stir in flour. Heat a little oil in a 7- or 8-inch skillet or crêpe pan. Add about 2 tablespoons batter, tilting pan to cover bottom. Make sure batter is thin, and don't use too much oil to grease the pan. Brown blintz on one side only. Flop out of pan onto a clean towel, cooked side up. Cover with plastic and continue to make more blintzes. Do not let blintzes dry out before filling. To fill, place about 1 rounded tablespoon of filling on the cooked surface of a blintz. Fold blintz around filling in an envelope shape and pinch lightly to seal. Fry in butter, and serve hot.
Updated Monday, November 5th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-july-regsub-windowshade600x350