Return to Content

Cheese Blintzes

by

Yield: Makes 16.

A crunchy crˆpelike wrapping around a rich. cheese filling somewhat reminiscent of cheesecake. Serve with a generous dollop of sour cream for breakfast, or top with strawberry or blueberry sauce and serve as a dessert. –The Concord, Kiamesha Lake, New York

Ingredients:

  • 3 eggs
  • 1-1/2 cups milk
  • 1 cup flour
  • 3 tablespoons oil
  • Pinch of salt
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • Butter or oil for cooking
  • Cheese Filling (recipe follows)
  • Fine sugar for dusting

Instructions:

In a medium bowl blend the eggs, milk, flour, oil, salt, sugar, and melted butter. Mix well to form a smooth batter. Heat a 6-inch skillet and grease well. Ladle in enough batter to cover the bottom of the pan. Cook until lightly browned and dry; lift out with a spatula and cool. Grease the pan for each additional blintz. Prepare the Cheese Filling. Place 1 tablespoon of the filling on the browned side of the skin. Fold the edges over to form an envelope. Fry in the butter or oil until nicely browned on both sides. Serve hot, sprinkled with fine sugar.

Cheese Filling

Ingredients:

  • 1 cup cream cheese
  • 1/2 cup farmer cheese
  • 1/2 cup bakers cheese
  • 1-1/2 teaspoons flour
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon sugar
  • Orange and lemon zest to taste

Instructions:

Blend all the ingredients until smooth and creamy.

You can substitute dry cottage cheese or pot cheese for farmer cheese; ricotta can replace bakers cheese.
Updated Friday, October 23rd, 2009
Yankee Magazine Advertising

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

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

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