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Cream cheese blintzes recipe

Cream cheese blintzes recipe


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These cream cheese blintzes are a wonderful party nibble or canape. Utilising white bread, they're also easy to make! They can be frozen in an airtight container before baking - then all you'll have to do is pop them in the oven straight from the freezer!

151 people made this

IngredientsServes: 10

  • 1 (500g) loaf white bread
  • 4 tablespoons caster sugar
  • 2 teaspoons ground cinnamon
  • 2 (200g) tubs cream cheese, softened
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 125g butter, melted

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. Preheat oven to 180 C / Gas mark 4. Grease a baking tray or line with parchment.
  2. Trim crusts from bread and roll the slices flat.
  3. In a small bowl combine sugar and cinnamon to make a mixture.
  4. In a large mixing bowl, mix softened soft cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 3cm pieces. Arrange the blintzes on the prepared tray.
  5. Bake for 10 minutes.

What is a blintz?

Blintz is a Yiddish word used to describe a thin crêpe-like pancake. This is a cheat's blintz recipe, as white bread is used instead of making pancakes from scratch. Blintzes are commonly served rolled into tubes, filled with a variety of sweet and savoury fillings.

Tip:

You could make a savoury blintz by omitting the sugar, cinnamon and vanilla from this recipe, and instead adding chopped fresh herbs - such as chives, oregano, basil, thyme - to the cream cheese mixture.

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Reviews & ratingsAverage global rating:(144)

Reviews in English (110)

Loverly sweet buffet dish, needs to be eaten quickly as goes soggy.-16 Sep 2010

by Becky Gardner

YUM! Just a few things though...1.) If you are going to cut them up, do it BEFORE you dip them into the melted butter. It makes for a LOT less mess. Personally, I think they are prettier left whole (especially if you are planning on serving them to guests) 2.) I had extras of almost every ingredient except the cinnamon/sugar. My suggestion would be: double the cinnamon, TRIPLE the sugar, and cut all of the rest of the ingredients in half (unless you want to make a TON!). 3.) When you roll the bread slices flat, make sure it is very smashed. Otherwise the butter soaks into the bread too much and makes it really soggy. And last... 4.) Bake them longer than it calls for (about 15 minutes).I had never had these before, but this recipe is a keeper. I think it would be great to serve at a brunch.-16 Oct 2005

by Tiffany

I was tickled to see this recipe - my great-Aunt Erma (who always called them "blini") taught me to make these years ago. We don't serve them with the sour cream, but they are always a hit. A quick tip - the cinnamon-sugar can get a bit lumpy and tacky from the melted butter after a while. so start out with only half the butter and cinnamon-sugar in small bowls. When you are halfway done dipping the blini, toss the old tacky stuff and start dipping the other half with fresh melted butter and cinnamon-sugar.-06 Apr 2005


Filling

This recipe for Keto cream cheese blintzes is adapted from a basic cream cheese pancake recipe. The ratios are adjusted slightly and there is no flour or baking powder. I”ve seen the recipe floating around forever and the first time I made it I thought, this pancake is too flat to be a pancake. This is a Keto crepe! They are very delicate and can be hard to flip. I’ll give you my tips ahead.

I like to mix this batter in my blender. It’s quick and easy and my blender has a spout that’s perfect for pouring the batter right into my pan. Add all ingredients into your blender and mix well. I start low and increase the speed until my mixture is smooth and there aren’t any cream cheese chunks floating around. Heat a non-stick pan to medium/ medium-low. Butter your pan, I simply run the edge of a stick of butter over the surface, and pour enough batter in to coat the bottom thinly. I have an amazing nonstick pan that literally nothing will stick to, but the issue that a lot of people run into is how delicate these pancakes are making them difficult to flip without ripping. When the bottom is set I run a thin spatula under the edges to make sure the crepe is cooked and is moving freely in the pan. Now, grab a second heat proof spatula. This is my method and it takes two hands. I slide one spatula under the crepe and lift slightly and then slide the second spatula underneath. If I can get the second spatula under the crepe farther than the first one I will lift slightly and move the first spatula further under the crepe. When I have both spatulas under the crepe I lift both spatulas at the same time and flip. I know this sounds daunting and like a lot of work, but when you figure out how to flip them without breaking them you will be rewarded greatly! Once the crepes are done, remove them from your pan using the same method and stack them on a plate. Once they are cooled they will sturdier and easier to work with. Because they have no flour in them, they don’t have the same scaffold as a traditional crepe. They will always be more delicate and more prone to tearing than a traditional flour based crepe but definitely easier to handle once cooled.

While your crepes are cooking, whip the filling together in a bowl with a hand mixer. You can use a stand mixer or even a food processor to whip all of the ingredients together. By the time the last crepe was done, the first few were cool enough to fill. This recipe will make 8 large blintzes. I took a large spoon and spread 2-3 tbs. of filling in the center of the first crepe. I folded one side over the filled center and then the adjacent side over the center. I then rolled them up like a burrito. You don’t need to fold these at all to enjoy. You can simply add the filling to the center and then roll them up! This is your food :) You can do whatever you’d like with it!

A note about nutrition information. I will calculate and include nutrition information for my recipes from now on but with a huge caution. I am calculating the macros using my ingredients. I use Philly brand “5 simple ingredients” cream cheese. It has .7 grams of carbohydrate per oz. I have seen some brands of cream cheese that have 3 times that amount. That may not seem like a lot, but if you are trying to keep your carbohydrates under 20 net grams a day, a 3 carb difference can really throw you off. So I will include the macros but I always encourage everyone to calculate their own. :)

Recipe makes 8 servings. Each serving is 297 cals, 2.3 g. carbs, 25 grams fat, 11 g. protein.


Cream cheese blintzes recipe - Recipes

So, I've been meaning to put the blintz recipe up since February. So much food, so little time! Please, please don't be alarmed at the photos. making hundreds requires dozens of eggs, pounds of cream cheese and a dedicated Frenchman to make the crepes. I know of no other way to make homemade blintzes than to make crepes, make filling, fill, roll and fry. It is a lot of steps but worth the effort. And, please don't write me about blintz loaf we aren't going there!

Rachel Ray just popped into my brain. She makes 18 million a year as a brand. She gets a round of applause for marrying ketchup and mayonnaise to create French dressing. Not sure what I did in my previous life. Put, hey. I'm paying it forward on the dharma. If it is fussy and time consuming, I'm all over it!

Kosher Status: Dairy
Number of servings: about 24 blintzes, 12 servings
Main Ingredient(s): Eggs , Cheese - Cream, Cheese - Cottage
Preparation Time: 01:00
Cooking Time: 00:30
Skill Level: 3 (1 Easy - 5 Hard)
Estimated POINT value:


Ingredients:


Cheese Blintzes

Ingredients

For the Wrappers

  • 4 tbsp unsalted butter melted and cooled slightly
  • 1 cup milk
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 pinch of Kosher salt

For the Filling

  • 2 cups farmer’s cheese, quark, a thicker cottage cheese or ricotta
  • 6 tbsp sour cream, mascarpone, creme fraiche or softened cream cheese
  • 2 tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • Few gratings of fresh lemon zest if desired
  • 2 large egg yolks or 1 large egg

Instructions

Make the Wrappers

Make the Filling

Serve the Blintz

Recipe Notes

  • Serve plain, or with fruit, such as berries. I made a quick berry coulis, by cooking raspberries in a mixture of sugar and water, which created a syrup. The sweet and tart combination makes for a taste bud explosion!
  • These freeze very well, so you can make a batch and easily heat them up when desired.

…The Backstory continues: Slavic in origin, the blintz has many names. Russians call this a blini, while Czechs, Bosnians and Serbs label the dish as Palačinki, but our name of the blintz derives from – you guessed it – Yiddish. While my favorite type of blintz is the classic rich cheese-filled one, there are also savory alternatives, such as chicken or salmon and mushroom blintzes, and even a cheese and spinach option. For this recipe, however, I learnt to cook the time-honored recipe of the cheese blintz.

Making this dish was easier than expected – the crêpes and filling are so simple. The hardest part is cooking your rolled blintz and ensuring it keeps its shape, but after a few goes, you should get the hang of it. Blintzes are fantastic for Shavuot, when dairy-based foods are favored, or on Hanukkah. Traditionally, blintzes are cooked in oil, which is symbolic of Hanukkah customs.

Do be warned that once you make these, it’ll be hard to stop eating them!


Recipe Summary

  • 1 cup fat-free cottage cheese
  • 4 ounces tub-style light cream cheese (about 1/2 cup)
  • ¼ cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 ½ cups skim milk
  • 1 ½ tablespoons vegetable oil
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • 3 large eggs
  • Cooking spray
  • 2 cups blueberries or other fresh berries
  • 2 teaspoons powdered sugar

Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl once. Add cream cheese, sugar, and 1 teaspoon vanilla process until smooth. Pour mixture into a bowl cover and chill.

Place flour in a medium bowl. Combine milk, oil, 1 1/2 teaspoons vanilla, salt, and eggs, and add to flour, stirring with a whisk until almost smooth. Cover and chill 2 hours.

Place a 10-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove skillet from heat. Pour 3 tablespoons batter into pan quickly tilt pan in all directions so batter covers skillet with a thin film. Cook about 1 minute.

Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over cook 30 seconds on other side.

Place crepe on a towel cool. Repeat procedure with remaining batter. Stack crepes between single sheets of wax paper or paper towels to prevent sticking.

Spoon 3 tablespoons cottage cheese mixture in center of each crepe fold sides and ends of crepe over filling to form a rectangle. Place filled crepes, seam sides down, on a baking sheet lined with plastic wrap. (Blintzes may be covered and chilled at this point).

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Place 4 blintzes, seam sides down, in skillet cook 2 minutes or until lightly browned. Turn blintzes over cook for 2 minutes. Repeat procedure with remaining blintzes. Serve warm with blueberries, and sprinkle with powdered sugar.


Recipe Collection

Related: appetizers, bread & savory pastries, breakfast & brunch, Chanukah, desserts & sweets, Europe, kid-friendly, Shabbat, Shavuot, vegetarian

Prep time: 15–20 minutes

Cook time: 20–30 minutes

Yield: 16 blintzes

User Rating:

Related Story:

JEFFREY: I was only privy to homemade blintzes once in a blue moon when Grandma Ruth decided to make them. Hers were never too sweet, and they revealed their contents on the sides since she delicately sliced off the edges of each blintz, leaving the scraps for the children as a special treat. I feel every parent has to make at least one dish with ends to slice off for kids. It’s not fair to make them wait until everything is finished. Blintz ends are a pretty solid way to go. If necessary, you can make the blintzes in advance and store in the refrigerator or freezer until later. Just be sure to bring them up to room temperature before reheating so the insides don’t remain cold. Note that the yield in this recipe is based on an 8-inch-diameter frying pan. If you have a different size pan, the yield will differ. The crepe recipe is adapted from Mitchell Davis’s The Mensch Chef and works well with both our sweet cheese filling and savory mushroom-potato filling.


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Fannie [Bailey] and Lisa [Collis Cohen] prepared these blintzes for me when I visited Atlanta. We ate them with homemade challah (just prepared by Lisa for Sabbath that evening), jam, sour cream, fresh fruit, and coffee. Clad in aprons, the three of us shared stories about food, family and home. Serve hot with sour cream and/or jam.

Note: Recipes in Marcie Cohen Ferris’s book Matzoh Ball Gumbo were compiled from a diverse mix of Jewish Southerners who have blended religion and region through home cooking.

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Our Favorite Cheese Blintzes Recipes Plus Variations

Cheese blintzes are a quintessential Jewish food especially celebrated on the dairy holiday of Shavuot. Sure you can buy a package of frozen blintzes and even use them to make a classic but simple਋lintze Souffle, but don&apost you want to show off this year and make your own? It is easier than you think if you give it a shot and 100% worth it.

Once you master blintzes you can go ahead and make crepes too, truthfully they are basically the same thing, but you can learn the difference here.  Either way, you can make them sweet with fruit or cheese or go savory with vegetables or even meat. 

If you&aposre looking for cheesecake recipes for Shavuot check these out. 

A traditional blintz is a thin crepe-like pancake filled with cottage cheese and that is where will begin, but whoever said we have to stick to tradition?

Blintzes are so versatile, once you get the crepe right you can really fill it with anything you can dream up.   Consider different fruits, different types of cheeses you can even try vegetables or fish for a more savory twist.  Then don&apost forget the topping!! ਌heese blintzes are wonderful with a fruity sauce, but chocolate works too if you are in the mood. ਌heck it out below, mix and match between the recipes or make your own, we are up for anything.

Start with the perfect crepe batter.  You might be able to buy these somewhere, but it is cheaper and tastier to make your own.  Learn to become a Blintz Queen right here with step-by-step blintz instructions from batter to blintz.

Blintz Soufflé਌ouples a classic Jewish food (the blintz) with a classic French dessert (the soufflé). Every cook has a different version of this dish, but they all contain the basics of butter, cream, sugar and eggs. This recipe also includes orange juice and sour cream and is sprinkled with cinnamon sugar.  It also starts with ready made blintzes, the other kind of਋lintze souffle is more of a cake with a batter, but the same flavor of a cheese blintz. 

If you have a pretty baking dish make sure to use it for this one. It is best served right out of the dish at the table.


Classic Cheese Blintzes

These generously filled, buttery blintzes were voted best among those variations made by five Washington area chefs who competed in the Tzedek DC cookoff, held at the University of the District of Columbia in 2018.

There is an assembly-line aspect to making them at home, so another pair of hands will hasten the process, or you can make the thin pancakes, which takes about 35 minutes, and once they have cooled, wrap the stack in plastic wrap and refrigerate for up to 1 day in advance. The filling comes together easily. In testing, we added the extra step of straining the batter to ensure it's lump-free.

Serve warm, as is or topped with fruit, sour cream, applesauce, slightly sweetened whipped cream or maple syrup.

Make Ahead: The assembled (uncooked) blintzes can be frozen for up to 1 month defrost overnight in the refrigerator. Leftover ghee can be strained and reused.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings makes 18 blintzes

Ingredients
Directions

For the pancakes: Whisk together the flour and salt in a mixing bowl. Whisk the eggs and water in a large (4-cup) liquid measuring cup, until thoroughly blended. Pour into the mixing bowl, whisking long enough to form a fairly smooth batter. Pour the batter through a fine-mesh strainer back into your large liquid measuring cup, discarding the solids.

Use cooking oil spray to grease an 8-inch nonstick skillet over medium heat the pan will be ready when a drop of water sizzles on the surface. If the water pops or jumps out of the pan, the skillet it too hot, so let it cool slightly before starting.

For each blintz, add a 3-tablespoon pour of the batter to the skillet, then quickly swirl the pan so the batter coats the bottom evenly, creating a thin, crepelike pancake. (The batter needs to be added all at once, otherwise it will cook before you've had a chance to swirl it. An easy way to do this is to fill a 1/4-cup measure three-quarters full. It may take you a few tries to get the hang of it just be patient.

Cook for 60 to 75 seconds, until the bottom is lightly golden. You can tell the pancake is ready by touching the center, which should be completely dry, with a thin, even drier-looking edge. Do not flip the pancake to cook the other side, and do not let the edges crack or get too brown. Use a spatula to transfer the pancake to a plate, where you will be stacking subsequent ones with pieces of parchment paper or wax paper in between, to keep them from sticking together.

Use all the batter, and you should end up with a total of 18 pancakes. Let them cool while you make the filling.

For the filling: Clean the mixing bowl, then combine the farmer cheese, egg yolks, sugar, vanilla extract and lemon zest in it, using a fork to blend them well.

To fill each blintz, place the cooled pancakes on your clean work surface, with their lightly golden sides face-down. Place about 2 tablespoons of the filling in the lower third of one pancake, about an inch from the edge that is closest to you. Fold up the edge tight to the filling, then roll forward once. Fold in one side toward the center then the other, and keep folding to create a rectangular packet, turning it so the seam side is down. Repeat to form 18 blintzes.

(At this point, they can be wrapped in plastic wrap, then sealed inside a zip-top bag and frozen for up to 1 month.)

When you are ready to cook the blintzes, heat the cup of ghee or clarified butter just until shimmering in a large nonstick skillet (12 inches) over medium heat. Add the blintzes in batches of 4 or 5 at a time, seam sides down this will give you space to turn them easily in the pan. Cook for 1 1/2 to 2 minutes, until the bottom of each blintz is golden brown and crisped. Use a thin spatula or tongs to gently turn them over and cook for 1 1/2 to 2 minutes on the second sides, so they are evenly browned.

NOTE: To make a cup of clarified butter, place 3 sticks (24 tablespoons) of butter in a saucepan over low heat. Cook without stirring until it has liquefied, then begin skimming (and discarding) the foam off the top, until the butter is clear enough to see through to the milky solids at the bottom of the pot. Strain through cheesecloth into a clean container, stopping just short of those milky solids.

Recipe Source

Adapted from Ed Scarpone, a chef and culinary director for the Schlow Restaurant Group.


Blintz Souffle

I never met a souffle that I didn&apost like, and they like me, too. They tend to settle contentedly on my hips. Blintzes are classic in the Jewish cooking world and every chef has his or her own version of this souffle. You really can&apost go wrong with all that butter, cream, sugar and eggs.

This one is super simple using store-bought blintzes, but you are more than welcome to make your own with my favorite Blintze Recipe. 

Ingredients

  • 10-12 frozen cheese blintzes, defrosted just enough to separate
  • 1 cup sour cream
  • ¼ cup sugar
  • ¼ cup orange juice
  • 4 eggs, beaten
  • 2 tablespoons butter, melted
  • 2 teaspoons pure vanilla extract
  • ⅛ teaspoon salt
  • 1 tablespoon cinnamon sugar

Preparation

  1. Preheat oven to 350℉.
  2. Place blintzes in a 9 x 13-inch pan.
  3. In a medium bowl, mix together sour cream, sugar, orange juice, eggs, butter, vanilla and salt. Pour mixture over blintzes.
  4. Sprinkle with cinnamon sugar.
  5. Bake, uncovered, at 350℉ for 45 minutes, until puffed and golden. Serve with sour cream on the side, if desired.

If you have an attractive baking dish, use it. This is a souffle best served right out of the dish at the table.

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