Cheese Blintzes

Name: Cheese Blintzes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Ingredients: 4 large eggs; 1 cup flour; 1/3 cup sugar; 3/4 cup milk; 1/4 cup water; 1 teaspoon vanilla; Pinch salt; Nonstick cooking oil spray; Vegetable oil with a high smoke point for frying (grapeseed or peanut oil works best); 1 cup lowfat ricotta cheese; 8 ounces cream cheese; 1/4 cup sugar; 1 large egg yolk; 2 teaspoons fresh lemon juice; 1 teaspoon vanilla; Pinch salt

User Reviews

4.7

204 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
8 servings
Calories
358 kcal
Course
Side Dish
Cuisine
Middle Eastern

Cheese Blintzes

Iris Warren

Report

Recipe for cheese blintzes stuffed with ricotta and cream cheese. Includes step-by-step photos. Jewish, kosher, dairy, deli foods.

Share:

I Made This!

153 people made this

Print

42 people printed this

Save this

122 people saved this

Ingredients

Servings

Blintz Ingredients

4 large eggs
1 cup flour
1/3 cup sugar
3/4 cup milk
1/4 cup water
1 teaspoon vanilla
Pinch salt
Nonstick cooking oil spray
Vegetable oil with a high smoke point for frying (grapeseed or peanut oil works best)

Filling Ingredients

1 cup lowfat ricotta cheese (you can use farmer's cheese if you prefer, which Is drier and thicker)
8 ounces cream cheese (1 package)
1/4 cup sugar
1 large egg yolk
2 teaspoons fresh lemon juice
1 teaspoon vanilla
Pinch salt

Add to Shopping List

Instructions

The night before: Place the ricotta cheese from the filling ingredients into a strainer lined with cheesecloth placed on top of a bowl. Let the ricotta drain overnight in the refrigerator to remove excess liquid. Note-- this step is optional, it will help the filling to thicken so it won't be quite so soft and goopy in the center. Blend all of the blintz ingredients together using a food processor, blender, immersion blender or electric hand mixer. Consistency of the batter should be smooth (no lumps). Alternatively, you can use a fork to mix all ingredients together until the batter is smooth. Make sure you get rid of all the lumps.
Warm up a nonstick skillet on medium heat until hot. The skillet is ready when a drop of water sizzles on the surface of the pan. If the water pops or jumps out of the pan, the skillet it too hot—let it cool slightly before starting. If the water sizzles, it’s at the perfect temperature. Grease the entire surface of the hot pan generously with nonstick cooking oil spray (keep the oil spray away from gas stovetop flame).Pour the blintz batter by 1/3 cupfuls into the pan, then tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.
Let each blintz cook for 60-75 seconds until the edges of the blintz brown and the bottom of the blintz is lightly golden. You can tell it's ready by touching the center of the pancake's surface-- it should be dry and slightly tacky to the touch. Do not flip the blintz to cook the other side. Use a spatula to take the blintz out of the pan and place it on a plate.
Keep the blintzes separated by pieces of parchment paper, wax paper, or paper towels. This will help keep them from sticking together.When all of the blintzes are cooked, create your filling. Put all of the filling ingredients into a mixing bowl, then use a fork to mix them well. Filling should be well blended but slightly lumpy.
Now you’re going to stuff and wrap up your blintzes! Put 3 tbsp of filling on the lower part of the blintz, about an inch from the edge.
Fold the lower edge of the blintz up over the filling.
Fold the sides of the blintz inward, as though you’re folding an envelope.
Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.
When the blintzes are stuffed and rolled, you are ready to fry them. Pour ¼ cup of vegetable oil into the skillet and heat over medium until hot. Do not let the oil turn brown or start smoking—if this happens, discard the oil and try again. Cook the blintzes in batches of 3--this will give you space to turn them easily in the pan. Carefully place the stuffed blintzes flap-side down into the hot oil. The blintzes should fry for 1 ½ to 2 minutes until they’re brown and crispy.
Turn the blintzes carefully using a spatula and/or tongs, then fry for an additional 1 ½ - 2 minutes. Blintzes should be evenly browned on both sides.
Serve blintzes warm. They can be served as-is or topped with fruit topping, sour cream, applesauce, whipped cream or maple syrup.

Notes

You will also need: Standard 10" nonstick skillet
Serving size: 1 blintz

Nutrition Information

Show Details

Calories 358kcal (18%) Carbohydrates 30g (10%) Protein 11g (22%) Fat 21g (32%) Saturated Fat 8g (40%) Cholesterol 159mg (53%) Sodium 176mg (7%) Potassium 158mg (5%) Sugar 17g (34%) Vitamin A 700IU (14%) Vitamin C 0.5mg (1%) Calcium 156mg (16%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 358 kcal

% Daily Value*

Calories	358kcal	18%
Carbohydrates	30g	10%
Protein	11g	22%
Fat	21g	32%
Saturated Fat	8g	40%
Cholesterol	159mg	53%
Sodium	176mg	7%
Potassium	158mg	3%
Sugar	17g	34%
Vitamin A	700IU	14%
Vitamin C	0.5mg	1%
Calcium	156mg	16%
Iron	1.5mg	8%