Cheese Blintzes
User Reviews
5
Cheese Blintzes
Description
The recipe begins by blending flour, sugar, salt, milk, egg, and melted butter to form a smooth batter that rests to hydrate. Pancakes are cooked one at a time in a nonstick pan until lightly golden and flexible.
The filling combines ricotta and cream cheese with sugar, an egg yolk for richness, lemon zest, and vanilla extract. Each pancake is filled with a portion of the creamy cheese mixture, then folded by encasing the filling and rolling up to create delicate parcels.
Cheese Blintzes are traditionally served with raspberry sauce, fresh berries, a dusting of powdered sugar, and mint sprigs which add freshness and tartness complementing the rich, tender blintzes. They make a satisfying breakfast or dessert with contrasting textures and flavors.
Ingredients
For the pancakes
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon kosher salt
- 1 1/2 cups milk (I use 1%)
- 4 egg large
- 6 tablespoons butter divided use, plus more for coating the pan, unsalted
For the filling
- 1 1/2 cups ricotta cheese
- 4 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 teaspoon lemon zest
- 1 teaspoon vanilla extract
For serving
- 1 recipe raspberry sauce
- 1 cup fresh berries
- mint sprigs for garnish
- 1 tablespoon powdered sugar
Instructions
For the pancakes
- Pour flour, sugar, salt, milk, eggs, and 3 tablespoons of melted butter into a blender.
- Puree until mixture is smooth, about 30 seconds. Let batter sit at room temperature for 30 minutes before you use it.
- Heat a 10-inch nonstick skillet on medium heat. Lightly coat with additional butter. Add 1/4 cup batter and swirl to completely cover bottom of skillet. Cook until underside of pancake is golden brown, 2-3 minutes.
- Loosen edge of pancake with a spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide pancake out of skillet and repeat with remaining batter.
For the filling
- Place the filling ingredients in a bowl, then stir until well combined.
For assembly
- Lay a pancake out on a flat surface. Place 3 tablespoons of the filling onto the pancake, about 1 inch away from the bottom of the pancake.
- Fold the bottom edge over the filling. Fold both sides in, then gently roll the blintz all the way up. Repeat the process with remaining pancakes and filling.
- Place the blintzes in the freezer for 10-15 minutes or until firm,
- Melt the remaining 3 tablespoons of butter in a skillet. Place the blintzes in the skillet in a single layer and cook for 4 minutes per side or until golden brown. You may need to work in batches.
- Serve the blintzes with raspberry sauce, powdered sugar and berries. Garnish with mint sprigs if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 143mg | 6% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 612IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 135mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
