Cheese Blintzes

Submitted by chia2160

"perfect for brunches, serve with your selection of fresh berries or your compote of choice.recipe #84210 works well in autumn."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 6

ingredients

• Crepe Batter

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1⁄4 teaspoon salt
• 1 large egg
• 1 cup milk
• 2 tablespoons unsalted butter, melted (divided)
• 1⁄4 teaspoon vanilla extract

• Cheese Filling

• 2 cups cottage cheese
• 1 (3 ounce) package cream cheese
• 2 tablespoons sugar
• 1 large egg
• 1⁄2 teaspoon vanilla extract

directions

1. Crêpe Batter:

2. Sift the flour, sugar and salt into a bowl and set aside. Combine the egg, milk, butter and vanilla extract in another bowl and stir until smooth. Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter. Let the batter rest for 30 minutes in the refrigerator. (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours.).
3. Heat a crêpe pan or small skillet over medium heat. Brush the pan with melted butter. Pour a scant 1/4 cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom. Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes. Use a thin metal or heatproof rubber spatula to loosen the crêpe and turn it over. Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more. Stack the crêpes between layers of parchment or waxed paper as you cook.

4. Cheese Filling:

5. Purée the cottage cheese and cream cheese in a blender until very smooth. Transfer to a bowl and stir in the sugar, egg and vanilla extract by hand. Keep refrigerated until you are ready to finish the crêpes.
6. Preheat the oven to 400 degrees F. Lightly brush a medium baking dish with melted butter.
7. Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe. Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up. Place the crêpes seam side down in the prepared baking dish. Drizzle with melted butter and bake until very hot, 8 to 10 minutes.
8. Serve immediately, 2 crêpes per serving, with fruit or compote.

Reviews

[chefglen5]

Delicious!

 

[Dans La Lune]

FOR THE CHEESE FILLING ONLY: My oh my... what a disaster! I don't know if the recipe stating to put the cottage cheese and cream cheese in a blender actually meant a BLENDER or in a mixer. I put mine in the blender as directed for a few minutes until smooth, and was left with what looked like soup. I mixed in the sugar, egg, and vanilla by hand and still had a purely LIQUID filling which I knew would not even come close to working in a rolled up crepe. As a desperate attempt to salvage it, I added half a container of ricotta and the rest of the bar of cream cheese to make it thicker. This did make it slightly thicker but not what I was expecting. So disappointed as I was making this just 2 hours before a Polish dinner party that I was supposed to bring it to. Don't know what went wrong... :(

 

[LightEra]

I have my own crepe recipe, so I used only the filling recipe here... but what a hit. I've gotten more requests for this recipe and more requests from my family for another batch than I have for anything else I've made them. I'm do wish I didn't have to go through the extra step of baking them. In the end, it's not that big of a deal and I'll experiment to see if it's really necessary or if I can perhaps get the filling to solidify enough if I just add it to the pan with the finished crepe and fold. Phenomenal with cherry jam on top.

 

[SweetsLady]

This was really yummy! I only did half of the cheese filling and used 2 oz of cream cheese plus an egg yolk and that was plenty for the crepes. I used low fat ricotta and cream cheese to cut down on fat Then topped with strawberries. Thanks for the great breakfast, chia!

 

[bluemoon downunder]

These were so delicious and so easy to make. I especially loved it that the crepe batter and cheese filling could both be prepared ahead. It made having them ready for when we needed them such a breeze. I reduced the sugar to just 1 teaspoon of brown sugar in both the crepe and the filling as the quantity specified would probably have been too sweet for us and that amount was just right for our tastes. Otherwise I made these exactly to the recipe. Both the crepe and the filling had a lovely flavour and texture. We enjoyed these immensely with fresh raspberries and a generous dollop of Greek yoghurt. Thank you for sharing this wonderful recipe, chia. It was decades since I'd made blintzes but now that I've found your recipe, I'll be making them again, and experimenting with variations on the filling, sweet and savoury. I’m thinking making more of the crepes and adding the berries in with the cheese filling, and for savoury blintzes adding salmon, garlic and dill and, of course, omitting the vanilla!