The Best Cheese Blintz Recipe - Health Official Tips

Cheese blintzes are the perfect way to break your Yom Kippur fast, celebrate Shavuot or just enjoy an old-world comfort food.

PREP TIME: 30

COOK TIME: 45

COURSE: Breakfast

SERVINGS:

CALORIES:396 kcal

INGREDIENTS

Crepes

4 eggs
2 cups water
¼ cup milk
2 tablespoons butter melted
1 ¾ cups all purpose flour

Filling

2 cups cottage cheese
8 ounces farmer cheese
6 ounces cream cheese
6 tablespoons sugar
1 egg
1½ teaspoons vanilla

For Pan Frying

2 tablespoons butter

INSTRUCTIONS

Crepe Batter

Place eggs, water and milk in blender and mix until combined.
Then add slightly cooled melted butter and flour and blend until smooth.
Refrigerate the crepe mixture for 1 -2 hours or even overnight.

Blintz Filling

Add the cheeses, sugar, egg and vanilla to the bowl of a food processor and blend well. (You can also do this by hand – Aunt Sharon always does, Gregory used the processor.)
This can also be prepared ahead of time and refrigerated for a few hours or overnight.

Make Crepes

Use an 8-inch non-stick frying pan (or crepe pan if you have one). Heat skillet over medium heat until a drop of water bounces off the surface. (For extra insurance, you can also brush with a bit of melted butter.)

Add a scant ¼ cup of batter to pan when it is ready. Quickly swirl it around to cover the bottom of the pan and let it cook until the edges begin to curl and brown. Do not flip the crepe.
Place crepes browned side up on a towel (place a piece of wax paper or parchment in between each just to be 100% sure they don’t stick together) and cover lightly. Repeat with remaining batter – be sure to keep cooked ones covered as you make the balance of the crepes. When you are confident in your crepe-making, see notes below for Aunt Sharon’s tips on speeding up the process.

Fill and Fold Blintzes

To fill and fold each blintz, place 1 heaping tablespoon of filling down the center of the crepe. Tuck two sides toward the center. Then fold the two remaining sides like an envelope. Place seam side down on a parchment-lined tray or platter. Repeat with remaining crepes and filling.
Now you can either cook them, refrigerate them covered, or freeze them for later use.

Cook Blintzes

Heat two tablespoons of butter in a large skillet over medium heat or until butter is bubbly. Place blintzes seam side down in pan – do not crowd. Heat until browned on both sides. Serve immediately.

NOTES

If you are new to making blintzes, it is probably wise to make all of your crepes first, then fill and fold and either fry or freeze.
Pro-tip: Once you become confident in your blintz-making, you can fill and fold your blintzes while your crepes cook. This makes life easier, as you don’t have to layer the crepes with the wax paper. Make crepe. Turn cooked crepe onto clean dish cloth, cooked side up. Pour batter into pan and cook next crepe. While it cooks, fill and fold blintz. Repeat.
You can do all of this by yourself, for sure, but a helping hand is nice too!
It’s ok to play with the filling cheese choice – the idea is to end up with something slightly sweet and not overpoweringly flavorful and somewhat melty.
To freeze the blintzes, put blintzes on a cookie sheet lined with wax paper or parchment. Freeze one sheet at a time, and then you can layer frozen blintzes in a freezer container.

NUTRITION

Serving: 3blintzesCalories: 396kcalCarbohydrates: 33gProtein: 18gFat: 21gSaturated Fat: 11gCholesterol: 160mgSodium: 483mgPotassium: 165mgFiber: 1gSugar: 12gVitamin A: 700IUCalcium: 98mgIron: 2mg

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