Reviewed: Jul. 10, 2009

these were just awesome, and bogglingly easy. Nummy

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iamontheinternet

Cooking Level: Intermediate

Home Town: Deer Park, Washington, USA

Living In: Renton, Washington, USA

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Reviewed: Jun. 1, 2009

These were really good - but I made some changes to the recipe. Instead of bread, I used rectangular shapes wraps (this way I didn't have to cut of the crust or roll the bread flat. I used low fat cream cheese. Next time I will not ad the milk to the cream cheese mixture which made the mixture too thin. I followed other reviewers advice and didn't dip the blintzes into butter - Instead, I sprayed them with PAM and sprinkled them with sugar and cinnamon. They needed to bake longer than suggested.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Jun. 1, 2009

These were SOOO good! Thanks! It took me a little longer than what was said, but I kept looking back and forth and have two little ones to attend to as well. I think next time I will put some fruit with it. THANKS!

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Sparks

Cooking Level: Intermediate

Home Town: Pueblo, Colorado, USA

Living In: Schweinfurt, Bayern, Germany

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Reviewed: Apr. 16, 2009

Holy Cow! I was really impressed with these. They were so easy to put together. As suggested by others, I did need more butter and cinnamon/sugar mix, and I cooked them for 15 minutes. I also used half the cream cheese, omitted the milk, and added a cup of cottage cheese. I could also see it being great with ricotta. I will absolutely make these again.

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Bette

Cooking Level: Expert

Home Town: Seattle, Washington, USA

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Reviewed: Feb. 19, 2009

My godmother was always asked to bring these to all of our get-togethers. The only difference is that she uses a quarter cup of sugar, 8oz brick of cream cheese and an egg yoke for the filling. Fabulous!

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Shelley

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Reviewed: Oct. 17, 2008

These were great for a couple of reasons - my 2 year old cooking enthusiast was able to help with a few parts of the process, the blinztes themselves received rave reviews - cooked from frozen as recommended- and the ample crusts we had left over made for a nice trip to the duck pond! These will be on my future list of desserts for both kids and adults.

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challahback

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: Dec. 27, 2007

Made these ahead of time for Christmas morning while opening presents. I added cinnamon and sugar to the filling for more sweetness and flavor. Definitely helped, but I was still a little disapointed. I had hoped these would've knocked my socks off, but no such luck. I wont be making these again. Sorry :(

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robin

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Reviewed: Nov. 30, 2007

These are very easy to make and taste so yummy! Everyone devoured these treats. I have had to give out the recipe many times. Thanks!

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FROMMICHIGAN

Cooking Level: Expert

Home Town: Muskegon, Michigan, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 18, 2007

I was told to use 3 loaves of white bread and freeze the sugared blintzes on jelly roll plans and store them in the freezer once frozen in freezer zip bags.Then you can bake as many ias needed. Remember to place them seam side down. I doubled the butter you have listed and tripled the sugar so it covered 3 loaves of white bread. It is great for church coffee hours or brunches!

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WisconsinWinnie

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Reviewed: Oct. 14, 2007

FANTASTIC! I made them for a baby shower I was throwing. I used a "butter top" bread and rolled out each peice with a rolling pin SUPER flat. I didn't cut them down to 1" either but left them whole. I did have to cook them longer then advised (about 20 minutes at 350) Let them rest for about 10 minutes and sprinkle them with powdered sugar and serve with strawberry preserves for dipping or mix the strawberries with the sour cream if you like. They were all gone! Wish I would have made more.

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knowsgoodtaste

Cooking Level: Professional

Home Town: Saint Paul, Minnesota, USA

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Reviewed: Sep. 25, 2007

these are yummy, but reminded me very little of blinzes, which involves crepes. my son was in charge of pounding the bread flat, and i have to say he did a good job. but even then, bread just isn't super flat! i didn't think this was a very messy job at all; in fact, it was quick and easy. i used 8 oz lactose-free cream cheese, with a splash of vanilla. avoided additional sugar, since we have blintes for breaking the yom kippur fast at dinner. we brushed a few tablespoons of butter on them before baking and did not cut them in half (and did have to bake them a little longer than suggested). i thought they were tasty, and fun to eat, and my son loved them. we might make them again for fun, but i think next yom kippur i will go ahead and make traditional blintzes.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Sep. 22, 2007

They turned out great not one left but I used to make these and had kind of forgotten how and I realized after I had made them I add an egg and half a cup of sugar to the filling makes them a little sweeter and better in my mind

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amber w

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Reviewed: Jul. 15, 2007

I think these were pretty easy to make, but I didn't care for the taste...or maybe it was the texture. I might try them some time with something instead of bread.

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Jun. 28, 2007

Loved these, although I didn't care to dip them in the sour cream.

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Mikayla

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Oceanside, California, USA

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Reviewed: Jun. 2, 2007

excellent ! at first my kids were a bit on the leary side... but once they tasted it, there was no turningback! they devoured them ! served it up with fresh fruit... didn't have sour cream and they were delicous... thanks for the recipe. fast and easy for a breakfast treat !

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aidynne

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Reviewed: May 26, 2007

This was so easy! They were just fine without the sour cream. I added a little confectioner's sugar to the cream cheese mixture to sweeten it just slightly. I doubled the vanilla as suggested by others. Instead of rolling the cheese blintzes in butter, I used a pastry brush to apply the butter. I sprinkled the cinnamon-sugar mixture on the tops, so I didn't have problems with the blintzes sticking to the pan.

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always_hungry

Cooking Level: Expert

Home Town: North Charleston, South Carolina, USA

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Reviewed: May 17, 2007

I have never bought white bread before I decided to try this recipe. I made these for a party and everyone loved them, and couldn't believe at they were made with white bread! Definitely follow the advice to cut them before dipping in butter. It's messy but worth it!

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SeattleMamaDrama

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Apr. 15, 2007

These are a family favorite and have been since I was a little girl. The one thing we do differently is cut the bread diagonally before spreading the cream cheese mixture. If you do it this way they're the perfect size when you roll them up.

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nikki5757

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Reviewed: Mar. 21, 2007

OK-these were a good afternoon treat. Don't think for me it would pass for a breakfast- more like a dessert. I too needed more of the sugar mixture so I would suggest doubling that from the start. I also skipped the sour cream. Very delicious. If you are not looking for a tart filling- I would suggest adding alittle conf sugar to the cream cheese mixture. I might try that myself next time. My kids loved making them..very easy for them to help and roll out the bread. They even rolled and dipped. Good kid friendly recipe. THANKS!!

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