Marylyn's Cheese Blintzes

Marylyn's Cheese Blintzes

9
Marylyn 7

"These blintzes are smooth and creamy and freeze well. May be served with sour cream."
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Ingredients

1 h 35 m servings 321 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 19.7g
  • 6%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 540 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the water, milk, eggs, melted butter, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and flour in the container of a blender, and blend until the mixture forms a smooth batter, about 1 minute. Pour into a bowl, and refrigerate at least 1 hour.
  2. Clean the blender container, then add the cottage cheese, farmers cheese, sour cream, sugar, 1 teaspoon of vanilla extract, and 1 pinch of salt. Pulse the filling mixture a few times to combine, then blend until the filling is smooth, about 2 minutes.
  3. Melt 1 teaspoon of butter in an 8-inch skillet over medium heat until the foam disappears from the skillet. Pour about 2 tablespoons of batter into the heated skillet, and swirl the pan to coat the bottom completely. Cook until the crepe is opaque and set, 1 to 2 minutes, and set aside, uncooked side down, on a plate lined with wax paper. Repeat with the rest of the batter, buttering the pan every few crepes if needed.
  4. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1 1/2 tablespoons of cheese filling about 1 1/2 inches from the top of the crepe. Fold the top edge of the crepe over the filling, and fold the two sides inward to completely enclose the cheese. Roll the crepe over to seal the filling in, making a compact filled roll.
  5. Melt 1 teaspoon of butter, or as needed, in a skillet over medium-low heat. Pan fry the blintzes on both sides until the filling is hot and brown spots appear on the crepe, 1 to 2 minutes per side.

Footnotes

  • Cook's Notes:
  • You can also bake them in a greased pan at 350 degrees F (175 degrees C) for about 30 minutes or until thoroughly browned and heated.
  • These can be frozen and should then be cooked frozen, not thawed.

Reviews

9

Just the filling I was looking for! I was not able to find farmers cheese, but used a neufchatel cheese, which is suppose to be the american equivilent. I used my own crepe recipe that was ver...

these are great the kids loved them

This was a stretch for my level of cooking but I really enjoyed the learning process! I had never made crepes before and it took a little practice to get them to come out right. The trick I fo...

Very easy recipe to follow. I've been using this recipe for a couple of years now. I found that it's best to use very little butter when cooking the crepes. I buttered the pan for the first one...

I made another crepe recipe, but used the filling in this recipe. I added an additional tablespoon sugar and an additional teaspoon vanilla, plus a dash of cinnamon, and it was delicious!! My so...

The blintz filling in this recipe is great! (I used another French crepe recipe I already had.) We had a family breakfast after Christmas, and everyone enjoyed these, with canned blueberry pie f...

A very good blintz recipe. Filling was smooth, creamy, with a touch of sweetness. And the crepe recipe is a good, basic one. Easy even for beginners once you do 1 or 2 of them to get the feel...

Fun to make and tasty.

This recipe for Cheese Blintzes is delightful... I had to modify it a little for our gluten-free diet, but not difficult at all ~ using a gluten-free flour blend. Very tasy! Thank you!