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Cheese Blintzes

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Serves: 4

Ingredients for the Crepes

1/2 cup flour

2 each eggs

1/4 cup orange juice

Pinch salt

1/4 teaspoon cinnamon

1/2 teaspoon sugar

Butter or pan spray

Ingredients for the Filling

2 cups cottage cheese, non-fat [see note]

4 tablespoons cream cheese

2 tablespoons honey

1 teaspoon vanilla extract

To finish the blintzes

Butter [for sautéing the finished blintzes]

Whipped cream or sour cream [see note]

Fresh fruit and/or berries

Powdered sugar

Preparation

01PREPARE THE CREPES
Beat together the flour and the eggs until you have a smooth batter. It will be very thick. Add the orange juice and continue to beat until the batter is smooth and has the consistency of half & half. Add more orange juice if the batter is still too thick. When you have the right consistency, add the salt, cinnamon, and sugar. Mix well to combine and set the batter aside.
02Heat a 6-inch non-stick pan over high heat until it is hot. You will know when it is hot enough when a drop of water placed on the surface of the pan jumps and evaporates quickly. Spray lightly with pan spray or brush the surface lightly with butter. Do not add too much of either pan spray or butter. You just want to seal the surface not fry the crepe. Gently wipe off any excess with a paper towel.
03Hold the pan off the heat and pour 2 -3 tablespoons of the batter into the center of the pan. Begin to swirl the pan so that the batter spreads out to the edges of the pan. If the crepe begins to set and has not covered the bottom of the pan completely, use the back of the spoon to spread the batter out to the edges. You should have a very thin, very flat, pancake shape. Place the pan back over the heat and cook for 30 seconds or until the bottom is set. You should be able to easily flip the crepe over using a spatula. Cook on the other side for 30 seconds more to set the batter. Transfer the finished crepe to a plate. Continue making the crepes until you have finished the batter.
04Make the Filling
Using a food processor, immersion blender of mixer whip together the cottage cheese, cream cheese, honey, and vanilla extract until it is light and fluffy. Check for desired sweetness adjusting flavoring if desired. Refrigerate until ready to use.
05Assemble the Blintzes
Place the finished crepe on a plate with the lightest side up. Spoon 1/4 cup of the filling into the center of the crepe. Fold the two ends in and over the filling. Starting at the bottom roll the crepe over the ends that have been folded in. The finished blintz will have a burrito shape with both side securely tucked in. Continue filling all of the crepes with the cottage cheese mixture. The blintzes may be sautéed immediately or refrigerated until ready to use.
06To finish the Blintzes
Melt the butter in a large sauté pan over low heat until it gets foamy. Carefully place the filled blintzes seam side down into the melted butter. Cook the blintzes 2-3 minutes over low heat until they are golden brown on one side. Carefully flip the blintzes over and continue to cook until they are golden brown on the other side. Note: the cooked blintzes will be somewhat flat [rather than round like a burrito]. This is exactly as it should look. Because they are flat and you are using a small amount of butter, the blintz will remain lightly colored on the sides with the top and bottom being a rich, golden brown.
07Transfer to a plate. Garnish with a dollop of sour cream or whipped cream and some fresh fruit or berries. Dust lightly with powdered sugar and serve.
NOTE: Making crepes is very easy if you keep the following in mind:
  • Keep your crepe batter very thin so that a small amount will flow when you pour it. Unlike pancake batter thin is good. The batter should pour like half and half.
  • You need very little batter to make each crepe. Less better means thinner crepes which means lighter and taster blintzes. Two – three tablespoons batter for each crepe is perfect.
  • Make sure that the pan is hot. A hot pan will seal the surface so the batter will not stick and the butter is just a bit of insurance. No special pan needed. A 6-inch nonstick pan is perfect and just the right side for a crepe.
  • Pan should be very lightly buttered or use a pan spray. You do not need much. The batter is not frying in butter. So if you see any butter after it has melted you have too much. Just give it a wipe with a paper towel and you are good to go.
  • You should not need to add any additional butter or pan spray to the pan after you have made the first one. But, if you see that the crepes are sticking it may be because your pan is not hot enough.
  • Add the batter and swirl the pan off the heat as you pour in the batter so that it covers the bottom of the pan. If it seems to set before you get a pancake shape simply spread out the batter with the back of your spoon.
  • Crepes set in less than a minute. Do not allow them to become brown. Transfer the cooked crepe to a plate and you are ready to make the next one.
  • The finished crepe will be very thin, and slightly rubbery [this is a good thing] and very light. No worries. They will be golden when you are through.
  • You can make these crepes way of time. Refrigerate or freeze with a piece of wax paper between each one and wrapped tightly in saran or foil until ready to use

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