Marylyn's Cheese Blintzes

4.5
(13)

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

3
3
3
Prep Time:
10 mins
Cook Time:
25 mins
Additional Time:
1 hrs
Total Time:
1 hrs 35 mins
Servings:
10
Yield:
20 blintzes

Ingredients

  • 1 cup water

  • ¾ cup milk

  • 3 eggs

  • 5 tablespoons melted butter

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

  • 1 ½ cups all-purpose flour

  • 1 (16 ounce) package cottage cheese

  • 1 (8 ounce) package farmers cheese

  • ¼ cup sour cream

  • 2 tablespoons white sugar

  • 1 teaspoon vanilla extract

  • 1 pinch salt

  • 2 tablespoons butter, or as needed

Directions

  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.

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.

Nutrition Facts (per serving)

321 Calories
20g Fat
20g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 321
% Daily Value *
Total Fat 20g 25%
Saturated Fat 13g 64%
Cholesterol 108mg 36%
Sodium 540mg 23%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 15g
Vitamin C 0mg 1%
Calcium 229mg 18%
Iron 1mg 7%
Potassium 138mg 3%

* 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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