Cheese Blintzes

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This recipe will make 12 8" crepes. I usually double this recipe and freeze the blintzes.


Cheese Blintzes

Ingredients

For 4 Person(s)

Crepe

  • 3 large Eggs
  • 1 cup(s) All-Purpose Flour
  • 1 cup(s) Milk
  • 1/4 cup(s) Water, cold
  • 2 Tbsp(s) Olive Oil
  • 1 Tbsp(s) Sugar
  • 1/2 tsp(s) Salt
  • 1/2 tsp(s) Vanilla Extract
  • 2 Tbsp(s) Cognac

Filling

  • 1 cup(s) Cottage Cheese
  • 1/2 cup(s) Cream Cheese
  • 1/4 cup(s) Powdered Sugar
  • 1/2 tsp(s) Vanilla Extract

Sauce

  • 1 pinch(es) Fresh Berries, Red Raspberry, Blueberry, Blackberry, Strawberry
  • 2 Tbsp(s) Sugar
  • 2 Tbsp(s) Water

Cheese Blintzes Directions

  1. Combine all crepe ingredents in a blender an blend well. Allow the batter to set 30 minutes.
  2. Combine all the filling ingredents and refridgerate.
  3. Brush 2 pans with a 8" bottom with butter and heat on medium heat (5 of 10). Make sure the pan are hot before beginning. Once hot, use a 1/4 cup measuring cup to pour 1/4 cup of the batter in the first pan. When the top surface looses its shininess, flip the crepe into the second pan. Brush the pans as needed. Do not over cook the crepes at this stage. Stack them between wax paper on a plate as you continue until all the batter has been used.
  4. To fill and fold, place 1 Tablespoon of filling two-thirds of the way up the crepe. Fold the top down just covering the filling. Now fold the sides in and the bottom up to seal the filling in. Place the folded crepe seam down on a baking sheet. Continue until all the crepes have been filled.
  5. If you will be freezing and vacuum packing the blintzes, put the tray in the freezer until fozen solid.
  6. Combine the sauce ingredents in a pan and cook down until you have a smooth sauce. You may need to add more sugar and/or water to get the right consistancy. Cool the sauce and package it in snack sized zip lock bags. Place the bags in the freezer and freeze until solid.
  7. Once the blintzes and sauce is frozen solid, place 4 blintzes and a bag of sauce in a vacuum bag and seal. Label each bag and freeze up to 6 months.
  8. When ready to serve, thaw in the refridgerator over night.
  9. Pan fry both sides of each blintze in butter and place in a lightly buttered baking pan.
  10. Bake at 325º for 12 minutes. Let stand 10 minutes.
  11. Warm the sauce in a microwave. Spoon the sauce over the blintzes and serve.


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