Marylyn's Cheese Blintzes

Marylyn's Cheese Blintzes

8 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    1 h 35 m
Marylyn
Recipe by  Marylyn

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 20 blintzes

ADVERTISEMENT

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.

Share It

Reviews (8)

Rate This Recipe
sal pal
27

sal pal

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 very similar. They turned out beautifully with fresh blueberries and rhubarb sauce. They were a great breakfast start to our New Year. Thank you!

shawn
9

shawn

these are great the kids loved them

Homer is King
4

Homer is King

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 found was to use a VERY lightly buttered / oiled pan. I couldn’t find farmers cheese so I used unripened goats milk cheese. It has the same consistency as farmers cheese but as it turns out it is a little more tart. If using this cheese again I’d add a little more sugar to compensate. With everything made I was now ready to roll up some blintzes! I had a tough time getting them to stay together. I googled some blintz images and saw that a lot were made into square pockets instead of rolls. I put a dab of filling in the middle of the crepe, folded the sides in and then folded in the top and bottom. I found it much easier than rolling and it stayed together a lot better, plus I could get a lot more filling in them this way! I tried frying a couple up right away but this was a mistake. They flopped open in the pan. I let the others sit for a bit and they firmed up nicely and were much easier to fry. All in all a great recipe and the end product was delicious. I’ll definitely be making this again!

More Reviews

Similar Recipes

Cottage Cheese Pancakes
(116)

Cottage Cheese Pancakes

Cheese Blintzes
(101)

Cheese Blintzes

Cinnamon-Peach Cottage Cheese Pancakes
(85)

Cinnamon-Peach Cottage Cheese Pancakes

Blenty of Blintzes
(35)

Blenty of Blintzes

Red Velvet Pancakes with Cream Cheese Glaze
(14)

Red Velvet Pancakes with Cream Cheese Glaze

Cheese Fritters
(12)

Cheese Fritters

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 321 cal
  • 16%
  • Fat
  • 19.7 g
  • 30%
  • Carbs
  • 19.7 g
  • 6%
  • Protein
  • 15.1 g
  • 30%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cheese Blintzes

>

next recipe:

Blenty of Blintzes