Cheese Blintzes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 cup (8 fl oz) Water, tap .75 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving) 3 large Egg, fresh, whole, raw 5 tbsp Butter, salted 1 tsp Vanilla Extract 2 grams Salt 1.5 cup Flour - Gold medal all purpose flour 15 oz Sorrento Part-Skim Ricotta Cheese 9 oz Farmer's Cheese, Fresh Cheese .25 cup Sour Cream 26 grams Granulated Sugar 1 tsp Vanilla extract, imitation, alcohol 6 pat (1" sq, 1/3" high) Butter, salted 9 tbsp Sour Cream 9 tbsp Fruit Preserve - (Fruit de Ville) (by DJINBLIN)
1. Place the water, milk eggs, melted butter, ½ tsp salt, vanilla and flour in the bender and blend until the mixture forms a smooth batter (about 1 minute). Pour into a container and refrigerate at least one hour.
2. Clean the blender, and then add the ricotta, queso fresca, sour cream, sugar, 1 tsp vanilla and a pinch of salt. Pulse the filling mixture a couple of times to combine, then blend until the filling is smooth (about 2 minutes).
3. Melt 1 Tbsp of butter in an 8-inch skillet over medium heat until the foam disappears from the skillet. Pour a ¼ cup 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, then set aside, uncooked side down, on a plate lined with wax paper. Repeat with the remaining batter, buttering the pan every few crepes as needed.
4. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1½ Tbsp of cheese filling about 1½ inches from the top of the crepe. Fold the top edge of the crepe over the filling, and then fold the two sides inward to completely enclose the cheese. Roll the crepe over to seal the filling in, making a compact filled roll. Repeat with the remaining crepes.
5. Melt 1 tsp of butter 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.
Serving Size: Makes 9 servings - 2 blintz per serving
2. Clean the blender, and then add the ricotta, queso fresca, sour cream, sugar, 1 tsp vanilla and a pinch of salt. Pulse the filling mixture a couple of times to combine, then blend until the filling is smooth (about 2 minutes).
3. Melt 1 Tbsp of butter in an 8-inch skillet over medium heat until the foam disappears from the skillet. Pour a ¼ cup 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, then set aside, uncooked side down, on a plate lined with wax paper. Repeat with the remaining batter, buttering the pan every few crepes as needed.
4. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1½ Tbsp of cheese filling about 1½ inches from the top of the crepe. Fold the top edge of the crepe over the filling, and then fold the two sides inward to completely enclose the cheese. Roll the crepe over to seal the filling in, making a compact filled roll. Repeat with the remaining crepes.
5. Melt 1 tsp of butter 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.
Serving Size: Makes 9 servings - 2 blintz per serving
Nutritional Info Amount Per Serving
- Calories: 438.2
- Total Fat: 24.8 g
- Cholesterol: 136.3 mg
- Sodium: 355.7 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 0.7 g
- Protein: 15.8 g
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