I know summer officially starts on June 21st, but around here, it already seems like the perfect time to take a trip to the beach, have a cookout, and just smell the sweet summer air. One of my favorite things about summer though is the food!And these cheese blintzesmade our memorial day breakfast something amazingly special, even though they weren’t hard to make at all.
When I was first thinking about making cheese blintzes yesterday, I really thought that it was going to be terribly complicated and I sensed that I might screw something up here and there. But actually, it was so super simple and I was able to make an extra special breakfast for my family without messing up once.
We picked more blackberries today and yesterday. The mosquitoes were absolutely relentless, but luckily I thought to rub a little sage on my arms and legs before we went picking.
I think blackberries are my favorite berry now, although I’m pretty sure once my blueberries ripen, I’ll be cooking up a storm and making all kinds of food that includes blueberries. But for now, it’s blackberries all the way baby.
I can not begin to tell how much I love cheese blintzes. The crepe-like pancake around the creamy filling is so heavenly and scrumptious.A cheese blintz (singular) is a thin pancake that usually doesn’t have a leavening agent like baking soda in it.
Blintzes can be pan-fried or baked, and due to the fact that I don’t like frying foods very much, this recipe is a baked version of cheese blintzes. But that doesn’t mean there’s any lack of flavor!
We had a ton of fun picking all these berries over the past two weeks. And these cheese blintzes were a great way to see how rewarding all our hard work was. It’s like motivation for the future!
I know you are going to love these cheese blintzes. I know they look fancy, but just to remind you of how simple they are to make, my 9 and 10 year old siblings did most of the work involved inmaking these blintzes. It really is easy and I know you can do it.
You don’t have to be an expert chef to make an elegant and unbelievably delicious breakfast for the ones you love. The recipe has very detailed instructions to help you out, so if you think the instructions are a little lengthy, just know that a lot of it is me talking you through the recipe.
Here’s the recipe:
Print
Cheese Blintzes
Prep time:
Cook time:
Total time:
Yield:8
These elegant blintzes are so easy to make and can be served for brunch or dessert.
Blend all of the blintz ingredients together until the consistency of the batter is smooth with no lumps.
Warm up a nonstick skillet on medium heat until hot. Grease the entire surface of the hot pan with cooking oil spray.
Pour the blintz batter by ⅓ cupfuls into the pan, and then tilt the pan in a circular motion so that the batter coats the entire bottom of the pan.
It will take about 60 seconds to cook each blintz .The blintz is done when the edges brown and the bottom is lightly golden. Flip and cook for 15 seconds.
After all of the blintzes are cooked, start making your filling. Combine all filling ingredients and blend until mixed well. Some lumps are ok.
Put about 3 tbsp of filling on the lower part of the blintz and fold like you are creating an envelope. Then roll the blintz up like a burrito, tucking the edges in as you roll.
Once the blintzes are stuffed and rolled, place them in a 8x8 inch baking pan. Bake them for 10 minutes. Let cool and serve with whipped cream, blackberry syrup, or butter.
Cooked Blintzes: The cooked blintzes can be refrigerated for up to 1 day; they can be frozen, using the method for uncooked blintzes. Defrost in the refrigerator and reheat, uncovered, in a 350-degree oven until warmed through.
The main difference is crepes are only cooked once, and be be served plain, without filings. Blintzes, are always served filled, usually with a cheese mixture, and are cooked twice; once when made, and again after they are filled and pan fried.
Ricotta or fromage blanc can also be substituted. Both the crêpes and the filled blintzes can be made ahead of time; just cover and chill overnight or freeze for up to one month.
Flour, water, milk, egg, kosher salt, sugar, traditionally filled with farmer's cheese, or also cottage cheese, cream cheese, ricotta, or fruit. Fried in butter, cooking oil, or margarine. For Passover, matzo meal is used instead of flour.
To reheat, just place in a pan with butter and fry until it's warmed or microwave for 20 seconds on high. Serve alone, with topping such as I did with blueberry pie filling or dust with confectioner's sugar.
Soft cheeses, like brie or Époisses PDO fall into the lower end of that scale. Their high moisture content, which encourages bacterial growth, means that you shouldn't leave these unrefrigerated for more than four hours.
According to historical Jewish customs, blintzes are served on Shavuot as part of a celebration after fasting for 24 hours prior for Yom Kippur. Blintzes have survived through being passed down in Jewish households and cooked as regularly expected dishes during holidays and other large gatherings.
With humble roots the blintz probably originated in Poland and spread out. Blintz pancakes are called blini in Russian and blintse in Yiddish. In Hungarian the word pancake is palascinta.
Before freezing, the moisture in a cheese is distributed evenly throughout its interior, along with fat, protein, and minerals. Freezing turns that moisture into ice crystals, which damages the cheese's structure and can affect whether its texture is crumbly or pliable, firm or pasty after thawing.
Freezing cheese causes ice crystals to develop, disrupting the cheese's structure. This may affect the texture and make it drier, more crumbly, and mealy. It can also halt the ripening process of cheeses with beneficial, active mold populations.
Both blintzes and crêpes are usually wrapped around a filling or topped with additional ingredients. Street fairs in Europe, for example, typically feature Nutella-topped crêpes the size of a giant skillet.
Blintzes, called blinchiki (little blinis) in Russian are an offshoot of blini or crêpes. They are basically rolls based on thin pancakes usually made of wheat flour, folded to form a casing for various kinds of filing, typically cheese, fruit, or (in Russian cuisine) pre-fried minced meat, and then sautéed or baked.
To refrigerate: Wrap stacked crepes well in foil or plastic wrap and store in refrigerator for no more than two or three days. Let the crepes stand at room temperature about an hour before filling or serving. To freeze: Separate crepe layers with wax paper and put in a tightly sealed container.
Allow to cool slightly before cutting into the blintz souffle. It often deflates a bit while cooling, which won't impact the overall souffle texture. Optionally serve with sour cream and a sprinkle of sugar. Store leftovers in the refrigerator in the covered casserole dish, and enjoy within 3-4 days.
How long can cheese sit out before it becomes unsafe to eat? For the best taste and quality, cheese should not be left out for longer than two hours at room temperature. Hard cheeses can be left out longer without becoming unsafe, but the quality and taste may change.
Introduction: My name is Velia Krajcik, I am a handsome, clean, lucky, gleaming, magnificent, proud, glorious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
