Cheese Blintzes

60 Comments

With every season change, I go through recipes that I have saved since I was very young. It started when I would cut up recipes from McCall’s magazine and glue them on large index cards for my mother. Then I started doing it for myself.
IMG_7358
As I just turned 60 years old, you can only guess at how old many of these recipes are!

Recently I came across this old McCall’s recipe for blintzes. It gave me the idea to make blintzes for when I have overnight company soon.
IMG_8280
Blintzes can be made the day before and re-heated gently the next morning. Plus, the little blintz packages are so pretty – much prettier than some breakfast casserole.
IMG_8326
You need three parts to make blintzes. You need the crêpes, filling and sauce.

IMG_8329
Cheese Blintzes with Strawberry Coulis

Sauce:
12 ounces fresh strawberries
1/3 cup sugar or to taste
2 tablespoons orange liqueur or orange juice

Filling:
1 1/2 cups cottage cheese
1 1/2 cups ricotta cheese
Few drops of orange oil or 1 teaspoon orange zest, optional
1/4 cup white sugar
2 teaspoons ground cinnamon
Melted butter, optional
Cinnamon sugar, optional

Crêpes: make a quadruple recipe.


To make the sauce, place the three ingredients in a saucepan over medium heat and stir to dissolve the sugar. Continue to cook until the sauce has thickened slightly, about 30 minutes.


Let cool slightly, then blend with an immersion blender. Cover and refrigerate if not using right away.
IMG_8242
To make the filling, place the cottage cheese in a food processor jar and process until smooth.

Scrape down the sides, then add the remaining ingredients and process until all combined.


Taste the filling. Personally, I prefer the sauce sweeter than the filling; you don’t want a sweet filling and a sweet sauce because this is not dessert. Also, the cinnamon should be fairly strong because it pairs so nicely with the fruit. If you can’t taste it, add some more. There are different grades and potencies of cinnamon.

Cover and refrigerate the filling if you’re not using it right away.

When you are ready to prepare the blintzes, have the crêpes at your work station either just cooked and still slightly warm, or at room temperature, if you made them the day before. If they are too chilled they will break instead of fold. Also have the filling on your work station.

Pre-heat the oven to 400 degrees. Lightly butter two baking pans to hold the blintzes in one layer.

Place about one heaping tablespoon of filling in the middle of a crêpe.


First fold over the front of the crêpe over the filling, then the left and right sides over the filling, then roll the whole thing over the remaining flap.

Gently pick up the blintz and place in the pan with the folded sides down. Continue with the remaining crêpes and filling.
IMG_8264

If you like, brush the tops of the crêpes with melted butter, and sprinkle with cinnamon sugar.


Bake in the oven for 15 – 20 minutes, or just until golden. They will be puffy, but unfortunately they will unpuff within minutes. That’s ok – they’re still really good.
IMG_8277
Serve with the warm or room temperature strawberry coulis.
IMG_8284
If you like, serve with a few fresh berries.

note: Some blintzes are sautéed in butter in a pan instead of baked. These are also fabulous!
IMG_8336

60 thoughts on “Cheese Blintzes

  1. I have already PINNED this! What a great recipe – and I so love the idea that these can be made the day before and then gently reheated. YUMMY!! ; o )

    Like

  2. I’ve never made blintzes but these look wonderful. Lucky guests! I collected recipes from childhood too. I remember even putting food photos on my wall … slightly weird I must admit when everyone else was putting up pop stars but clearly my love of cooking was there from early on! :)

    Like

  3. Oh, how funny Mimi! We must be telepathic! we both posted blintzes! I love them! And your strawberry coulis sounds yummy!

    Like

  4. How fun to dig back and find a gem like this! I need to go back and look at my old recipe files – I wonder what I will find! I know there isn’t a cheese blintz recipe, so I will bookmark yours. You are right – so much prettier than a breakfast casserole!

    Like

  5. Perfect recipe. i would have happily been an overnight guest for these the next morning. I did something similar when I was growing up—i ripped out clippings from mags and would organize them into files. I wonder what happened to that organized filing young girl?!? :) Happy belated birthday!

    Like

  6. My goodness, I haven’t made blintzes in ages but this has definitely given me a craving again. Love you filling & those ingredients you mark as “optional”… well, I’m thinking are required for me.
    Happy birthday! I hope it was a great one. I’ve got one bearing down on me this month.

    Like

  7. This sounds awesome! I just posted a blintz recipe of my own with a blueberry lemon compote. I completely agree with your saying that the sauce and filling shouldn’t both be sweet. I do the inverse of yours, though. I like a sweet filling and a topping that cuts through the sweetness. So my compote is tangier than it is sweet, and it is delicious when it all comes together! I’ll have to try your version, though. Sounds delicious!

    Like

Please... write something!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s