Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish. For the batter, place all the ingredients in the bowl of a food processor fitted …
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1 cup strawberry, chopped 1 cup low fat cottage cheese 1⁄2 cup reduced-fat cream cheese 1⁄4 cup sugar 1 teaspoon vanilla extract directions Add cottage cheese to a blender or food …
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Instructions. Preheat oven to 350 degrees F. Grease an 8 by 8 baking dish. In a large bowl, whisk together eggs, sour cream, heavy cream, cheddar cheese, salt and pepper …
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Filling Directions. Blend filling ingredients together until smooth. Spoon 2 tablespoons of cheese filling into the center of a blintz leaf. Roll the blintzes in the same way you would roll a wrap. …
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In a medium bowl, beat together the ricotta cheese, cream cheese, egg, powdered sugar, and vanilla with a handheld electric mixer until thoroughly combined. Forming the blintzes is like a burrito or folding an envelope: spoon 1/4 cup of the cheese filling along the lower third of each crepe, leaving a 1-inch border on the sides.
In the same pan over medium heat, lightly pan fry the rolled cheese blintzes in butter or oil until lightly browned on both sides (start seam-side down), about 1 minute per side. Rewarm blueberry sauce over medium-low heat if needed. Spoon the warm blueberry sauce over the fried cheese blintzes.
In a large bowl, mix together cheese, melted butter, 1 egg yolk, vanilla, and sugar until well incorporated. To assemble, place one blintz on a work surface and place 1 to 2 tablespoons of filling in a line close to the edge nearest to you. Fold envelope-style and roll up. Continue with remaining blintzes and filling.
This cheese blintz recipe is a thin, delicate crepe stuffed with a sweetened, creamy cheese mixture. They are great served for breakfast or brunch and undeniably delicious! In a medium bowl, beat together the ricotta cheese, cream cheese, egg, powdered sugar, and vanilla with a handheld electric mixer until thoroughly combined.