Kamil Perry
Blintzes with cottage cheese are a beloved traditional dish, often enjoyed during Jewish holidays or as a comforting breakfast treat. These thin, crepe-like pancakes are filled with a creamy mixture of cottage cheese, eggs, and sugar, then pan-fried until golden and crispy. Making blintzes at home is a rewarding process that combines simple ingredients with a bit of technique, resulting in a delicious, versatile dish that can be served sweet or savory. Whether topped with fruit preserves, sour cream, or a dusting of powdered sugar, mastering the art of making blintzes with cottage cheese is sure to impress and satisfy.
| Characteristics | Values |
|---|---|
| Main Ingredient | Cottage Cheese |
| Other Key Ingredients | Flour, eggs, milk, sugar, salt, butter or oil for cooking |
| Filling | Cottage cheese mixed with sugar, vanilla extract, and sometimes raisins |
| Cooking Method | Pan-frying thin crepe-like pancakes, filling, and folding |
| Folding Style | Triangular or envelope-style folding |
| Serving Suggestions | Topped with sour cream, applesauce, fruit preserves, or powdered sugar |
| Cooking Time | Approximately 20-30 minutes (prep + cooking) |
| Servings | Typically 6-8 blintzes per batch |
| Texture | Soft, slightly crispy exterior; creamy, cheesy interior |
| Flavor Profile | Sweet, creamy, with a hint of tang from the cottage cheese |
| Dietary Consideration | Can be made vegetarian; not suitable for lactose-intolerant individuals |
| Storage | Best served fresh; can be refrigerated for up to 2 days |
| Reheating | Reheat in a skillet or oven to maintain crispness |
| Cultural Origin | Eastern European (particularly Jewish cuisine) |
| Occasion | Often served during holidays like Shavuot or as a breakfast/brunch dish |
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What You'll Learn
Choosing the Right Cottage Cheese
When selecting cottage cheese for your blintzes, the type and texture of the cheese play a crucial role in achieving the perfect filling. Cottage cheese comes in various forms, including small curd, large curd, creamed, and low-fat versions. For blintzes, small curd cottage cheese is often the best choice because its finer texture blends more smoothly with other ingredients like eggs, sugar, and vanilla. This ensures a creamy, uniform filling that holds together well inside the delicate crepes. Large curd cottage cheese, while delicious on its own, can create a chunkier texture that may not be ideal for the smooth consistency desired in traditional blintzes.
Another important factor to consider is the fat content of the cottage cheese. Full-fat cottage cheese adds richness and flavor to the blintzes, making them more indulgent and tender. However, if you prefer a lighter option, low-fat or non-fat cottage cheese can be used, though it may result in a slightly drier filling. To compensate, you can add a tablespoon of sour cream or cream cheese to restore moisture and creaminess. The key is to balance health preferences with the desired texture and taste of your blintzes.
If you’re aiming for a smoother, more refined filling, consider draining the cottage cheese before using it. Excess liquid in the cheese can make the filling too wet, causing the blintzes to become soggy. To drain, place the cottage cheese in a fine-mesh strainer lined with cheesecloth or a paper towel and let it sit for 10–15 minutes. For an even creamier texture, blend the drained cottage cheese in a food processor or mixer until it reaches a smooth consistency. This step is especially useful if you’re using large curd cottage cheese but want a finer filling.
For those who prefer a traditional, slightly grainy texture, skip the draining and blending steps and use the cottage cheese as is. This approach is ideal if you enjoy a bit of chewiness in your blintzes. Simply mix the cottage cheese with the other filling ingredients until well combined, ensuring the flavors meld together without overmixing, which can toughen the texture.
Lastly, consider the flavor profile of your blintzes when choosing cottage cheese. If you want a sweeter filling, opt for a milder, unflavored cottage cheese and add sugar, vanilla, or a touch of lemon zest to enhance the taste. For a savory twist, choose a cottage cheese with less added salt, as you’ll likely be adding other ingredients like dill, chives, or black pepper. The right cottage cheese not only binds the filling but also complements the overall flavor of your blintzes, making it a critical decision in the recipe.
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Preparing the Blintz Batter
To begin preparing the blintz batter, gather your ingredients: all-purpose flour, eggs, milk, water, salt, and a touch of sugar. The key to a smooth and lump-free batter is in the mixing technique. Start by whisking the eggs in a large mixing bowl until they are well beaten and slightly frothy. This step ensures that the eggs are fully incorporated and will help create a light and airy batter. Next, gradually add the milk and water to the eggs, whisking continuously to combine the liquids thoroughly. This gradual addition prevents the mixture from becoming too thin or uneven.
Once the liquids are fully incorporated, it’s time to add the dry ingredients. Sift the flour directly into the wet mixture to avoid lumps. Add a pinch of salt and a teaspoon of sugar to enhance the flavor without making the batter overly sweet, as blintzes are traditionally paired with both sweet and savory fillings. Whisk the batter vigorously until it is smooth and has the consistency of heavy cream. If you notice any lumps, use a fine-mesh strainer to strain the batter, ensuring a perfectly smooth texture that will spread evenly in the pan.
Allow the batter to rest for at least 15-20 minutes at room temperature. This resting period is crucial as it allows the flour to fully hydrate and the air bubbles to dissipate, resulting in a more tender blintz. If you’re short on time, you can refrigerate the batter for 10 minutes to achieve a similar effect. Cover the bowl with a clean kitchen towel or plastic wrap to prevent a skin from forming on the surface.
Before cooking, give the batter a final stir to ensure it’s well combined. The consistency should be thin enough to coat the back of a spoon but not so runny that it doesn’t hold its shape briefly. If the batter seems too thick after resting, add a tablespoon of water at a time until it reaches the desired consistency. Properly prepared batter is the foundation of a successful blintz, ensuring thin, flexible crepes that can be easily filled and folded.
Finally, prepare your cooking station by heating a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or neutral oil to prevent sticking. The batter is now ready to be ladled into the pan, one blintz at a time. Pour about ¼ cup of batter into the center of the pan and quickly tilt and swirl the pan to spread the batter evenly into a thin layer. Cook until the edges begin to dry and the bottom is golden brown, then flip and cook the other side briefly. Repeat this process until all the batter is used, stacking the cooked blintz wrappers on a plate as you go.
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Cooking the Blintz Pancakes
To begin cooking the blintz pancakes, start by preparing your pancake batter. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of sugar, and a pinch of salt. In a separate bowl, combine 2 cups of milk, 2 large eggs, and 2 tablespoons of melted butter. Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the batter is smooth and free of lumps. For a lighter texture, you can add a splash of sparkling water or substitute a small portion of the milk with it. Let the batter rest for about 10-15 minutes to allow any air bubbles to dissipate, ensuring your blintzes will be tender.
Next, heat a non-stick skillet or a crepe pan over medium heat. It’s crucial to maintain the right temperature—too hot, and the pancakes will burn; too low, and they won’t cook evenly. Lightly grease the pan with a small amount of butter or cooking spray. Pour about ¼ cup of batter into the center of the pan, quickly tilting and rotating it to spread the batter into a thin, even layer. Cook the pancake for about 1-2 minutes, or until the edges begin to lift and the bottom is golden brown. Blintz pancakes are typically cooked on only one side, so there’s no need to flip them. Carefully slide the cooked pancake onto a plate and repeat the process with the remaining batter, stacking the pancakes as you go.
As you cook, keep the finished pancakes covered with a clean kitchen towel to prevent them from drying out. If you notice the pan becoming too dry or the pancakes sticking, add a tiny bit more butter or oil between batches. The goal is to achieve thin, flexible pancakes that can be easily filled and rolled without tearing. Each pancake should be about 6-7 inches in diameter, but don’t worry if they’re not perfectly round—rustic edges add to the charm of homemade blintzes.
Once all the pancakes are cooked, let them cool slightly before filling. This makes them easier to handle and less likely to tear when you roll them. If you’re not filling them immediately, you can store the pancakes in an airtight container or wrap them in plastic wrap to keep them moist. They can be refrigerated for up to 2 days or frozen for longer storage, making them a convenient make-ahead option for busy cooks.
Finally, remember that practice makes perfect when it comes to cooking blintz pancakes. The first few may not turn out as thin or even as you’d like, but as you get a feel for the batter consistency and pan temperature, you’ll quickly improve. With a little patience and attention to detail, you’ll soon be turning out delicate, golden pancakes ready to be filled with creamy cottage cheese and transformed into delicious blintzes.
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Making the Cottage Cheese Filling
To begin making the cottage cheese filling for your blintzes, start by selecting high-quality cottage cheese. Full-fat or low-fat cottage cheese can be used, depending on your preference, but ensure it has a creamy texture. Place 2 cups of cottage cheese in a medium-sized mixing bowl. If the cottage cheese is lumpy, use a fork or a potato masher to break it down into a smoother consistency. This step is crucial for achieving a uniform filling that will spread easily inside the blintzes.
Next, add 2 large eggs to the cottage cheese and mix thoroughly until the eggs are fully incorporated. The eggs act as a binder, holding the filling together and preventing it from spilling out when the blintzes are cooked. After combining the eggs, stir in 2 tablespoons of granulated sugar to sweeten the filling. Adjust the amount of sugar based on your taste preferences; some recipes call for up to 1/4 cup for a sweeter filling. For a touch of richness, add 1 tablespoon of melted butter or margarine to the mixture and blend well.
Incorporate flavor enhancers to elevate the filling. Add 1 teaspoon of vanilla extract for a classic, comforting taste. A pinch of salt (about 1/4 teaspoon) can also be added to balance the sweetness and enhance the overall flavor. For a citrusy twist, consider adding the zest of half a lemon or orange. Mix all the ingredients until the filling is smooth and well combined. If you prefer a finer texture, you can blend the mixture in a food processor for 10-15 seconds, but be careful not to overprocess, as it may become too runny.
If you’d like to add more depth to the filling, consider incorporating 2 tablespoons of sour cream or cream cheese. This will make the filling tangier and creamier. Alternatively, for a lighter option, substitute the sour cream with an equal amount of whipped cream or Greek yogurt. Gently fold in your chosen addition to maintain the filling’s texture. Taste the filling and adjust the sweetness or flavorings as needed before using it in your blintzes.
Finally, prepare the filling for assembly by transferring it to a clean bowl or piping bag for easy handling. If the filling seems too thick, thin it slightly with a tablespoon of milk, but avoid making it too loose, as it may leak during cooking. Cover the filling and refrigerate it for at least 15 minutes to allow the flavors to meld. This chilling step also makes the filling easier to work with when spooning it into the blintz wrappers. With your cottage cheese filling ready, you’re now set to proceed with assembling and cooking your delicious blintzes.
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Folding and Frying Blintzes
Once you've prepared the blintz batter and cooked the thin crepes, it's time to focus on the crucial steps of folding and frying to create delicious cottage cheese blintzes. Start by placing a cooked crepe on a clean surface, ensuring the smoother side is facing down. Spoon a generous portion of the cottage cheese filling onto the center of the crepe, being careful not to overfill, as this can cause the blintz to burst during frying. The filling should be enough to create a nice, plump center without spilling over the edges.
To fold the blintz, begin by folding the bottom edge of the crepe up and over the filling, tucking it snugly. Next, fold the left and right sides towards the center, creating a neat envelope around the cheese mixture. Finally, fold the top edge down, overlapping the sides slightly to seal the blintz completely. This folding technique ensures the filling stays securely inside during the frying process. Gently press the edges to seal, but avoid pressing too hard, as the crepe can tear.
With the blintzes folded, heat a non-stick skillet over medium heat and add a tablespoon of butter or oil to prevent sticking. Once the butter is melted and sizzling, carefully place the blintzes seam-side down into the pan. Fry each blintz for 2-3 minutes on each side, or until they are golden brown and crispy. The key to perfect frying is maintaining a consistent temperature—too high, and the exterior will burn before the inside heats through; too low, and the blintzes will absorb too much oil and become greasy.
As you fry, use a spatula to gently flip the blintzes, ensuring even browning on all sides. If the blintzes are browning too quickly, reduce the heat slightly and allow them to cook more slowly. Once both sides are golden, transfer the blintzes to a paper towel-lined plate to drain any excess oil. For added flavor, you can sprinkle a pinch of sugar or a drizzle of maple syrup over the blintzes while they are still warm.
Finally, serve the blintzes hot, either as a sweet breakfast treat or a delightful dessert. They pair wonderfully with a dollop of sour cream, fresh berries, or a dusting of powdered sugar. Proper folding and frying are essential to achieving the perfect texture—crispy on the outside and creamy on the inside. With these steps mastered, you'll be able to enjoy homemade cottage cheese blintzes that are both beautiful and delicious.
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Frequently asked questions
You’ll need eggs, milk, flour, salt, butter or oil for cooking, cottage cheese, sugar, vanilla extract, and optionally, a pinch of cinnamon or lemon zest for flavor.
Whisk together eggs, milk, flour, and a pinch of salt until smooth. Let the batter rest for 10-15 minutes to ensure it’s the right consistency for thin crepes.
Mix cottage cheese with sugar, vanilla extract, and optional cinnamon or lemon zest until well combined. For a smoother texture, you can blend the cottage cheese in a food processor.
Pour a thin layer of batter into a hot, buttered skillet to make a crepe. Cook until golden, flip, and repeat. Place a spoonful of the cottage cheese filling on one side of the crepe, fold the sides in, and roll it up.
Yes, you can freeze blintzes. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. Reheat in a skillet or oven when ready to eat.
