Randy Chandler
Cheese blintzes are thin, crepe-like pancakes filled with a sweet, creamy cheese mixture, pan-fried, and topped with berry sauce or served with fresh fruit. They are a part of Ashkenazi Jewish cuisine and are often served on Shavuot. Blintzes are cooked twice: once when the pancakes are made, and again after they are filled and pan-fried. The filling is usually a blend of ricotta and cream cheese, but some recipes call for farmer's cheese, cottage cheese, mascarpone, or creme fraiche. Blintzes are typically served for breakfast or brunch and can be topped with a variety of sweet toppings or served with a side of scrambled eggs.
| Characteristics | Values |
|---|---|
| Texture | Thin, delicate |
| Shape | Rolled |
| Filling | Sweet, creamy cheese mixture (often including ricotta and/or cream cheese) |
| Colour | Golden brown |
| Toppings | Fruit, berry sauce, or served plain |
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What You'll Learn
Thin, crepe-like pancakes
Blintzes are thin, crepe-like pancakes that are filled with a creamy cheese mixture and pan-fried until golden brown. They are a traditional Jewish dish, specifically of Ashkenazi origin, and are commonly served for breakfast or brunch. Blintzes are thin pancakes made with batter, typically consisting of flour, milk, sugar, and eggs. The key to achieving the thin, crepe-like texture is to swirl the batter around the pan to create a thin, circular shape. This is done by pouring a small amount of batter into a hot pan and then quickly swirling and tilting the pan in a circular motion to spread the batter evenly.
Once the thin pancake base is cooked, it is time to add the filling. The traditional filling for blintzes is farmer's cheese, but it can be substituted with other types of cheese such as ricotta, cream cheese, cottage cheese, mascarpone, or creme fraiche. The cheese is typically mixed with other ingredients like sugar, egg, lemon zest, and vanilla to create a sweet and creamy mixture. A spoonful of the chilled filling is placed onto the pancake, about 1 inch from the bottom, and then the blintz is rolled up, similar to a burrito or envelope. The sides are tucked in neatly to enclose the filling, forming a small rectangle.
The filled blintzes are then pan-fried in butter until they develop a crispy, golden-brown exterior. This second cooking step gives the blintzes their signature texture, with a crispy outside and a creamy, cheesy centre. Blintzes are often served with toppings or sauces, such as fresh fruit, berry sauce, or sweetened sour cream. They can be enjoyed as a sweet treat for breakfast, brunch, or even dessert and are a popular delicacy, especially among Jewish populations.
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Filled with a sweet, creamy cheese mixture
Blintzes are thin, crepe-like pancakes filled with a sweet, creamy cheese mixture. They are a traditional Jewish dish, often served for breakfast or brunch, and are perfect when accompanied by fresh fruit or a berry sauce.
The cheese filling is typically made with farmer's cheese, but this can be substituted with ricotta, cream cheese, mascarpone, or even creme fraiche. For a blend that tastes like cheesecake, a combination of whole ricotta and cream cheese is a popular choice. To make the filling even richer, an egg can be added, along with sugar and vanilla. The addition of lemon zest can also provide a tangy twist to the sweet mixture.
To assemble the blintzes, a spoonful of the chilled filling is placed onto the pancake, about 1 inch from the bottom. The sides are then folded in, and the pancake is rolled up, like a burrito, to completely enclose the filling. The final step is to pan-fry the blintzes in butter until golden brown.
Blintzes are a delicious treat, perfect for a special occasion, and are a great choice for anyone with a sweet tooth. They are a classic dish that is well worth the effort to make from scratch.
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Pan-fried until golden brown
Blintzes are thin, crepe-like pancakes filled with a creamy cheese mixture, pan-fried, and topped with berry sauce or served with fresh fruit. They are a traditional Jewish dish, often served on Shavuot. The word blintz comes from the Yiddish word 'blin'tse', which comes from a Slavic word meaning 'blin' or 'pancake'.
To make blintzes, you first need to prepare the filling. This is done by mixing together ricotta cheese, cream cheese, sugar, lemon, and sometimes egg, vanilla, and salt. This mixture is then chilled in the freezer. Next, the pancake batter is made with milk, flour, sugar, eggs, butter, vanilla, and salt. A nonstick skillet is heated to medium-high heat, and a ladle of batter is poured into the pan and swirled to form a thin, circular pancake. Once cooked, the pancake is flipped and cooked on the other side. The chilled filling is then placed onto the pancake, about 1 inch from the bottom, and the pancake is rolled up, like a burrito.
The final step is to pan-fry the blintzes in butter until they are golden brown. This is done by heating a large nonstick skillet over medium heat, melting a tablespoon of butter, and placing as many blintzes in the pan as will fit comfortably. They are fried for about 2 minutes on each side until crisp and golden. This step gives the blintzes a crispy outside.
Blintzes are often served with a drizzle of raspberry or blueberry sauce, or with fresh berries, bananas, or sautéed apples. They can also be topped with sweetened sour cream, whipped cream, or chocolate sauce.
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Topped with fruit or berry sauce
Blintzes are thin, crepe-like pancakes filled with a sweet, creamy cheese mixture, pan-fried, and topped with fruit or berry sauce. They are a traditional Jewish dish, often served on Shavuot, and are a popular breakfast or brunch option.
The process of making blintzes involves cooking the thin pancakes, preparing the cheese filling, assembling the blintzes, and then pan-frying them until golden brown. The cheese filling is typically made with a combination of cheeses, such as ricotta, cream cheese, farmer's cheese, or cottage cheese, and is mixed with other ingredients like eggs, sugar, lemon, and vanilla to create a sweet and creamy texture.
When it comes to toppings, blintzes are commonly topped with fruit or berry sauces, adding a burst of freshness and flavour to the dish. Fresh berries, such as raspberries or blueberries, are a popular choice, as mentioned in the Dinner at the Zoo recipe. The addition of fruit or berry sauce not only enhances the taste but also provides a visually appealing contrast to the golden-brown blintzes.
The versatility of blintzes allows for customization to suit individual preferences. For those who enjoy a sweeter treat, toppings such as sweetened sour cream, whipped cream, or chocolate sauce can be drizzled on top. Alternatively, for a more balanced flavour profile, fresh fruits like bananas, sautéed apples, or even cooked blueberries, cherries, or apples can be used as toppings, as suggested by the recipe from Belly Full.
Creating a delightful combination of textures and flavours, the thin, crispy blintzes filled with creamy cheese and topped with fruit or berry sauce make for an irresistible breakfast or brunch option. Whether served as a special treat or enjoyed as a regular delicacy, blintzes topped with fruit or berry sauce are sure to impress and satisfy.
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A Jewish delicacy
Blintzes are a Jewish delicacy, specifically Ashkenazi Jewish. They are thin, crepe-like pancakes, often described as similar to Russian blinis. They are filled with a creamy, sweet cheese mixture and are usually pan-fried until golden brown. They can be served with a variety of toppings, such as berry sauce, fresh fruit, or even scrambled eggs.
The traditional filling for blintzes is farmer's cheese, but this can be substituted with other types of cheese such as ricotta, cream cheese, mascarpone, or cottage cheese. The cheese is mixed with other ingredients like eggs, sugar, lemon, and vanilla to create a sweet and creamy filling. The process of making blintzes involves cooking the pancakes, preparing the filling, assembling the blintzes by spooning the filling onto the pancakes and rolling them up, and finally pan-frying the assembled blintzes.
Blintzes are a versatile dish that can be served for breakfast, brunch, or even dessert. They are a beloved delicacy, with many people sharing fond memories of enjoying them with family and friends. They are also customarily served on Shavuot, a Jewish holiday.
The origin of blintzes can be traced back to Central and Eastern European countries, particularly among Jewish populations, and they became popular in other parts of the world during the 1800s. Over time, blintzes have become a food associated with Jewish cuisine, showcasing the influence of cultural exchanges on culinary traditions.
Today, blintzes are enjoyed by people of various backgrounds, and they have become a popular dish beyond the Jewish community. They are known for their delicious combination of thin, crispy pancakes and sweet, creamy cheese filling, making them a favourite for many.
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Frequently asked questions
A cheese blintz is a thin, crepe-like pancake filled with a sweet, creamy cheese mixture, pan-fried, and topped with berry sauce or fresh fruit.
A cheese blintz tastes sweet but not overly so. The creamy cheese filling can be made with a variety of cheeses, including ricotta, cream cheese, mascarpone, or farmer's cheese.
Cheese blintzes are a part of Ashkenazi Jewish cuisine, originating from Central and Eastern European countries, especially among Jewish populations. They became popular in other parts of the world during the 1800s.
To make a cheese blintz, you first prepare a thin pancake or crepe by mixing batter with ingredients like flour, milk, sugar, and eggs. Then, you fill the pancake with a sweetened cheese mixture, folding it like a burrito or envelope. Finally, you pan-fry the blintz until it is golden brown and serve it with desired toppings.
