Cheese Blintz: Perfect Pairing Ideas For Your Next Brunch

Cheese blintzes are thin, crepe-like pancakes filled with a creamy cheese mixture, often including ricotta and cream cheese, and sometimes vanilla, egg, sugar, and lemon. They are typically pan-fried and served with toppings such as fruit, berry sauce, sour cream, or maple syrup. Blintzes are traditionally a Jewish dish, often served during holidays and special occasions, but have gained widespread popularity and can be enjoyed by anyone. They are a delicious treat for breakfast, brunch, or dessert and can be served with a range of toppings and sides to elevate this classic dish.

Blintzes with jam and a dusting of powdered sugar

Blintzes are a traditional Jewish dish that can be served for breakfast, brunch, or dessert. They are thin pancakes, similar to crepes, that are usually filled with a sweet or savoury filling.

Blintzes are often served with jam and a dusting of powdered sugar. The jam can be any flavour, such as raspberry, blueberry, peach, or strawberry. Lemon curd is another option for a tangy, citrusy contrast to the sweetness of the blintzes.

Blintzes are commonly served with a dusting of powdered sugar, which adds a touch of extra sweetness and visual appeal. This can be done in addition to, or instead of, a jam topping.

For a truly indulgent treat, blintzes can also be served with a combination of jam and whipped cream or ice cream. A simple dusting of powdered sugar can also be elevated by adding some fresh fruit, such as berries, sliced bananas, or sliced peaches.

If you're looking for something a little different, you could try serving blintzes with a savoury jam or chutney, or even a spiced cranberry sauce for a festive twist.

Blintzes with sour cream

Blintzes are a traditional Jewish dish that consists of a thin pancake, similar to a crêpe, that is usually filled with a creamy cheese mixture and pan-fried to give a crispy outside. Blintzes are often served with a dollop of sour cream and a fruit compote or sauce.

Ingredients:

• 2 cups strawberries, hulled and roughly chopped
• 1/2 cup granulated sugar
• 1/4 cup sweet red vermouth
• 1 teaspoon vanilla extract
• 1 1/2 cups cultured sour cream
• 1 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 2 large eggs, room temperature, plus 1 large yolk, divided
• 3/4 cup clarified butter or coconut oil, divided
• 1 cup ricotta cheese
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

Method:

Strawberry Sauce:

Combine the strawberries, sugar, and sweet vermouth in a medium saucepan over medium heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low and add the vanilla. Simmer for 20 to 25 minutes or until the sauce has thickened, stirring occasionally. Remove from the heat and let it cool to room temperature. The sauce will continue to thicken as it cools and after refrigeration.

Blintzes:

Place the sour cream in a double layer of cheesecloth and hang to strain overnight in the refrigerator. The sour cream should be very thick and have released at least 1/2 cup of whey. Gently squeeze out any remaining liquid.

Sift together the flour and salt in a large mixing bowl. Whisk together the eggs and 1 cup of water in a separate bowl. Beat the dry ingredients into the wet ingredients, whisking thoroughly until the batter is completely smooth.

Grease a 6-inch non-stick skillet with 1 teaspoon of clarified butter set over medium-high heat. Pour about 3 tablespoons of batter into the skillet, then quickly tilt the pan in a circular motion until the batter coats the entire bottom of the skillet. Cook for 70 to 90 seconds, or until the bottom of the blintz is just golden and the center is completely dry to the touch. Remove the blintz from the pan (do not flip) and transfer to a plate. Cover the blintz with a piece of parchment paper. Repeat with the remaining batter, stacking the prepared blintzes on the plate and separating them with parchment paper.

Cool the blintzes once cooked. Meanwhile, combine the ricotta cheese, strained sour cream, 1 egg yolk, sugar, and vanilla in a large bowl and use a fork to mix the ingredients well.

Place a cooled blintz on a clean surface with the less cooked side facing up. Put 2 tablespoons of filling on the lower part of the blintz, about 1 inch from the edge. Fold the lower edge of the blintz up over the filling, then fold in the sides and roll up the blintz, tucking in the edges as you go. Repeat with the remaining blintzes and filling.

Pour the remaining 1/2 cup of clarified butter into a 12-inch non-stick skillet and warm over medium heat. Do not let the butter turn brown or start smoking. Fry the blintzes seam-side down in batches of 4 or 5, leaving enough space to turn them easily in the pan, for 1 1/2 to 2 minutes, or until the bottom of each blintz is golden brown and crispy. Turn the blintzes carefully using a spatula, then fry for an additional 1 1/2 to 2 minutes, or until evenly browned on both sides. Drain the fried blintzes on paper towels, then serve warm with the strawberry sauce.

Blintzes with raspberry or blueberry sauce

Blintzes are a traditional Jewish dish consisting of thin, crepe-like pancakes that are usually filled with a creamy cheese mixture and pan-fried to give them a crispy outside. They are often served with a berry sauce or fresh fruit and can be eaten for breakfast, brunch, or dessert. Here is a recipe for blintzes with raspberry or blueberry sauce:

Ingredients:

For the blintzes:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 3 tablespoons butter, softened (plus more for frying)
• 1 cup low-fat ricotta cheese
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the raspberry sauce:

• 1 cup fresh raspberries
• 1 teaspoon lemon juice
• 2 tablespoons vegetable oil
• 1/4 teaspoon vanilla
• 1 1/2 cup ricotta cheese
• 1/2 cup cream cheese
• 2 tablespoons confectioners' sugar

For the blueberry sauce:

• 3/4 cup freshly squeezed orange juice (from 3 oranges)
• 1 tablespoon cornstarch
• 4 half-pints fresh blueberries
• 1 teaspoon grated lemon zest
• 1 tablespoon freshly squeezed lemon juice

Instructions:

• Make the blintz batter by adding milk, flour, sugar, eggs, butter, vanilla, and salt to a blender and blending until smooth.
• Heat a skillet over medium heat and pour about 1/4 cup of batter into the pan, swirling it to form a thin circle. Cook until lightly golden on both sides, then remove and keep warm. Repeat until all the batter is used.
• Make the filling by combining the ricotta cheese, cream cheese, sugar, lemon juice, and vanilla extract in a bowl and mixing until smooth. Chill the filling in the freezer while you cook the blintzes.
• Assemble the blintzes by placing a spoonful of filling onto each pancake, about 1 inch from the bottom. Fold both sides in, then roll it up like a burrito.
• Pan-fry the blintzes by melting butter and vegetable oil in a pan over medium heat. Work in batches to fry the blintzes seam-side down, cooking for 1-2 minutes on each side until golden brown.
• Make the raspberry sauce by washing and draining the raspberries, then placing them in a pot with lemon juice, sugar, and water. Stir over medium heat until the raspberries release their juice. Put the mixture through a strainer to remove the seeds and squeeze out the juice.
• In a blender, mix all the ingredients for the raspberry sauce until liquid. Pour into a bowl and let it sit for half an hour.
• Make the blueberry sauce by combining orange juice, sugar, and cornstarch in a saucepan and bringing to a boil, stirring occasionally. Add the blueberries, lemon zest, and lemon juice, and simmer for 4-5 minutes, until a few berries burst but most remain whole.
• Serve the blintzes warm with the raspberry or blueberry sauce and your choice of toppings, such as fresh raspberries and blueberries.

Blintzes with fresh fruit

Blintzes are a traditionally Jewish dish that consists of a thin pancake, similar to a crepe, that is usually filled with a creamy cheese mixture and pan-fried to give a crispy outside. They can be served for breakfast, brunch, or even dessert!

Ingredients:

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon vanilla
• 3 tablespoons butter, softened (plus more for toasting)
• 1 cup low-fat ricotta cheese
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• Fresh fruit of your choice

Steps:

• Make the filling by combining the ricotta cheese, cream cheese, sugar, lemon juice, and vanilla extract in a bowl. Mix until smooth and place the bowl in the freezer while you make the blintzes.
• Prepare the batter by adding milk, flour, sugar, eggs, butter, vanilla, and salt to a blender. Blend until smooth.
• Heat a skillet over medium heat and pour about 1/4 cup of batter into the pan. Swirl the pan in a circular motion until the batter forms a thin circle. Cook until lightly golden on the bottom, then flip and cook the other side.
• Place a spoonful of the chilled filling onto the pancake, about 1 inch from the bottom. Fold both sides in, then roll it up completely. Repeat this process with the remaining blintzes.
• Melt 2 tablespoons of butter and 1 tablespoon of vegetable or coconut oil in a pan over medium heat. Work in batches to toast the blintzes seam-side down in the pan. Cook for 1-2 minutes on each side until golden brown.
• Serve the blintzes with your choice of fresh fruit. You can also add a simple berry sauce or your favorite toppings.

Enjoy your delicious Blintzes with fresh fruit!

Blintzes with chocolate sauce

The Crepes:

Crepes are the foundation of blintzes, and they're quite simple to make. You'll need a blender to combine the batter ingredients, which typically include milk, flour, sugar, eggs, butter, vanilla, and a pinch of salt. Blend until smooth, then let the batter rest in the refrigerator for about an hour to relax the gluten.

Next, heat a skillet or crepe pan over medium heat. Pour about 1/4 cup of batter into the pan and quickly swirl it to form a thin, even layer. Cook the crepe until lightly golden on the bottom, then flip and cook the other side. Repeat this process until you've cooked all your crepes. Stack them on a plate, keeping them warm, and you're ready to move on to the filling.

The Chocolate Filling:

For a chocolate filling that complements the cheese blintzes, you'll want to prepare a mixture of chocolate and cream cheese. Start by whisking together fresh ricotta, powdered sugar, unsweetened Dutch process cocoa powder, and vanilla extract until light and fluffy. Fold in some finely grated bittersweet chocolate and slivered toasted almonds. This combination will add depth and texture to your filling. Cover and refrigerate the filling for at least an hour to let the flavours meld.

Assembling the Blintzes:

Now it's time to bring everything together. Place about 3 tablespoons of the chocolate filling onto each crepe, about 2 inches from the top. Fold the sides of the crepe in, then roll it up like a burrito. Repeat this process until all your crepes are filled and rolled.

Cooking the Blintzes:

For the final step, heat a frying pan over medium heat and melt some butter. Place the blintzes in the pan, seam-side down, and sauté until they're lightly browned and heated through. Alternatively, you can bake them in a preheated oven at 350°F for 25 to 30 minutes.

Serving Suggestions:

• Fresh berries: Add a touch of freshness and tartness to balance the richness of the dish.
• Sour cream: A dollop of sour cream can provide a tangy and creamy contrast to the sweet chocolate.
• Fruit compote: A warm fruit compote, such as cherry or blueberry, can be a delicious accompaniment.
• Powdered sugar: A light dusting of powdered sugar adds a touch of sweetness and elegance to the presentation.
• Mint sprigs: A few mint sprigs not only make the dish more visually appealing but also provide a refreshing flavour contrast.

There you have it—blintzes with chocolate sauce! This dish is sure to impress your family and friends, and it's a fun twist on the traditional cheese blintzes. Enjoy experimenting with the recipe and exploring different flavours and toppings.

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