This simple homemade cheese blind recipe has a light, delicate crepe and a creamy, protein hut cheese filling. Perfect for brunch or dessert and make-a-haad Friendly!
Cottage Cheese Blintz Recipe
If you have never tried a warm cheese blint, you are for such a pleasure. Blintzes (sometimes referred to as Blintz or Blintzes) are delicate crepes that are filled with a sweet cheese mixture that folds together like small packages and gently swing until they are goldenbred. I played around with my blitnz recipe with part-ski-cottage cheese for additional protein and some beaten cream cheese for a creamy filling that is delicious and not too heavy. They came out perfectly, ideal for breakfast and brunch or even dessert – only dust with powdered sugar and add fresh berries or my light warm berry sauce. This simple recipe leads you through every step so that you can create classic cheese blinds in your own kitchen, only healthier than most others!
Why this recipe works
These homemade cheese lines are easy to prepare at home and are lighter and healthier than most recipes. When I tested her, I shared her on social media and you all asked about the recipe! Here is the reason why you should try:
- Higher protein filling: The use of part-skim-cottage cheese instead of farm cheese or ricotta adds more protein and keeps the filling light but creamy.
- Make-based friendly: You can prepare and roll in advance, then fry and bake when you are ready to serve.
- Fewer calories: My homemade crepes are lighter, sugar -free and in protein higher than conventional crepes. I also skip the butter that adds many calories, but they won’t miss them.
- Nutritional restrictions: Weight observer-friendly, vegetarian and protein
Ingredients will need
Here are all ingredients for this homemade blinze. First the dough ingredients are. You can find the exact measurements in the recipe card.
- Milk: I used Fairlife’s fat -free milk To increase the protein, but regular milk also works.
- All -purpose flour is the basis of the dough.
- Cold water: Start with 2 tablespoons of water and add an additional tablespoon if necessary. The dough should be thin enough to pour lightly into the pan.
- Egg Provision additional protein.
- Plant oil: If you don’t have vegetable oil, use neutral oil such as avocado or grape oil.
- Sugar: Monastery Is my sweetener if I want to reduce the sugar, carbohydrates And calories. However, you can use granulated sugar if you prefer it.
- Kosher salt Improves the taste and texture.
- Vanilla extract Improves the taste and adds a subtle sweetness.
And here is what you need for the Blintz filling:
- Cottage cheese: Strain part-ski hut cheese to remove any liquid. Good culture Is my favorite because it is thicker than most other brands and the best taste. They also sell a lactose -free version.
- Bottled cream cheese is lighter than normal cream cheese and makes the filling creamy, light and delicious. Let it come to the room temperature so that it is easier to mix.
- egg Helps to bind the filling so that it does not go out of the blints.
- Monastery You can add confectionery to the filling without sugar, carbohydrates or calories.
- Lemon peel For light citrus taste
- Salt: Only one pinch compensates for the sweetness.
- Toppings: Dust dust with powdered sugar and with my homemade berry sauce, if desired. I recorded a simple berry sauce recipe on the ground, which I like to serve with it.
How to do blintze
Here you can find out how to make these simple blinze with cottage cheese. The recipe card can be found for printable instructions below.
- How to do the crepe dough: Mix all dough ingredients into a mixer until they are smooth.
- How to fill the cheese: Whisk the filler in a bowl and cool down to the need.
- Cook the crepes: Pour the dough into a hot, oiled, non -standing pan and whirl around it to coat the ground. After 30 to 60 seconds, turn the crepe, cook for another 30 seconds and put it on a plate.
- How to fold Blintze: Spoon the filling on every crepe and fold the page closest to you, over the cheese mixture. Then fold the two sides and roll the crepe into a small rectangle.
- How to cook blintze: Cook the Blintzes on each side in a large pan for a minute. Then transfer it into an oiled baking dish and bake it at 325 ° F until the filling is firm.
Variations and substitutions
- Cream cheese: If you do not find flushed cream cheese, the normal function works.
- Toppings: If you do not want to prepare the berry sauce, via the Blintze with your favorite berry jam or fresh berries. They are also good with a splash honey.
How to store and freeze
- Make-hale-tip: Fill and roll the blint. Then cool them up to 24 hours in an airtight container. If you are ready to serve you, follow the instructions for browning and baking.
- Cool Blintzes cooked for up to 3 days.
- How to freeze: You can freeze blints before roasting and baking pans or after these steps. In any case, it is best to freeze them in a single layer or with parchment paper in between so that they do not glue together. Store in the freezer for 2 to 3 months.
- How to heat again: When your blints were completely cooked, thaw them in the refrigerator and heat them up in a pan or oven until they are warm. If they were not cooked, bake the frozen blintzes for 20-25 minutes in a 325 ° F-oven until it was warm in the middle.
What should serve with blinds
Yield: 5 Portions
Serving size: 2 Blintzes
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Mix milk, flour, water, eggs, oil, monk fruit, salt and vanilla in a mixer.
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Mix 30 to 60 seconds until they are completely smooth without over mixing and scraping off the pages as needed. Remove to rest.
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In the meantime, the filling: make filling: cottage cheese, cream cheese, egg, 2 tablespoons of monk meter fruit sweetener or sugar, lemon peel and salt together in a mixed bowl until they are thoroughly combined. You can also mix this in a mixer for a smooth texture. Cover and cool until it is necessary.
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Heat A 10-inch unsteak pan over medium heat. If you spray hot with the cooking spray and pour a generous ¼ cup or a sparse ⅓ cup. Whisk the dough immediately to coat the bottom of the pan. Cook until the surface looks dry and the lower sets about 30 to 60 seconds.
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Turn the crepe and briefly cook the other side, about 30 seconds. Transferred to a plate. Repeat them to cook and stack the remaining crepes.
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Preheat the oven to 325 ° F. Spray a baking dish with oil.
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Spoon about 3 tablespoons on every crepe, about 1 inches from the edge, which is near you. Fold the edge over filling and grab it slightly. Fold both sides and then roll into a small filled rectangle (Blintz) and end with the seam below.
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Spray a large pan with oil (or butter) over medium heat. When you work in batches, cook several blinze until it is golden brown golden brown and turns gently by 1 minute per side. Transfer to the prepared baking dish.
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Bake in the preheated oven to strengthen the filling for about 10 to 12 minutes. Cool the blinze on 5 minutes, then dust slightly with the remaining powdered sugar and serve.
Last step:
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Recipe tip:
To make them forward, cool the rolled -up blinze until you can serve them and then follow the instructions for browning in butter.
Optional berry sauce:
For a medium -sized touch 1 ½ cups fresh from frozen berries (mixed berries, blueberries, raspberries, cherries), the bowl of 1 lemon and ¼ cup of monk fruiter. Let it boil low and simmer for 5 to 6 minutes. Stir in the additional 1 cup of berries and remove from the stove. Spoon the sauce over blinze and serve.
Portion: 2 BlintzesPresent Calories: 257 KcalPresent Carbohydrates: 33 GPresent Protein: 18 GPresent Fat: 9 GPresent Saturated fat: 4 GPresent Cholesterol: 168 mgPresent Sodium: 349 mgPresent Fiber: 1 GPresent Sugar: 5 G
FAQ
A blintz is a thin crepe with sweetened cheese or fruits, folded into a small envelope and slightly golden inside and warm.
Crepes can be filled simply or with sweet or hearty ingredients, while the blinze traditionally filled with cheese. In addition, blintzes are always cooked twice, while crepes are often only cooked once.
If you are interested in homemade crepes, try my crepes with berries and cream and chocolate crepes with strawberries.
Blintzes emerged Eastern EuropeEspecially in countries like Ukraine, Poland, Hungary and Russia. They are also popular with Ashkenasian Jews Shavuotin which milk base dishes traditionally occur.
Peasant cheese, a fresh, soft cheese, is used in traditional cheese leaf recipes. It is “a Pressed cottage cheese This is a bit more acidic and, thanks to a lower moisture content, has a firmer texture. “My version uses a combination of cottage cheese and beaten cream cheese that worked perfectly here.
You will love more cottage cheese recipes
If you love traditional breakfast, try my Easy Crepes recipe or these tin pancakes. Further recipes for cottage cheese cheese cheese can be found Five recipes for cottage cheese To inspire your next meal!
If you try this recipe for cheese leaf, leave a ⭐ ⭐ ⭐ below! I love to hear how your blints develop. Or mark me in your photos or videos InstagramPresent Tiktokor Facebook! And make sure you join this Skiny button -community To see what everyone cooks!
