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Cheese Blintzes

  Eggs 3 , well beaten
  Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Cooking oil 2 Tablespoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
  Cheese filling 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Sour cream 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Solo filling/Glaze 1⁄4 Cup (4 tbs) (Any Desired Fruit Flavor)

Combine eggs, milk, salt, and oil.
Stir in flour and blend well.
Let mixture stand about 30 minutes.
Heat a scant teaspoon butter in a 10-inch skillet.
Pour about 1/4 cup batter and tilt pan quickly to spread batter over bottom of pan.
Cook over medium-high heat until batter sets; bottom should not brown.
Turn out onto a platter, stacking cakes bottom side up.
When all the pancakes are cooked, divide cheese filling among pancakes, spreading it along 1 edge of cooked side.
Fold sides in and roll up, starting with side that is spread with filling.
Roll tightly and refrigerate at least 1 hour.
At serving time, melt 2 tablespoons butter in a heavy skillet over medium heat.
Brown blintzes carefully on both sides, turning once, adding more butter if needed.

Recipe Summary

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1962 Calories from Fat 1230

% Daily Value*

Total Fat 139 g214.4%

Saturated Fat 66.2 g330.9%

Trans Fat 0 g

Cholesterol 892.7 mg297.6%

Sodium 2339.4 mg97.5%

Total Carbohydrates 118 g39.4%

Dietary Fiber 2.5 g10.1%

Sugars 33.8 g

Protein 63 g125.4%

Vitamin A 75.6% Vitamin C 1.7%

Calcium 118.1% Iron 44.1%

*Based on a 2000 Calorie diet

Cheese Blintzes Recipe