Hi everyone, Tracy here! I’m so delighted to share one of my family’s treasured recipes with you today – baked blintzes. These tender stuffed crepes hold such a special place in my heart.
Growing up, my grandmother would make a huge batch of blintzes whenever I went to visit her. The aroma of the sweet cheese filling and crepes wafting from the oven instantly made me feel at home. She’d always let me help with folding and rolling the stuffed crepes, which I loved doing.
As an adult now, baked blintzes always transport me back to my grandmother’s cozy kitchen. The process of preparing the components – tangy farmers cheese, lightly sweetened sour cream, delicate crepes – and then carefully wrapping the filling to create neat little packages is so satisfying. Not to mention when they emerge from the oven, golden brown with the cheese just oozing out. Simply divine comfort food!
I find making blintzes incredibly soothing and therapeutic. I hope by sharing this cherished family recipe, I can pass along some of the tender loving care that goes into this traditional dish. So grab your rolling pin and join me! Let’s keep my grandmother’s legacy of baked blintzes going strong.
Baked Blintzes recipes
Baked Blintzes with Blueberry Sauce
Ingredients
For the batter:
- 1 1/4 cup milk
- 2 tablespoons sour cream
- 1/2 stick unsalted butter melted
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 1/3 cups all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
For the filling:
- 3 cups ricotta cheese
- 8 ounces mascarpone cheese
- 2 large eggs
- 1/3 cup sugar
- 1 tablespoon lemon zest grated
- 2 tablespoons lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
For the blueberry sauce:
- 3/4 cup orange juice freshly squeezed
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 2 cups blueberries fresh
- 1 teaspoon lemon zest grated
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350 F and butter a 9 x 13 pan.
- Place all of the batter ingredients in a food processor and mix until smooth. Pour half the batter (about 1 3/4 cups) into the buttered pan and bake for 8-10 minutes. Check that it does not turn too dark, as you want the texture to remain soft like that of a crepe.
- For the filling, add the cheeses, eggs and sugar in the food processor and mix until smooth. Add the remaining ingredients and process until just mixed.
- Pour the filling mixture onto the baked batter, spread evenly, and top with the remaining batter. Bake for 30-40 minutes, until the top is a light golden color. Do not over bake to achieve the appropriate texture. Remove from the oven and allow to set for 10-15 minutes.
- To make the blueberry sauce, mix the orange juice, sugar and cornstarch in a small saucepan. Allow to boil and thicken, stirring every so often. When the mixture has thickened, add the blueberries and simmer for 4-5 minutes. Some blueberries will burst but you still want some to remain whole. Add the lemon juice and zest, and allow to cool.
Video
Notes
Nutrition
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Stovetop Baked Blintzes
To prepare delicious pan-fried blintzes, begin by preheating a skillet or frying pan on the stovetop over medium heat, allowing it to warm up for a couple of minutes. Once the skillet is hot, add a generous pat of unsalted butter and let it melt, swirling it around to coat the bottom evenly, infusing the blintzes with a rich, buttery flavor. Carefully place the Baked Blintzes in the skillet, seam side down, ensuring they sizzle gently but do not burn. Let them cook for about 2-3 minutes until they turn golden brown. Using a spatula, gently flip the blintzes and cook the other side for an additional 2-3 minutes until it’s golden and crispy. Once cooked to perfection, remove the pan-fried blintzes from the skillet and place them on a plate lined with paper towels to absorb any excess butter. Serve these delectable treats immediately while they’re piping hot, ensuring a delightful culinary experience for all.
Tips for making Baked Blintz
Cooking Tips
First, take care when making the delicate crepes. Getting the batter consistency just right is key – thin enough to spread easily in the pan, but not so thin that they fall apart when folded. I like to use a small ladle to evenly distribute the batter for a nice round shape. Don’t fret over the occasional tear or odd shape! Just pinch it together.
When making the filling, be sure to thoroughly drain any excess liquid from the farmers cheese so the blintzes don’t get soggy. And resist the urge to over-sweeten the tangy cheese! I find just a touch of sugar allows the natural flavor to shine through.
Here’s my special trick – place a small spoonful of filling just off-center on the crepe. This ensures that when folded and rolled up, there’s no risk of the filling oozing out the sides. Then gently fold in the sides before rolling away from yourself into a neat little package.
For baking, I like to lightly oil the dish and snugly tuck in seam-side down so they hold their shape. And don’t open the oven door too much while they bake! Peeking can make them deflate. Just let them gently turn golden brown and heat through.
Serving Suggestions
Baked blintzes, with their sweet and tangy cheese filling, prove to be a versatile dish that pairs wonderfully with a variety of complementary flavors. Among the delightful recipes to enjoy alongside these stuffed crepes, Soy Sauce Eggs offer a savory starter or side, with their salty marinade providing a pleasing contrast to the sweet filling of the blintzes. Adding to the medley of textures and flavors, Crispy Shrimp Tempura served atop the blintzes introduces a playful crunch, with the sweet dipping sauce further enhancing the cheese filling. For a fusion twist, topping Tonkotsu Ramen noodles with baked blintzes instead of dumplings creates a delightful interplay of flavors, with the rich broth complementing the blintz’s taste. Additionally, Grilled Teriyaki Salmon, glazed in a sweet and sticky sauce, pairs seamlessly with baked blintzes, offering a harmonious blend of flavors. Finally, to conclude the meal on a refreshing note, serving Cool Matcha Ice Cream alongside baked blintzes provides a delicious balance of bitter-sweet flavors, rounding off the dining experience perfectly. These recipes showcase the versatility of baked blintzes, transforming them into delightful culinary creations that are sure to please any palate.
Frequently Asked Questions about Baked Blintzes
- Can I make Baked Blintzes ahead of time? Yes, you can prepare Baked Blintzes ahead of time and refrigerate them for up to 24 hours before baking or pan-frying. Cover them with plastic wrap to prevent drying out.
- What’s the best way to reheat leftover Baked Blintzes? To reheat Baked Blintzes, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until they’re heated through. This restores their crispness and flavor.
- Can I freeze Baked Blintzes? Yes, you can freeze Baked Blintzes before or after baking. Wrap them in plastic wrap and place them in an airtight container or freezer bag. They can be frozen for up to three months.
- Can I use different fillings for Baked Blintzes? Absolutely! While cream cheese and fruit fillings are classic, you can experiment with various sweet or savory fillings like ricotta and spinach, apple cinnamon, or even chocolate and banana.
- What’s the difference between Baked Blintzes and regular Blintzes? Baked Blintzes are typically cooked in the oven or on the stovetop after being filled and folded. Regular Blintzes are pan-fried immediately after folding and are typically thinner due to the cooking method. Both are delicious, but Baked Blintzes have a slightly different texture and appearance.
Conclusion
In conclusion, I hope you all enjoyed learning how to make these tender baked blintzes with me. It was such a joy to share this cherished family recipe and some of my tips for blintzy success along the way. If you give these a try, let me know! I’d love to see photos of your gorgeous, golden crepes fresh from the oven.
And be sure to visit Food and Meal at foodandmeal.com for many more delicious recipes and cooking inspiration! I try to share new content regularly, so come back often. You can also find Food and Meal on social media for quick recipe ideas and foodie photos.
Thanks again for spending time in the kitchen with me today. Now go relax and treat yourself to a few of those sweet cheese-filled packages you worked so hard to create. You deserve it after becoming a blintz baking pro! Enjoy, friends.
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.