{"id":32930,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cherry-cheese-blintzes\/"},"modified":"2023-11-20T13:03:43","modified_gmt":"2023-11-20T19:03:43","slug":"cherry-cheese-blintzes","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cherry-cheese-blintzes\/","title":{"rendered":"Blintzes"},"content":{"rendered":"<p>Pancakes, crepes and waffles get a lot of love. However, if you&#8217;ve never had (or heard of) a blintz before, it&#8217;s the Jewish cousin of the French crepe. Our sweet cherry-studded version makes a decadent and unexpected breakfast.<\/p>\n<h2>What&#8217;s the difference between blintzes and crepes?<\/h2>\n<p>Both crepes and blintzes resemble ultra-thin pancakes that can be made with either a sweet or savory filling. Where the two differ is that blintzes are typically smaller and fluffier than crepes. A higher egg and butter content makes blintzes a bit richer than crepes, as well. Additionally, blintzes are traditionally cooked twice: first in a skillet to cook the blintz batter, then either by baking or frying, once they&#8217;ve been filled and rolled.<\/p>\n<h2>Blintz Ingredients<\/h2>\n<p><strong>Batter:<\/strong><\/p>\n<ul>\n<li class=\"\">2% milk<\/li>\n<li class=\"\">Large eggs<\/li>\n<li class=\"\">Melted butter<\/li>\n<li class=\"\">All-purpose flour<\/li>\n<li class=\"\">Salt<\/li>\n<\/ul>\n<p><strong>Filling: <\/strong><\/p>\n<ul>\n<li class=\"\">\u00a04% fat cottage cheese<\/li>\n<li class=\"\">Softened cream cheese<\/li>\n<li class=\"\">Sugar<\/li>\n<li class=\"\">Vanilla extract<\/li>\n<\/ul>\n<p><strong>Cherry Sauce: <\/strong><\/p>\n<ul>\n<li class=\"\">Pitted sweet cherries<\/li>\n<li class=\"\">Sugar<\/li>\n<li class=\"\">Cornstarch<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1523077\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-02.jpg?fit=700%2C438\" alt=\"\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\n<p>In a small bowl, whisk together the milk, eggs and melted butter. Next, add the flour and salt. Mix well until smooth and no lumps remain. Cover and refrigerate for two hours.<\/p>\n<h3>Step 2: Make the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1523078\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-03.jpg?fit=700%2C438\" alt=\"\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\n<p>While the batter chills, prepare the cheese filling. In a food processor, blend the cottage cheese until smooth. Add the softened cream cheese, sugar and vanilla and pulse until creamy. Cover and chill until ready to use.<\/p>\n<h3>Step 3: Cook the blintzes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1523079\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-08.jpg?fit=700%2C438\" alt=\"\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\n<p>When the batter is ready, remove it from the fridge and heat a lightly greased 8-inch nonstick skillet over medium heat. Then quickly pour 2 tablespoons of batter into the center of the hot skillet. Working quickly, lift and tilt the pan to evenly coat the bottom of the skillet. Use a flexible spatula to shape the edges of the blintz into an even circle. Cook until the top appears set and almost dry.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Make sure to measure the batter (don&#8217;t eyeball it) as you add it to the pan. This will ensure the blintzes are the proper thickness. Too thin and blintzes will tear while folding or get too dark while cooking. Too thick and they won&#8217;t cook properly and will be hard to fill and fold.<\/p>\n<h3>Step 4: Flip<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1523080\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-09.jpg?fit=700%2C438\" alt=\"\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\n<p>Next, carefully flip the blintz over. For best results use a thin, flexible silicone or rubber spatula. Once flipped, gently reshape so the blintz is flat and then cook for 15 to 20 seconds longer. Move it to a wire rack. Repeat steps three and four with the remaining batter.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> In testing, we found that a single wooden or plastic chopstick works best to help lift and pull the blintz onto the spatula before flipping. It helps prevent tearing and get enough blintz onto the spatula for an easy flip every time.<\/p>\n<h3>Step 5: Cool the blintzes<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1523082\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-11.jpg?fit=700%2C438\" alt=\"cooling the cooked blintzes on a wire rack separated by paper towel or waxed paper\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\n<p>When all the blintzes have been cooked, stack them between sheets of waxed paper, parchment or paper towels. Gently wrap in foil and refrigerate until fully cooled.<\/p>\n<h3>Step 6: Fill and fold<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1523083\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-15.jpg?fit=700%2C438\" alt=\"\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\n<p>When the blintzes have fully cooled, preheat the oven to 350\u00b0F. Take a single blintz and spread a heaping tablespoonful of filling onto the lower third of each blintz. Fold the bottom edge up followed by opposite sides. Then fold the top edge down over the filling to form a little bundle. Place the blintzes seam side down in a greased baking dish.<\/p>\n<h3>Step 7: Bake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1523084\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-19.jpg?fit=700%2C438\" alt=\"\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\n<p>When all the blintzes have been filled, bake them, uncovered, for 10 minutes or until heated through.<\/p>\n<h3>Step 8: Make the cherry sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1523085\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-05.jpg?fit=700%2C438\" alt=\"\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\n<p>Meanwhile, in a large saucepan, bring thawed frozen cherries and sugar to a boil over medium heat. Reduce heat; cover and simmer for five minutes or until heated through. In a separate bowl, whisk together the cornstarch and water until smooth. Stir into the cherry mixture and bring to a boil. Cook and stir for two minutes or until thickened. If the sauce is too thick, gradually add 1\/4 cup of water until the desired thickness is reached.<\/p>\n<h3>Step 9: Serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1523086\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-22.jpg?fit=700%2C438\" alt=\"\" width=\"700\" height=\"438\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Lauren Habermehl for Taste Recipes<\/span><\/span><\/p>\n<p>Garnish the blintzes with the cherry sauce and whipped cream or confectioners&#8217; sugar, if desired.<\/p>\n<h2>Recipe Variations<\/h2>\n<p>While cheese blintzes are perhaps most traditional, there are countless ways to make this recipe your own.<\/p>\n<ul>\n<li><strong>Use other fruit toppings: <\/strong>If you like the cheese filling but are not a fan of cherries, swap in any other type of fruit. Strawberries, blueberries or apples with cinnamon are all yummy options.<\/li>\n<li><strong>Tuck fruit inside:<\/strong> Lighten up the blintzes by skipping the heavy cream filling and instead put your favorite fruit filling on the inside of each blintz. Use a store-bought pie filling or make your own. Leave plain or top with Greek yogurt and a drizzle of honey.<\/li>\n<li><strong>Make savory blintzes:<\/strong> Potatoes are a popular filling choice for savory blintzes. Whip up a batch of your favorite mashed potatoes and fold in fresh herbs, sauteed mushrooms, spinach and some cheese for a hearty blintz breakfast.<\/li>\n<\/ul>\n<h2>What to Serve with Blintzes<\/h2>\n<p>Traditionally, you will see blintzes served with poached or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/easy-smoked-salmon\/\" data-name=\"www.tasteofhome.com\/recipes\/easy-smoked-salmon\/\" data-module=\"content engagement\" data-position=\"embedded links\">smoked salmon<\/a> and some sort of fruit or green salad. Sometimes an egg dish like a frittata or strata may also be served alongside blintzes. However, feel free to serve your blintzes with other traditional American breakfast sides as well such as bacon, sausage, hash browns or fried eggs.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Don&#8217;t flip out! Learn how to make blintzes with this easy step-by-step recipe.<\/p>\n","protected":false},"author":7970,"featured_media":1972627,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304158,304046,304275,304287,306910,307144,304173,304328,306934,306936,306091,305271,304288,305487,304430,307104,303966,304437,304988,304408,304368,303887,306848,305364,304268,304026,306295,324623,304020,304005,304150,303883,305031,304353],"categories-v2":[308623,310461,309438,308650,308295,308300,309906,310190,309455,308988,308319,308984,308481,309930,309934,311836,309216,259620,310796,308830,310155,308495,308840,308935,308813,308745,308478,309603,309376,259483,308606,312152,309177,308594,308549,309434,308476,308975,309005],"coauthors":[206601],"recommended_recipes":[{"post_title":"Fruit-Topped Blintzes","post_link":"\/recipes\/fruit-topped-blintzes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Fruit-Topped-Blintzes_EXPS_FTTMZ19_5407_E03_15_1b_rms.jpg"},{"post_title":"Cheese-Stuffed Cherry Tomatoes","post_link":"\/recipes\/cheese-stuffed-cherry-tomatoes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cheese-Stuffed-Cherry-Tomatoes_EXPS_HCA21_10522_E05_11_7b.jpg"},{"post_title":"Cherry Cheese Cupcakes","post_link":"\/recipes\/cherry-cheese-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7630_HB143427C07_17_1b.jpg"},{"post_title":"Cherry Cheese Pizza","post_link":"\/recipes\/cherry-cheese-pizza\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9855_TH10029C25D.jpg"},{"post_title":"Cherry Cheese Logs","post_link":"\/recipes\/cherry-cheese-logs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps49571_THCA153054B08_29_8b-1.jpg"},{"post_title":"Cherry Cheese Danish","post_link":"\/recipes\/cherry-cheese-danish\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24175_QC10480D29D.jpg"},{"post_title":"Cherry Cheesecake","post_link":"\/recipes\/cherry-cheesecake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cherry-Cheesecake_EXPS_TOHcom23_8008_DR_08_24_6b.jpg"},{"post_title":"Cherry Pretzel Dessert","post_link":"\/recipes\/pretzel-dessert\/","post_image":"\/wp-content\/uploads\/2024\/11\/EXPS_TOHD24_15752_KristinaVanni_1.jpg"},{"post_title":"Gluten-Free Breakfast Blintzes","post_link":"\/recipes\/gluten-free-breakfast-blintzes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Gluten-Free-Breakfast-Blintzes_exps45494_THHC1757657D11A_RMS-3.jpg"},{"post_title":"Mini Cherry Cheesecakes","post_link":"\/recipes\/mini-cherry-cheesecakes\/","post_image":"\/wp-content\/uploads\/2024\/10\/Mini-Cherry-Cheesecakes_EXPS_TOHX25_468_MD_P2_10_02_1b.jpg"},{"post_title":"Cherry Cream Cheese Tarts","post_link":"\/recipes\/cherry-cream-cheese-tarts\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cherry-Cream-Cheese-Tarts_EXPS_CF2BZ20_14551_B11_20_2b-3.jpg"},{"post_title":"Cherry Cream Cheese Dessert","post_link":"\/recipes\/cherry-cream-cheese-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21585_THCA153054D10_15_4b.jpg"},{"post_title":"Cherry Chewbilees","post_link":"\/recipes\/cherry-chewbilees\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cherry-Chewbilees_exps2672_CK133085A06_14_5bC_RMS-7.jpg"},{"post_title":"Cherry Macaroons","post_link":"\/recipes\/cherry-macaroons\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cherry-Macaroons_exps9548_CC2860595B05_15_6bC_RMS.jpg"},{"post_title":"Blueberry Cream Cheese Muffins","post_link":"\/recipes\/blueberry-cream-filled-muffins\/","post_image":"\/wp-content\/uploads\/2024\/08\/Blueberry-Cream-Cheese-Muffins_EXPS_TOHD24_19271_AlejandroMonfort_16.jpg"},{"post_title":"Cherry Cheesecake Tarts","post_link":"\/recipes\/cherry-cheesecake-tarts\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2664_C0706C307C.jpg"},{"post_title":"Cheesecake Brownies","post_link":"\/recipes\/cheesecake-brownies\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cheesecake Brownies","post_link":"\/recipes\/cheesecake-brownie-squares\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cheesecake-Brownie-Squares_exps48904_TH1789930D04_05_1bC_RMS-2.jpg"},{"post_title":"Cheesecake Pops","post_link":"\/recipes\/cheesecake-pops\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cheesecake-Pops_EXPS_CWAS18_42751_D04_05__4b-7.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_20370_Lauren-Habermehl_20.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cherry-cheese-blintzes\/","name":"Blintzes","datePublished":"2018-01-01","dateModified":"2023-11-20","prepTime":"PT30M","cookTime":"PT10M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/EXPS_TOHD24_20370_Lauren-Habermehl_20.jpg","height":1200,"width":1200},"recipeCategory":["Breakfast","Brunch","Desserts"],"description":"Don't flip out! Learn how to make blintzes with this easy step-by-step recipe.","recipeIngredient":["1-1\/2 cups 2% milk","3 large eggs, room temperature","2 tablespoons butter, melted","2\/3 cup all-purpose flour","1\/2 teaspoon salt","FILLING:","1 cup 4% cottage cheese","3 ounces cream cheese, softened","1\/4 cup sugar","1\/2 teaspoon vanilla extract","CHERRY SAUCE:","1 pound fresh or frozen pitted sweet cherries","2\/3 cup plus 1 tablespoon water, divided","1\/4 cup sugar","1 tablespoon cornstarch"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the batter","text":"In a small bowl, whisk together the milk, eggs and melted butter. Next, add the flour and salt. Mix well until smooth and no lumps remain. Cover and refrigerate for two hours.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-02.jpg?fit=1024,640"},{"@type":"HowToStep","name":"Make the filling","text":"While the batter chills, prepare the cheese filling. In a food processor, blend the cottage cheese until smooth. Add the softened cream cheese, sugar and vanilla and pulse until creamy. Cover and chill until ready to use.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-03.jpg?fit=1024,640"},{"@type":"HowToStep","name":"Cook the blintzes","text":"When the batter is ready, remove it from the fridge and heat a lightly greased 8-inch nonstick skillet over medium heat. Then quickly pour 2 tablespoons of batter into the center of the hot skillet. Working quickly, lift and tilt the pan to evenly coat the bottom of the skillet. Use a flexible spatula to shape the edges of the blintz into an even circle. Cook until the top appears set and almost dry. Editor's Tip: Make sure to measure the batter (don't eyeball it) as you add it to the pan. This will ensure the blintzes are the proper thickness. Too thin and blintzes will tear while folding or get too dark while cooking. Too thick and they won't cook properly and will be hard to fill and fold.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-08.jpg?fit=1024,640"},{"@type":"HowToStep","name":"Flip","text":"Next, carefully flip the blintz over. For best results use a thin, flexible silicone or rubber spatula. Once flipped, gently reshape so the blintz is flat and then cook for 15 to 20 seconds longer. Move it to a wire rack. Repeat steps three and four with the remaining batter. Editor's Tip: In testing, we found that a single wooden or plastic chopstick works best to help lift and pull the blintz onto the spatula before flipping. It helps prevent tearing and get enough blintz onto the spatula for an easy flip every time.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-09.jpg?fit=1024,640"},{"@type":"HowToStep","name":"Cool the blintzes","text":"When all the blintzes have been cooked, stack them between sheets of waxed paper, parchment or paper towels. Gently wrap in foil and refrigerate until fully cooled.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-11.jpg?fit=1024,640"},{"@type":"HowToStep","name":"Fill and fold","text":"When the blintzes have fully cooled, preheat the oven to 350\u00b0F. Take a single blintz and spread a heaping tablespoonful of filling onto the lower third of each blintz. Fold the bottom edge up followed by opposite sides. Then fold the top edge down over the filling to form a little bundle. Place the blintzes seam side down in a greased baking dish.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-15.jpg?fit=1024,640"},{"@type":"HowToStep","name":"Bake","text":"When all the blintzes have been filled, bake them, uncovered, for 10 minutes or until heated through.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-19.jpg?fit=1024,640"},{"@type":"HowToStep","name":"Make the cherry sauce","text":"Meanwhile, in a large saucepan, bring thawed frozen cherries and sugar to a boil over medium heat. Reduce heat; cover and simmer for five minutes or until heated through. In a separate bowl, whisk together the cornstarch and water until smooth. Stir into the cherry mixture and bring to a boil. Cook and stir for two minutes or until thickened. If the sauce is too thick, gradually add 1\/4 cup of water until the desired thickness is reached.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-05.jpg?fit=1024,640"},{"@type":"HowToStep","name":"Serve","text":"Garnish the blintzes with the cherry sauce and whipped cream or confectioners' sugar, if desired.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/cheese-blintzes-052820-TOH-22.jpg?fit=1024,640"}],"recipeYield":"9 servings","author":[{"@type":"Person","name":"Lauren Habermehl"}],"nutrition":{"@type":"NutritionInformation","calories":" 245 calories","fatContent":"10g fat (6g saturated fat)","cholesterolContent":"97mg cholesterol","sodiumContent":"306mg sodium","carbohydrateContent":"31g carbohydrate (21g sugars","fiberContent":"1g fiber)","proteinContent":"8g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.923077,"reviewCount":13,"worstRating":1,"bestRating":5},"recipeCuisine":"Jewish","video":{"@type":"VideoObject","name":"Cherry Cheese Blintzes","description":"Check out this video for how to make Cherry Cheese Blintzes.","thumbnailUrl":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/wpconnatixthumbnailsprod\/CherryCheeseBlintzesDIYD20370031124H_thumbnail.jpeg"],"uploadDate":"2024-04-12 15:20:47","duration":"P0DT0H2M22S","contentUrl":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/04\/CherryCheeseBlintzes_DIYD_20370_031124_H.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"amehart"},"reviewBody":"These were delicious!! The only thing I did differently was I folded them like burritos with both ends in and then fried them in the butter. My mother love the slightly crunchy outside with the silky smooth cheese filling. The cherry mixture put it over the top. Definitely a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tammycookblogsbooks"},"reviewBody":"<p>These were good! Making the crepes took some time and practice for me to get them right. I used canned cherry pie filling for the topping.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PaulMitchell"},"reviewBody":"My Mom made Nalesniki for us all the time when we were kids in the 1950\u2019s. She grew up in Poland and came to the US in 1943.  The Nalesniki crepes were awesome and featured lots of butter. That helped get them tan with some bubbly brown spots. Most of the time they would be served plate sized flat. We would sprinkle sugar and \/or homemade current jelly on them ourselves. Several of them were considered a meal, not desert!  Mom wasn\u2019t usually a great cook because she didn\u2019t like being cooped up in the kitchen away fro the rest of the family in the living room. But she made a dynamite Nalesniki and a few other Polish knockouts.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"alfoa"},"reviewBody":"Recipe is delicious.  There are some tricks that I would like to share.  First of all, you need to add 4 tablespoons of batter to the 8-inch skillet. 2 tablespoons only coats half of the pan.  Also, I used 2% cottage cheese, fat free cream cheese, and skim milk, and it turned out fine.  Lastly, it takes a long time to cook & flip each individual crepe; next time I am going to try to have 2 pans going at once.  Last time I made these, I made the crepes the day before in order to save time.  These are easy, but time-consuming.  The taste is worth it, though.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Maria"},"reviewBody":"I added 1\/2 less sugar.  Next time won't add sugar at all to the filling.  Also too greasy.  I wouldn't grease the pans since there's plenty of butter in the recipe.  Overall, good recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-07-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"twinkiedog"},"reviewBody":"I doubled the cream cheese......absolutely fantastic!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Katarina"},"reviewBody":"Wirklich Gut!! 99% like my German-Jewish Omie\u2019s recipe!! I love it!! Adank!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rrharding"},"reviewBody":"Yummy Christmas breakfast.Easy but delicious.  In a rush, canned blueberry pie filling works for topping.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KD"},"reviewBody":"I didnt have 2 hours to wait so I blended the batter in my blender.  I had fresh strawberries so used them rather than cherries.  Also, I changed the filling a tad bit so not to waste.  I had about 1 1\/4 cup cottage cheese and used a whole stick of cream cheese. I used a cast iron skillet so no sticking and cooked very well. My husband (who hates fancy breakfasts) loved it.  This was a hit for the entire family.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"javin22"},"reviewBody":"I make this all the time with gluten free rice four blend, and it is perfect. Makes a great gluten free desert.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"amehart"},"reviewBody":"Delicious! I did make the crepes ahead of time as a time saver. I didn't bake mine because my mother prefers a little crust to her blintzes, so I wrapped like a burrito and then fried in butter until crispy and lightly golden. They came out wonderful and have used a variety of fruit sauces and they are all wonderful.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-09-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"d.k.camp"},"reviewBody":"I absolutely HATE Cherries, so I substituted a strawberry sauce. 1 pt of fresh or frozen strawberries (thawed), 1\/8 cup water or the juice from the frozen strawberries, 1\/2 tsp real balsamic vinegar (optional but well worth it). Puree thoroughly, then add 1\/4 cup sugar and stir until dissolved. Add extra sugar to your taste. You CAN cook this before blending. If you do I would bring to a light boil, then add 1-2 tbl of butter before cooling and pureeing. Add the sugar while boiling. Options: substitute orange juice for the water, substitute a squeeze of fresh lemon juice for the balsamic vinegar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-04-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"stephbosco"},"reviewBody":"Yummy!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Cherry Cheese Blintzes","description":"Check out this video for how to make Cherry Cheese Blintzes.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/04\/CherryCheeseBlintzes_DIYD_20370_031124_H.mp4","duration":"142","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/04\/exps20370_CW153045B08_20_9b-13.jpg","advertising":true,"jw_id":"z3fselxa","jw_url":"http:\/\/content.jwplatform.com\/videos\/z3fselxa-gTFJI986.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/z3fselxa\/poster.jpg?width=720","jw_publish_date":"04\/12\/2024"},"rms_legacy_id":"20370","romance_copy_dek":"Don't flip out! 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