• Prep Time:
  • Cooking Time:
  • Serves: 12 Blintzes

Cheese Blintzes

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 2 c Ricotta cheese
  • -OR- dry curd cottage cheese
  • 3 oz Cream cheese; softened
  • 1/4 c Sugar
  • 1 ts Vanilla
  • 3 Eggs
  • 1 c Milk
  • 3/4 c Pancake & Waffle Mix
  • -- (Aunt Jemima Original)
  • 2 tb Vegetable oil
  • 2 tb Margarine or butter; melted
  • Dairy sour half and half
  • -OR- sour cream (optional)
  • Strawberry preserves (opt.)


In small mixer bowl, combine ricotta cheese, cream cheese, sugar and
vanilla. Beat at medium speed on electric mixer until smooth. Cover;
chill until ready to use.

Combine eggs, milk, pancake mix and oil; mix until smooth. Let stand 5
minutes. Heat 6 to 7-inch skillet over medium-high heat. For each
pancake, pour scant 1/4 cup batter into hot, prepared pan; immediately
tilt pan to coat bottom evenly with thin layer. Cook 45 seconds or until
top looks dry. Turn; cook about 20 seconds more. Stack pancakes between
sheets of wax paper.

Heat oven to 325 F. Grease 13x9-inch glass baking dish with 1 teaspoon
melted margarine. Spoon 2 rounded tablespoons filling into center of each
pancake. Fold 2 sides over filling; fold up ends to form a rectangle.
Place blintzes in prepared dish; brush with remaining margarine.* Bake 20
to 25 minutes or until heated through. Serve with sour half and half and
strawberry preserves, if desired.

*NOTE: At this point, blintzes may be covered tightly and refrigerated
several hours or overnight until ready to bake. Uncover; proceed as
recipe directs.

* calories 196
* carbohydrates 14 g
* protein 8 g
* fat 12 g
* calcium 187 mg
* sodium 240 mg
* cholesterol 90 mg
* dietary fiber 0 g

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