Easy Cheese Blintz Casserole Recipe - This Is How I Cook (2024)

FAQs

What do you serve with cheese blintzes? ›

"Blintzes are out of this world and a great comfort food. These are to be served with sour cream or perhaps you'd like them with a fruit syrup. Courtesy of torahbytes.org."

Conventional or Toaster Oven:

Preheat oven to 400°F. Place frozen blintzes on a lightly oiled baking sheet. Bake for 10 minutes, then turn over and bake for an additional 3 minutes or until golden and warmed through.

Blintzes vs Crepes

The main difference is crepes are only cooked once, and be be served plain, without filings. Blintzes, are always served filled, usually with a cheese mixture, and are cooked twice; once when made, and again after they are filled and pan fried.

Uncooked blintzes can be frozen individually on a tray, then wrapped individually and frozen for up to 3 months. The cooked blintzes can be refrigerated for up to 1 day; they can be frozen, using the method for uncooked blintzes.

One of the reasons that blintzes in particular are a beloved Shavuot food is that two blintzes laid side-by-side resemble the two tablets Moses received on Mount Sinai. Jewish grandmothers would have you believe that making blintzes is an enormous production, but it is just not true.

The Origin of the Blintz

The blintz originated from Eastern Europe from a Jewish community called Ashkenazi. The Slavic translation is “pancake” since it resembles a pancake. Traditional fillings include sweetened cheese with raisins.

If you froze them before you fried them, you will probably do best warming them up in the oven for a few minutes and then frying them. You don't want to thaw them or they will fall apart.

For frozen grated cheese, if using in cooking, it's possible to use straight from frozen or scatter the desired amount of grated cheese out onto a plate and defrost in the fridge for 1-2 hours. This will work perfectly well in sandwiches.

You can also use the cheese frozen: For example, frozen shredded mozzarella can go right on a pizza—it'll melt in the oven.

Both crepes and blintzes are a thin cooked pancake made from wheat flour and prepared either sweet or savory. They can be rolled or folded and filled with all sorts of ingredients -- meats (when using non-dairy milk in the batter) or cheese and vegetables to chocolate and fruits.

Is crepe mix the same as pancake mix? ›

The main difference is that pancake batter has a raising agent in it, such as baking powder or baking soda, and crepe batter does not. This means that pancakes are thicker and fluffy while crêpes are thin and flat.

Russian blinis tend to be thicker than blintzes (which came by way of Eastern Europe to the U.S. via Jewish immigrants) because blinis are made with a yeasted batter that's left overnight to rise, whereas blintzes — like crêpes — are made of flour, milk, and eggs.

Both the crêpes and the filled blintzes can be made ahead of time; just cover and chill overnight or freeze for up to one month.

The type of cheese is the biggest consideration - hard cheese will last longer and is less likely to pose a health risk, while soft and fresh cheeses should remain refrigerated and only be left out for two hours at most. No matter the cheese, leaving it out for more than two hours may change the quality and taste.

Soft cheeses such as cottage cheese, ricotta or Brie can be refrigerated one week but they don't freeze well. Hard cheeses such as cheddar, Swiss and Parmesan can be stored in the refrigerator six months before opening the package and three to four weeks after opening. It can also be frozen six months.

She'd wrap up the potato blintzes into little packages and pan-fry them in butter until each side was crisp and golden brown. She'd serve them with sour cream, maybe a dish of applesauce.

Add a healthy twist to a classic by spreading on a little nut butter and topping with thin slices of sweet apple. Feeling a little spicy? Try adding a sprinkle of ground cinnamon.

Crackers with dried fruit work well for cheddar, swiss, and manchego cheese, while olive oil crackers are delightful with parmesan.