February 19, 2018
"I absolutely love Jewish blintzes and am thankful that my grandmother taught me how to make them before she passed away. But it is an involved process and you fry them in a ton of butter. This recipe should give you the same flavor, but without all the effort. If you have trouble finding the crumbly farmer's cheese, try the Kosher section or an international grocery store. As a last resort, you can probably use dry cottage cheese (my grandmother's preference for blintzes) or ricotta cheese (a standard blintzes in original blintzes recipes)."
- Serving Size: 1 (73.3 g)
- Calories 170.9
- Total Fat - 11.3 g
- Saturated Fat - 6.3 g
- Cholesterol - 74.5 mg
- Sodium - 253.6 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 1 g
- Sugars - 6.6 g
- Protein - 9.9 g
- Calcium - 202.6 mg
- Iron - 0.5 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
Preheat oven to 350 degrees. Spray muffin tin with cooking spray.
Using a large bowl for an electric mixer, crumble the farmer's cheese into bowl. Adding one ingredient at a time, use the electric mixer to incorporate cottage cheese, sour cream, sugar, Bisquick, vanilla, butter and eggs.
Fill muffin tin halfway with cheese mixture.
Place 3 blueberries on top of each blintz muffin, and bake for 20 minutes. Cool for 5-10 minutes.
Using a knife to loosen the edges, remove the blintz muffins and place on wire rack to cool.
Before serving, sprinkle each blintz with cinnamon sugar and a dollap of sour cream in the center. May also be served plain or with additional fresh berries for garnish.
Serve hot, warm or room temperature. Refrigerate if serving at a later time or you want to serve them cold.
NOTE: I think you could make these in mini muffin pans, but would need to shorten the cooking time. I also think you might want to bake more than 3 berries each if using a regular size muffin tin.
YIELD: 12 regular size muffin blintzes
Tips & Variations
- Electric mixer
- Muffin tin
- Wire rack