Diana's Desserts - www.dianasdesserts.com
See more recipes in Chanukah

Cheese Blintzes with Honey

in Diana's Recipe Book

[Be the first to post a review!]
Servings: 10-12
Food mavens say that cheese courses for dessert are all the rage. Honey-sweetened blintzes may not be exactly what they had in mind, but why let a detail like that stop us? (Note: According to Jewish dietary law, recipes with dairy products may not be eaten along with or following meals featuring meat.)

1 8-ounce carton mascarpone or cottage cheese
1 tablespoon honey
1 tablespoon milk
1/2 teaspoon finely shredded lemon peel or snipped lemon verbena
1/4 teaspoon anise seed, crushed
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 egg white
3/4 cup milk
1 egg yolk
2 teaspoons walnut oil or hazelnut oil
1-1/2 teaspoons granulated sugar
1/2 teaspoon vanilla extract
Nonstick cooking spray
1 cup seedless green grapes, sliced
Confectioners' sugar

1. For filling, in a small mixing bowl beat together mascarpone cheese, honey, the 1 tablespoon milk, shredded lemon peel or verbena, and anise seed. Cover; set aside.

2. For blintzes, stir together flour and baking powder. Set aside. In a small mixing bowl beat egg white with an electric mixer on medium to high speed until soft peaks form.

3. In a large mixing bowl combine the 3/4 cup milk, egg yolk, walnut or hazelnut oil, granulated sugar, and vanilla. Beat with electric mixer until well combined. Add flour mixture; beat just until mixture is smooth. Fold in beaten egg white (texture should be that of a milk shake).

4. Spray a nonstick griddle or skillet with nonstick cooking spray. Heat over medium heat 1 to 2 minutes. For each blintz, pour about 2 tablespoons batter onto griddle. Quickly spread batter to 4- to 5-inch circle.

5. Cook blintz pancake for 20 seconds or until light brown. Gently turn with a spatula; cook second side for 15 seconds. Invert blintz pancake onto a plate lined with paper towels. Repeat with remaining batter to make 10 to 12 blintzes. (You may cook up to 3 or 4 blintzes at a time in a large skillet.) Place a dry paper towel between each layer of blintz pancakes. Cover and keep warm.

6. To serve, spoon 1 slightly rounded tablespoon of cheese mixture across pancake just below center. Fold the bottom of pancake over filling. Fold in sides, then roll up. Arrange blintzes, seam-side down, on individual dessert plates. Top with grapes. Sprinkle with powdered sugar. Serve warm or at room temperature.

Makes 10 to 12 servings.

Nutritional Information
Nutritional facts per serving
calories: 150 , total fat: 10g , saturated fat: 5g , cholesterol: 43mg , sodium: 40mg , carbohydrate: 12g , fiber: 0g , protein: 6g , vitamin A: 1% , vitamin C: 2% , calcium: 3% , iron: 3%

Source: Better Homes and Gardens Magazine
Date: March 14, 2003

Add Your Review

  YOUR NAME (required)
 (Very Good)
 (Could be Better)
  RATING (required)