cheese blintzes
recipe for cheese blintzes stuffed with ricotta and cream cheese . includes step by step photos . jewish, kosher, dairy, deli foods.
eggs, flour, sugar, milk, water, vanilla, salt, nonstick cooking oil spray, vegetable oil with a high smoke point for frying grapeseed or peanut oil works best, lowfat ricotta cheese, cream cheese, sugar, egg yolk, fresh lemon juice, vanilla, salt
- 4 large eggs
 - 1 cup flour
 - 1/3 cup sugar
 - 3/4 cup milk
 - 1/4 cup water
 - 1 tsp vanilla
 - pinch salt
 - nonstick cooking oil spray
 - vegetable oil with a high smoke point for frying grapeseed or peanut oil works best
 - 1 cup lowfat ricotta cheese
 - 8 oz cream cheese
 - 1/4 cup sugar
 - 1 large egg yolk
 - 2 tsp fresh lemon juice
 - 1 tsp vanilla
 - pinch salt

- the night before place the ricotta cheese from the filling ingredients into a strainer lined with cheesecloth placed on top of a bowl.
 - let the ricotta drain overnight in the refrigerator to remove excess liquid.
 - note this step is optional, it will help the filling to thicken so it won't be quite so soft and goopy in the center.
 - blend all of the blintz ingredients together using a food processor, blender, immersion blender or electric hand mixer.
 - consistency of the batter should be smooth no lumps.
 - alternatively, you can use a fork to mix all ingredients together until the batter is smooth.
 - make sure you get rid of all the lumps.
 - warm up a nonstick skillet on medium heat until hot.
 - the skillet is ready when a drop of water sizzles on the surface of the pan.
 - if the water pops or jumps out of the pan, the skillet it too hot let it cool slightly before starting.
 - if the water sizzles, it's at the perfect temperature.
 - grease the entire surface of the hot pan generously with nonstick cooking oil spray keep the oil spray away from gas stovetop flame.
 - pour the blintz batter by 1/3 cupfuls into the pan, then tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.
 - let each blintz cook for 60 75 seconds until the edges of the blintz brown and the bottom of the blintz is lightly golden.
 - you can tell it's ready by touching the center of the pancake's surface it should be dry and slightly tacky to the touch.
 - do not flip the blintz to cook the other side.
 - use a spatula to take the blintz out of the pan and place it on a plate.
 - keep the blintzes separated by pieces of parchment paper, wax paper, or paper towels.
 - this will help keep them from sticking together.
 - when all of the blintzes are cooked, create your filling.
 - put all of the filling ingredients into a mixing bowl, then use a fork to mix them well.
 - filling should be well blended but slightly lumpy.
 - now you're going to stuff and wrap up your blintzes put 3 tbsp of filling on the lower part of the blintz, about an inch from the edge.
 - fold the lower edge of the blintz up over the filling.
 - fold the sides of the blintz inward, as though you're folding an envelope.
 - roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.
 - when the blintzes are stuffed and rolled, you are ready to fry them.
 - pour 1/4 cup of vegetable oil into the skillet and heat over medium until hot.
 - do not let the oil turn brown or start smoking if this happens, discard the oil and try again.
 - cook the blintzes in batches of 3 this will give you space to turn them easily in the pan.
 - carefully place the stuffed blintzes flap side down into the hot oil.
 - the blintzes should fry for 1 1/2 to 2 minutes until they're brown and crispy.
 - turn the blintzes carefully using a spatula and/or tongs, then fry for an additional 1 1/2 2 minutes.
 - blintzes should be evenly browned on both sides.
 - serve blintzes warm.
 - they can be served as is or topped with fruit topping, sour cream, applesauce, whipped cream or maple syrup.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 4 large eggs
- 1 cup flour
- 1/3 cup sugar
- 3/4 cup milk
- 1/4 cup water
- 1 tsp vanilla
- pinch salt
- nonstick cooking oil spray
- vegetable oil with a high smoke point for frying grapeseed or peanut oil works best
- 1 cup lowfat ricotta cheese
- 8 oz cream cheese
- 1/4 cup sugar
- 1 large egg yolk
- 2 tsp fresh lemon juice
- 1 tsp vanilla
- pinch salt

 ### Assistant: The ingredients you'll need are:
- 4 large eggs
- 1 cup flour
- 1/3 cup sugar
- 3/4 cup milk
- 1/4 cup water
- 1 tsp vanilla
- pinch salt
- nonstick cooking oil spray
- vegetable oil with a high smoke point for frying grapeseed or peanut oil works best
- 1 cup lowfat ricotta cheese
- 8 oz cream cheese
- 1/4 cup sugar
- 1 large egg yolk
- 2 tsp fresh lemon juice
- 1 tsp vanilla
- pinch salt


You can follows these steps to make the recipe:
- the night before place the ricotta cheese from the filling ingredients into a strainer lined with cheesecloth placed on top of a bowl.
- let the ricotta drain overnight in the refrigerator to remove excess liquid.
- note this step is optional, it will help the filling to thicken so it won't be quite so soft and goopy in the center.
- blend all of the blintz ingredients together using a food processor, blender, immersion blender or electric hand mixer.
- consistency of the batter should be smooth no lumps.
- alternatively, you can use a fork to mix all ingredients together until the batter is smooth.
- make sure you get rid of all the lumps.
- warm up a nonstick skillet on medium heat until hot.
- the skillet is ready when a drop of water sizzles on the surface of the pan.
- if the water pops or jumps out of the pan, the skillet it too hot let it cool slightly before starting.
- if the water sizzles, it's at the perfect temperature.
- grease the entire surface of the hot pan generously with nonstick cooking oil spray keep the oil spray away from gas stovetop flame.
- pour the blintz batter by 1/3 cupfuls into the pan, then tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.
- let each blintz cook for 60 75 seconds until the edges of the blintz brown and the bottom of the blintz is lightly golden.
- you can tell it's ready by touching the center of the pancake's surface it should be dry and slightly tacky to the touch.
- do not flip the blintz to cook the other side.
- use a spatula to take the blintz out of the pan and place it on a plate.
- keep the blintzes separated by pieces of parchment paper, wax paper, or paper towels.
- this will help keep them from sticking together.
- when all of the blintzes are cooked, create your filling.
- put all of the filling ingredients into a mixing bowl, then use a fork to mix them well.
- filling should be well blended but slightly lumpy.
- now you're going to stuff and wrap up your blintzes put 3 tbsp of filling on the lower part of the blintz, about an inch from the edge.
- fold the lower edge of the blintz up over the filling.
- fold the sides of the blintz inward, as though you're folding an envelope.
- roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.
- when the blintzes are stuffed and rolled, you are ready to fry them.
- pour 1/4 cup of vegetable oil into the skillet and heat over medium until hot.
- do not let the oil turn brown or start smoking if this happens, discard the oil and try again.
- cook the blintzes in batches of 3 this will give you space to turn them easily in the pan.
- carefully place the stuffed blintzes flap side down into the hot oil.
- the blintzes should fry for 1 1/2 to 2 minutes until they're brown and crispy.
- turn the blintzes carefully using a spatula and/or tongs, then fry for an additional 1 1/2 2 minutes.
- blintzes should be evenly browned on both sides.
- serve blintzes warm.
- they can be served as is or topped with fruit topping, sour cream, applesauce, whipped cream or maple syrup.
- .

