Cheese Blintzes Casserole
 |
| Cheese Blintzes Casserole (photo credit: HENNY SHOR) |
Here’s everything you love about homemade cheese blintzes without the rolling and frying. Two bowls, one pan, one delicious dish for your table. Plus it freezes great, so you can prep this ahead of time.
Yields one 9”x13” pan.
Ingredients:
For the Batter:6 eggs¼ cup sugar½ melted butter (1 stick) Pinch of salt1¼ cups flour1/3 cup orange juice½ cup milk2 tsp. baking powder
For the Cheese Filling:2 cups cottage cheese (500 gr.)2 egg yolks3 Tbsp. flour3 Tbsp. sugar1 tsp. vanilla Raisins (optional)
For the Topping:1 Tbsp. cinnamon ¼ cup sugar
Preheat the oven to 175°C (350°F) and grease or line the baking dish with baking paper.
For the cheese filling: Put all the ingredients into a bowl, mix well, and set aside.
For the batter: Mix the eggs, sugar, and melted butter, then add in the salt, flour, orange juice, milk, and baking powder.
Mix until silky smooth and pour half of the batter into the baking dish, then pour in all of the cheese mixture. Then, very slowly, add the remaining half of the batter over the cheese mixture so it’s spread evenly over the cheese. It’s okay if some of the cheese batter is visible.
For the topping: Mix the cinnamon and sugar together and sprinkle it on the top.
Bake the casserole for 30 minutes or until the top center bounces back when lightly touched; if it sinks, let it bake a few more minutes.
You can keep it in the refrigerator for up to three days or in the freezer for longer. Serve warm with blueberry sauce.
 |
| Enjoy! |
No comments:
Post a Comment