About this recipe:These cream cheese blintzes are a wonderful party nibble or canape. Utilising white bread, they're also easy to make! They can be frozen in an airtight container before baking - then all you'll have to do is pop them in the oven straight from the freezer!
1 (500g) loaf white bread
4 tablespoons caster sugar
2 teaspoons ground cinnamon
2 (200g) tubs cream cheese, softened
2 tablespoons milk
1 teaspoon vanilla extract
125g butter, melted
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat oven to 180 C / Gas mark 4. Grease a baking tray or line with parchment.
Trim crusts from bread and roll the slices flat.
In a small bowl combine sugar and cinnamon to make a mixture.
In a large mixing bowl, mix softened soft cheese, milk and vanilla until smooth. Spread this mixture onto each slice of flattened bread. Roll each bread slice up. Dip rolls in melted butter, roll the blintzes immediately in the sugar-cinnamon mixture. Cut rolls into 3cm pieces. Arrange the blintzes on the prepared tray.
Bake for 10 minutes.
What is a blintz?
Blintz is a Yiddish word used to describe a thin crêpe-like pancake. This is a cheat's blintz recipe, as white bread is used instead of making pancakes from scratch. Blintzes are commonly served rolled into tubes, filled with a variety of sweet and savoury fillings.
You could make a savoury blintz by omitting the sugar, cinnamon and vanilla from this recipe, and instead adding chopped fresh herbs - such as chives, oregano, basil, thyme - to the cream cheese mixture.