“Fat-free cottage cheese is used in the filling and you can serve them with fresh fruit instead of dollops of sour cream. These can be made ahead for dessert or brunch. You can refrigerate the filled blintzes, then saute them just before you're ready to serve them.”
READY IN:
15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl once. Add cream cheese, sugar, and 1 tablespoons vanilla; process until smooth. Pour mixture into a bowl; cover and chill.
  2. Place flour in a medium bowl. Combine milk, oil, 1 1/2 teaspoons vanilla, salt and eggs and add to flour, stirring with a whisk until almost smooth. Cover and chill 2 hours.
  3. Place a 10-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove skillet from heat. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film. Cook about 1 minute.
  4. Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.
  5. Place crepe on a towel; cool. Repear procedure with remaining batter. Stack crepes between single sheets of wax paper or paper towels to prevent sticking.
  6. Spoon 3 tablespoons cottage cheese mixture in center of each crepe; fold sides and ends of crepe over filling to form a rectangle. Place filled crepes, seam sides down, on a baking sheet lined with plastic wrap. (Blitnzes may be covered and chilled at this point).
  7. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Place 4 Blintzes, seam side down, in skillet, cook 2 minutes or until lightly browned. Turn blintzes over; cook for 2 more minutes. Repeat procedure with remaining blintzes. Serve warm with blueberries, and sprinkle with powdered sugar.

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