Cheese Blintzes Recipe
Summary
Ingredients
| Cream cheese package | 2 , softened | |
| Cottage cheese | 1 Carton (1l) | |
| Egg substitute | 1/4 Cup (16 tbs), frozen | |
| Sugar | 2 Tablespoon | |
| 1 teaspoon grated lemon rind | ||
| 12 (6 inch) Basic Crepes | ||
| Butter/Margarine | 3 Tablespoon, divided | |
| Commercial sour cream | ||
| Strawberry preserves | ||
Directions
Combine cream cheese and cottage cheese; beat until smooth.
Stir in next 3 ingredients; chill 15 to 20 minutes.
Spoon about 3 tablespoons cheese filling in center of each crepe.
Fold right and left sides over filling; then fold bottom and top over filling, sealing in the filling and forming a square.
Melt 2 tablespoons butter in a large skillet.
Place half of blintzes in skillet, seam side down.
Cook over medium heat until lightly browned, turning once; remove from skillet, and keep warm.
Melt remaining 1 tablespoon butter in skillet; repeat procedure with remaining blintzes.
Stir in next 3 ingredients; chill 15 to 20 minutes.
Spoon about 3 tablespoons cheese filling in center of each crepe.
Fold right and left sides over filling; then fold bottom and top over filling, sealing in the filling and forming a square.
Melt 2 tablespoons butter in a large skillet.
Place half of blintzes in skillet, seam side down.
Cook over medium heat until lightly browned, turning once; remove from skillet, and keep warm.
Melt remaining 1 tablespoon butter in skillet; repeat procedure with remaining blintzes.
Chef
