Creamy Cheese Blintzes Recipe
Ingredients
| All purpose flour | 1/2 Cup (16 tbs) (For the blintz batter:) | |
| Egg | 1 Large (For the blintz batter:) | |
| Egg whites | 2 Large (For the blintz batter:) | |
| Milk fat | 3/4 Cup (16 tbs) (For the blintz batter:) | |
| Unsalted butter | 1 Tablespoon, melted (For the blintz batter:) | |
| Sugar | 1/2 Teaspoon (For the blintz batter:) | |
| Vegetable oil | 1 Tablespoon (For the blintz batter:) | |
| Cottage cheese | 1 pound (For the cheese filling:) | |
| Sugar | 1/4 Cup (16 tbs) (For the cheese filling:) | |
| All purpose flour | 3 Tablespoon (For the cheese filling:) | |
| Egg | 1 Large (For the cheese filling:) | |
| Vanilla | 1/2 Teaspoon (For the cheese filling:) |
Directions
1. To prepare the blintzes: In a large bowl, with an electric mixer set on high, beat the flour, egg, egg whites, milk, melted butter, and sugar for 1 minute or until smooth.
2. Brush the inside of a crepe pan or a heavy 6-inch skillet with a little of the oil and heat over moderately high heat. Spoon 2 tablespoons of the batter into the skillet, tilting it quickly so the batter spreads evenly and thinly coats the bottom. Cook on one side for 1 minute or only until the top is dry and blistered, then transfer with a spatula to a flat surface, browned-side-down. Repeat the process, making 12 blintzes.
3. Preheat the oven to 375°F. Set out an un-greased baking sheet. To prepare the filling: In a medium-size bowl, stir all of the ingredients until blended. Spoon about 3 tablespoons of filling in the center of each blintz, fold in 2 sides about 1 inch, then the other 2 sides, overlapping them slightly to resemble an envelope. Place seam-side-down on an ungreased baking sheet. Bake for 12 minutes or until the filling is set, then re-set the oven to broil. Broil the blintzes for 2 minutes or until lightly browned. Top with the fresh berries and serve hot.
2. Brush the inside of a crepe pan or a heavy 6-inch skillet with a little of the oil and heat over moderately high heat. Spoon 2 tablespoons of the batter into the skillet, tilting it quickly so the batter spreads evenly and thinly coats the bottom. Cook on one side for 1 minute or only until the top is dry and blistered, then transfer with a spatula to a flat surface, browned-side-down. Repeat the process, making 12 blintzes.
3. Preheat the oven to 375°F. Set out an un-greased baking sheet. To prepare the filling: In a medium-size bowl, stir all of the ingredients until blended. Spoon about 3 tablespoons of filling in the center of each blintz, fold in 2 sides about 1 inch, then the other 2 sides, overlapping them slightly to resemble an envelope. Place seam-side-down on an ungreased baking sheet. Bake for 12 minutes or until the filling is set, then re-set the oven to broil. Broil the blintzes for 2 minutes or until lightly browned. Top with the fresh berries and serve hot.
Chef
