Cherry Blintzes Recipe
Ingredients
| Cottage cheese | 1 Cup (16 tbs) (Crepes) | |
| Dairy sour cream | 1/2 Cup (16 tbs) (Crepes) | |
| Sugar | 2 Tablespoon (Crepes) | |
| Lemon peel | 1/2 Teaspoon, grated (Crepes) | |
| Vanilla | 1 Teaspoon (Crepes) | |
| Butter/Margarine | 1/4 Cup (16 tbs) (Crepes) | |
| Dairy sour cream | 1 Cup (16 tbs) (Crepes) | |
| Quick Cherry Sauce or Tart Cherry Sauce | ||
Directions
Prepare crepes except brown only on one side.
Blend cottage cheese, 1/2 cup sour cream, the sugar, lemon peel and vanilla.
Spoon about 1 1/2 tablespoons of the cheese mixture on browned side of each crepe.
Fold sides of crepe up over filling until edges meet in center; roll up from open end.
Melt butter in skillet over medium heat until bubbly.
Place blintzes seam sides down in skillet.
Cook until golden brown, turning once.
Top each with a rounded tablespoon of sour cream and about 3 tablespoons of the warm cherry sauce
Blend cottage cheese, 1/2 cup sour cream, the sugar, lemon peel and vanilla.
Spoon about 1 1/2 tablespoons of the cheese mixture on browned side of each crepe.
Fold sides of crepe up over filling until edges meet in center; roll up from open end.
Melt butter in skillet over medium heat until bubbly.
Place blintzes seam sides down in skillet.
Cook until golden brown, turning once.
Top each with a rounded tablespoon of sour cream and about 3 tablespoons of the warm cherry sauce
Chef
