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) | |
| Pie filling | 1 Can (10oz) (Crepes) |
Directions
Prepare Crepes except - brown only on one side.
Cool, keeping crepes covered to prevent them from drying out.
Blend cottage cheese, 1/2 cup sour cream, the sugar, lemon peel and vanilla.
Place about 1 1/2 tablespoons of the cheese mixture in center of browned side of each crepe.
Fold sides of crepe up over filling, overlapping edges; roll up.
In skillet, melt butter over medium heat until bubbly.
Place blintzes, seam side down, in skillet.
Cook until golden brown, turning once.
Top each with rounded tablespoon of sour cream and about 3 tablespoons of the pie filling.
Cool, keeping crepes covered to prevent them from drying out.
Blend cottage cheese, 1/2 cup sour cream, the sugar, lemon peel and vanilla.
Place about 1 1/2 tablespoons of the cheese mixture in center of browned side of each crepe.
Fold sides of crepe up over filling, overlapping edges; roll up.
In skillet, melt butter over medium heat until bubbly.
Place blintzes, seam side down, in skillet.
Cook until golden brown, turning once.
Top each with rounded tablespoon of sour cream and about 3 tablespoons of the pie filling.
Chef
