Cheese Blintzes

Cheese Blintzes

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Makes12 Blintzes

Ingredients

  • 2 tablespoons butter or margarine, melted
  • 1-1/2 cups milk
  • 2/3 cup Flour
  • 1/2 tsp. salt
  • 4 large eggs
  • 2 8-ounce packages cream cheese softened
  • 1 cup cottage cheese
  • 3 tablespoons icing sugar
  • 3/4 tsp. vanilla
  • 1/2 21 oz. can Blueberry pie filling
  • 1/2 tsp. lemon peel grated
  • sour cream optional

Instructions

EARLY IN DAY:

  • In a bowl, with wire whisk, beat 2 tablespoons melted butter with milk, flour, salt and 3 eggs.
  • Refrigerate 2 hours to allow flour to absorb liquid for a tender crepe.
  • With mixer at medium speed, beat cheeses, icing sugar, vanilla and 1 egg until smooth.
  • Brush 7-inch crepe pan with melted margarine or butter; heat over medium heat.
  • Pour in scant 1/4 cup batter
  • Cook 1 minute until top is set.
  • Invert onto waxed paper; repeat.

ABOUT 30 MINUTES BEFORE SERVING:

  • Heat pie filling with lemon peel; keep sauce warm.
  • Place 1/4 cup cheese mixture in centre on browned side of each crepe; fold to make a package.
  • In 10-inch skillet over medium heat, in 1 tablespoon hot margarine, cook half of blintzes at a time until golden.
  • Serve hot with blueberry sauce and, if you like, sour cream.

Notes

Nutritional Information
Each blintz without sour cream: 275 calories, 19 g. fat, 118 mg. cholesterol, 285 mg. sodium.

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