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.
Be the first to comment