Cheese Blintzes

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Cheese BlintzesRecipe
BECKY LUIGART-STAYNER
Served anytime except the Sabbath, these Jewish cheese blintzes are especially good for Shavuoth, when dairy products are the typical fare. We use fat-free cottage cheese in the filling and serve them with fresh fruit instead of dollops of sour cream.
8 servings (serving size: 1 blintz and 1/4 cup blueberries)

Ingredients

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1 cup fat-free cottage cheese
4 ounces tub-style light cream cheese (about 1/2 cup)
1/4 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 cups skim milk
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs
Cooking spray
2 cups blueberries or other fresh berries
2 teaspoons powdered sugar

Preparation

Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl once. Add cream cheese, sugar, and 1 teaspoon vanilla; process until smooth. Pour mixture into a bowl; cover and chill.

Place flour in a medium bowl. Combine milk, oil, 1 1/2 teaspoons vanilla, salt, and eggs, and add to flour, stirring with a whisk until almost smooth. Cover and chill 2 hours.

Place a 10-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove skillet from heat. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film. Cook about 1 minute.

Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Place crepe on a towel; cool. Repeat procedure with remaining batter. Stack crepes between single sheets of wax paper or paper towels to prevent sticking.

Spoon 3 tablespoons cottage cheese mixture in center of each crepe; fold sides and ends of crepe over filling to form a rectangle. Place filled crepes, seam sides down, on a baking sheet lined with plastic wrap. (Blintzes may be covered and chilled at this point).

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Place 4 blintzes, seam sides down, in skillet; cook 2 minutes or until lightly browned. Turn blintzes over; cook for 2 minutes. Repeat procedure with remaining blintzes. Serve warm with blueberries, and sprinkle with powdered sugar.

Created date

October 1997

Nutritional Information

Calories 176
Caloriesfromfat 29 %
Fat 5.7 g
Satfat 2.2 g
Monofat 1 g
Polyfat 1.2 g
Protein 9.1 g
Carbohydrate 22.1 g
Fiber 1.9 g
Cholesterol 63 mg
Iron 0.7 mg
Sodium 256 mg
Calcium 82 mg