Cheese Blintzes

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.

Yield: 8 servings (serving size: 1 blintz and 1/4 cup blueberries)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 29%
  • Fat: 5.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 1.2g
  • Protein: 9.1g
  • Carbohydrate: 22.1g
  • Fiber: 1.9g
  • Cholesterol: 63mg
  • Iron: 0.7mg
  • Sodium: 256mg
  • Calcium: 82mg

Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. 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.
Note:

You can make these blintzes ahead for dessert or brunch. Refrigerate the filled blintzes, then sauté them just before you're ready to serve.

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