Cheese Blintzes

from New Jersey, USA

Cheese Blintzes

I love these!

Cheese Blintzes

1 cup flour
1 T sugar
1/4 t salt
1 cup milk
4 large eggs, beaten
1 t butter
1 1/2 C cottage cheese
16 oz. cream cheese
2 large egg yolks
3/4 C sugar
1/2 t salt
1 1/2 t vanilla extract
1 t grated lemon rind
1/4 C butter

2 cups sour cream
3 cups blueberries

Combine flour, sugar, and salt. Whisk in the milk, a little at a time. Whisk in the eggs,
whisking until smooth. In a 6"-8" non stick pan, melt the butter over medium high heat. Pour about
1/8 C batter in hot pan off heat, tilting and rotating pan quickly so batter covers bottom of pan.
Return to heat. Cook until blintz is lightly browned, then turn and brown other side. Place on plate
and repeat. Combine the cottage cheese, cream cheese, and egg yolks until smooth. Beat in
sugar, salt, vanilla, and lemon rind. Spoon approximately 2 T filling on blintz, fold in two
sides and roll to enclose. Place blintz, seam side down, on a baking sheet and fill remaining
blintzes. Melt butter over medium heat, add blintzes and cook two minutes. Turn and cook
until golden and heated through. Serve topped with blueberries and sour cream.

Have fun!!

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