Cottage Cheese Blintzes

Cottage Cheese Blintzes I got this recipe from my mom, and even when I thought cottage cheese was nasty I loved this recipe! Great if you’re trying to encourage someone to eat cottage cheese, or just to eat as a snack! Serve hot or cold, with jam or any other topping.

Ingredients

Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Crepes:
Filling:

Time Details

    PREP : 5 mins

    COOK : 20 mins

    TOTAL : 30 mins

    SERVING : 15

    YIELD : 15 blintzes

Instructions Checklist
  • Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.

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  • Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don’t flip the crepes. Set the cooked crepes aside.

  • Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.

  • Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.

Per Serving: 149 calories; protein 10.3g; carbohydrates 10.8g; fat 7.1g; cholesterol 74.8mg; sodium 263.8mg.