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Breakfast: Cherry Cheese Blintzes

Source of Recipe

Mimi's Archive


List of Ingredients

12 blintzes
18 ounces creamed cottage cheese
3 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
2 tablespoons butter
cherry sauce


Recipe

30 MINUTES BEFORE SERVING: In a small bowl with mixer at medium speed, beat cottage cheese, cream cheese, sugar, and vanilla extract till smooth. Spread about a tablespoon of mixture on each blintz to within 1/2 inch of edge; Fold 2 sides of each blintz slightly toward the center then roll in opposite direction, jelly-roll fashion. Prepare Cherry Sauce (recipe follows) in cook-and-serve skillet; add filled blintzes. Over low heat, simmer 10 minutes to heat through.

CHERRY SAUCE:
2/3 cup boiling water
1 pound sweet cherries, pitted
1/4 cup sugar
In 2-qt. saucepan over medium heat, in boiling water, heat cherries to boiling. Reduce heat to low. Cover and simmer 5 minutes or till tender. During last minutes of cooking, add sugar. (Can also be served over waffles or pancakes).

BLINTZES:
Mix together:
1 cup milk
2 tablespoons melted butter
2 eggs

THEN ADD:
1/2 cup flour
1 teaspoon baking powder
Grease the griddle or frying pan because these will stick easily. Fry thin pancakes using 1/2 cup of the blintz mixture for each , over medium heat. Beat mixture before each blintz and grease griddle each time.