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Cottage Cheese Blintzes




Source of Recipe


Diane~(mercyteapot)


Recipe Introduction


By Ami Hassan Adapted By The Canadian Living Test Kitchen
Ami Hassan's Slightly Sweet Cottage Cheese Blintzes, Lightly Scented With Vanilla, Are Popular Requests At The Falafel Place In Winnipeg And Delicious Served With Sour Cream And Strawberry Jam.


List of Ingredients




1 Cup Milk
2 Eggs 2
1 Tsp Granulated Sugar
1/4 Tsp Salt
1 Cup All-Purpose Flour 2 Tbsp Butter FILLING:
1 Pkg Pressed Cottage Cheese
1 1/4 Cup Cream Cheese
1/4 Cup Sour Cream
2 Tsp Granulated Sugar
2 Tsp Vanilla




Recipe



In blender or in bowl and using whisk, combine milk, eggs, sugar and salt; blend in flour until smooth. Transfer to bowl; cover and refrigerate for at least a hour or up to 12 hours.

Melt 1-1/1/2 tsp of the butter. Heat 8-inch crêpe pan or nonstick skillet over medium-high heat; brush lightly with some of the melted butter.

Stir batter; pour about 3 tbsp of the batter into pan, tilting to spread. Cook until set and no longer moist in centre, 45 to 60 seconds. Invert onto tea towel. Repeat with remaining batter, placing waxed paper between each. (make-ahead: wrap stack in plastic wrap and refrigerate for up to 3 days.)

Filling: in bowl, beat together cottage cheese, cream cheese, sour cream, sugar and vanilla. (make-ahead: cover and refrigerate for up to 12 hours.)

Spoon rounded tablespoonful filling along centre of 1 blintz. Fold 1 edge over filling; fold opposite edge over, then ends, overlapping slightly, to form package. Repeat with remaining filling. (make ahead: wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks; do not thaw.)

In nonstick skillet, melt half of the remaining butter over medium heat; fry blintzes, in batches and using remaining butter as necessary, until blintzes are warmed through, about 2 minutes per side. (or fry frozen blintzes for about 4 minutes per side.)

Makes 16 Blintzes, Or 8 Servings.