Reviewed: Jan. 19, 2009

this was just ok. It had tasted like blintzes somewhat, but reminded everyone of just cheesecake here. the flavor was good but I'd rather just make blintzes or make cheesecake.

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PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Nov. 22, 2008

My family LOVES this recipe! Even my finicky petite 9 year old Granddaughter, who had 3 helpings. I did use frozen organic blueberries rather than canned, and added 2 extra Tablespoons of sugar to the filling, but other than that I followed the recipe as given. I've made this multiple times, the first time I used frozen blueberries but didn't add extra sugar to the filling, the next time I made it I added the extra 2 Tbsps. of sugar and we thought it was just enough to make a difference, since the original is not very sweet, and yet this will make it only slightly sweeter. This is a wonderful recipe and I know I will be making it for years to come and not just for special occasions. It is just as good heated slighly the next day. My family thanks the person who was kind enough to share this recipe with us all!

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M. Burgess

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Reviewed: Oct. 26, 2008

This is really easy, and delicious. I love that I don't have to buy cheap bread to make this work!

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Oct. 9, 2008

It's a tried and true recipe that my family has made for years!

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Tama

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Reviewed: Jun. 23, 2008

I had a graduation party the other day and wanted to make something that would go with the bagels and other food I was serving. Not known for my cooking abilities, it had to be something easy. In the past I made blintz souffles using frozen blintz from a box - both times I made it I had a mess in the oven from it overflowing the pan and creating flames and smoke. I really wanted to make something like this, without the smoke and flames. I followed the recipe as posted on this website with the following exception: For the batter, I used a 1/4lb butter. I also added a pinch of salt. For the filling I grated lemon peel from a half lemon. I also added an additional Tablespoon of sugar as I thought it wasn't sweet enough. I refrigerated it for about 2 hours before throwing it in the oven - took the entire 60 minutes, came out beautiful. It received raved reviews from everyone and all was eaten - actually, I ran out. I served sour cream along with a raspberry sauce on the side. Would be good with sprinkled powder sugar as well. Many asked for the recipe - will definitely make it again. If I can make this, anyone can!

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Eldemila

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Reviewed: Apr. 11, 2008

My husband loved this recipe! He likes blintzes but I have never taken the time to make them. I was thrilled to find this recipe! I used ricotta cheese in place of the cottage cheese. Also, I used strawberry preserves as the topping instead of making the blueberry sauce. It turned out wonderful!!

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Kendall18

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 27, 2007

We had this for Christmas brunch. All the kids loved it. We made with with raspberry sauce, instead of blueberry. (Frozen raspberries blended with sugar.)

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Claire86

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 12, 2007

This is a 5+ Star recipe. Our entire family loves it. I had Ricotta Cheese on hand instead of Cottage Cheese so substituted that. This was so good that I will make it exactly that way again for Christmas morning breakfast. I also substituted frozen blueberries for canned, and it was excellent. I can't wait to share this recipe with my holiday guests. Thanks for sharing with all of us.

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Mary Cat

Cooking Level: Intermediate

Home Town: Mobridge, South Dakota, USA

Living In: Puyallup, Washington, USA

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Reviewed: Nov. 12, 2007

This recipe was wonderful, followed the recipe to the "T" (well kindof, used frozen blueberries instead of canned). Turned out GREAT! Actually tasted better the next day after the blueberries had soaked 1/2 way through. I was worried about timing it so I could serve it warm to my guest but found out that it tasted better cooled. I'm definately keeping this recipe.

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cece

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Reviewed: Sep. 26, 2007

This was really good. The modifications I made were: light cream cheese and sour cream, part-skim ricotta instead of cottage cheese, and a whole egg instead of two yolks in the filling. I was a little worried about the batter setting up, especially when I saw it was thinner than the filling, but it was perfect in 45 minutes. Didn't do the syrup - I make my own with a bag of frozen berries, a teaspoon of cornstarch, a squeeze of lemon juice and sugar to taste.

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Karen

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Reviewed: Apr. 24, 2007

This recipe is very good. I did modify it a bit, but am giving it the benefit of the doubt (perhaps it would have been just as good without my modifications.) I thought the "crepe" layers would be a bit too eggy, so I added slightly more than a half cup extra flour to the "crepe" mixture. I accidentally forgot to add the orange juice. I blended the cottage cheese smooth before using it (though perhaps ricotta would have worked without blending) and mixed the entire filling in the blender, nice and easy. I omitted the cinnamon and added a couple of dashes of nutmeg instead. Also, didn't bother with the blueberry syrup, just used cherry pie filling because that was my preferred topping at the restaurant where I used to eat blintzes. I have to say, this tasted like blintzes to me and was only slightly different texture-wise. Thanks.

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