Cheese Blintz

Ann Davis

"These are smooth and creamy and freeze well."
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0 servings
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Original recipe yields 4 servings

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  1. For the crepe:
  2. In a blender, mix all ingredients until you have a smooth batter. Refrigerate at least 1 hour.
  3. For the filling:
  4. Make sure all excess liquid from the cottage cheese is drained. Add add ingredients to a blender and process until well mixed. Chill until ready to assemble.
  5. Heat an omlet pan [8 inches, could be a little bigger or smaller, but 8 inches is just about right] over a medium heat, adding a little butter or non stick coating before cooking the first vlintz. When the pan is warm, add about 1/8 cup of batter to the pan and immediately tilt the pan and swirl the batter to completely coat the bottom of the pan. Cook until the crepe is opague and set and the underside is slightly brown. Transfer the crepes with the uncooked side face down on wax paper, until all the batter has been made. Cool crepes slightly.
  6. To fill crepese:
  7. Put a crepe on a flat surface, cooked side facing you, and put between 1-2 tbls. of filing about 1 1/2 inch from the top. Then fold the top of the blintz onto the filling,fold the two sides in, and continue to roll down into a log.
  8. Blintzes can be fried in a medium sized frying pan by melting butter until it sizzles. Saute the blintzes until they are browned on each side. You can also bake them in a greased pan at 350 degrees for about 30 minuted or until thorughly browned and heated.
  9. These can be frozen and should be cooked frozen, not thawed. May be served with sour cream.


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