Cheese Blintzes II

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"Delicious and easy recipe for cheese crepes. It sounds fancy and does take time but the process is easy and the taste is delicious. Serve with sour cream."
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Ingredients

1 h 15 m servings 392 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 392 kcal
  • 20%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 875 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the milk, whole eggs, salt, and flour into a blender. Blend until smooth. Refrigerate at least 20 minutes. Meanwhile, make the filling by beating together the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract in a bowl with an electric mixer until smooth.
  2. Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  3. Melt some of the 2 tablespoons of butter in a skillet over medium-high heat. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cook until golden on the bottom, and no longer wet on the top, about 2 minutes per crepe. Repeat with remaining batter.
  4. Place 1 to 2 tablespoons of the filling near one edge of a crepe. Fold this side up towards the center, then fold the sides in. Fold the top over the filling, and place seam-side-down onto the prepared baking sheet. Repeat with the remaining crepes and filling.
  5. Bake in the preheated oven 10 minutes, then sprinkle with cinnamon sugar, and continue baking until lightly golden, about 5 minutes more.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

This a good recipe but I would suggest some modification. 1) Double Crepe batter and adjust thickness with milk to the consistency of Heavy Cream. Leftovers freeze well for about a month. 2)Pla...

Most helpful critical review

I had two problems with this recipe. The crepe batter was too thick and after struggling to get it to spread in the pan, I added water to make it workable. I had the opposite problem with the ...

This a good recipe but I would suggest some modification. 1) Double Crepe batter and adjust thickness with milk to the consistency of Heavy Cream. Leftovers freeze well for about a month. 2)Pla...

I followed recipe, but used ricotta cheese. Batter was just fine. I even used skim milk. Served with strawberry preserves and sour cream, a must. This is a hit with my friends and me.

I had two problems with this recipe. The crepe batter was too thick and after struggling to get it to spread in the pan, I added water to make it workable. I had the opposite problem with the ...

These were delicious! Be sure to use full fat cottage cheese - I used low fat (what I had on hand) and it went runny when baked, but the taste was fantastic! I doubled the batch and made some ...

Just so so. Crepes came out fine, but the filling tasted too much like cottage cheese for my liking. We topped it with canned cherry pie filling or sugar & cinnamon. Tasty but could be better.

Great recipe. Other reviews are correct, I needed a double batch of batter for appx. 15 crepes. I also used ricotta cheese. We use a low sugar fruit spread as a topping. My family loves them.