Marylyn's Cheese Blintzes
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Water3 cup
Milk3
Eggs2 tbsps
Butter (or as needed)1 pinch
Salt1 tsp
Vanilla Extract1.5 cups
All-Purpose Flour450 g
Cottage Cheese (package)1 cup
Sour Cream2 tbsps
White SugarDirections:
1
Place the water, milk, eggs, melted butter, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and flour in the container of a blender, and blend until the mixture forms a smooth batter, about 1 minute
2
Pour into a bowl, and refrigerate at least 1 hour
3
Clean the blender container, then add the cottage cheese, farmers cheese, sour cream, sugar, 1 teaspoon of vanilla extract, and 1 pinch of salt
4
Pulse the filling mixture a few times to combine, then blend until the filling is smooth, about 2 minutes
5
Melt 1 teaspoon of butter in an 8-inch skillet over medium heat until the foam disappears from the skillet
6
Pour about 2 tablespoons of batter into the heated skillet, and swirl the pan to coat the bottom completely
7
Cook until the crepe is opaque and set, 1 to 2 minutes, and set aside, uncooked side down, on a plate lined with wax paper
8
Repeat with the rest of the batter, buttering the pan every few crepes if needed
9
To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1 1/2 tablespoons of cheese filling about 1 1/2 inches from the top of the crepe
10
Fold the top edge of the crepe over the filling, and fold the two sides inward to completely enclose the cheese
11
Roll the crepe over to seal the filling in, making a compact filled roll
12
Melt 1 teaspoon of butter, or as needed, in a skillet over medium-low heat
13
Pan fry the blintzes on both sides until the filling is hot and brown spots appear on the crepe, 1 to 2 minutes per side