Cherry Cheese Blintzes Recipe

Ingredients

• 1-1/2 cups 2% milk
• 3 eggs
• 2 tablespoons butter, melted
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• FILLING:
• 1 cup (8 ounces) 4% cottage cheese
• 1 package (3 ounces) cream cheese, softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• CHERRY SAUCE:
• 1 pound fresh or frozen pitted sweet cherries
• 2/3 cup plus 1 tablespoon water, divided
• 1/4 cup sugar
• 1 tablespoon cornstarch

Directions

• In a small bowl, combine the milk, eggs and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours.
• Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
• In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Add sugar and vanilla; mix well. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.
• Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through.
• Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes. Yield: 9 servings.

Cherry Cheese Blintzes published in Taste of Home April/May 2003, p29