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Cherry Cheese Blintzes Recipe

Cherry Cheese Blintzes Recipe photo by Taste of Home

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These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavor. I sometimes substitute other fruits, such as raspberries, blueberries or peaches. -Jessica Vantrease, Anderson, Alaska

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Cherry Cheese Blintzes Recipe

Prep: 30 min. + chilling Bake: 10 min.

Yield: 9 Servings

30 10 40

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 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. Beat in sugar and vanilla. 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.

Nutritional Analysis: 1 serving equals 247 calories, 10 g fat (6 g saturated fat), 99 mg cholesterol, 310 mg sodium, 31 g carbohydrate, 1 g fiber, 8 g protein.

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

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Cherry Cheese Blintzes

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Reviewed on Apr. 15, 2013 by alfoa

Recipe is delicious. There are some tricks that I would like to share. First of all, you need to add 4 tablespoons of batter to the 8-inch skillet. 2 tablespoons only coats half of the pan. Also, I used 2% cottage cheese, fat free cream cheese, and skim milk, and it turned out fine. Lastly, it takes a long time to cook & flip each individual crepe; next time I am going to try to have 2 pans going at once. Last time I made these, I made the crepes the day before in order to save time. These are easy, but time-consuming. The taste is worth it, though.

Reviewed on Apr. 25, 2011 by stephbosco

Yummy!

Reviewed on Oct. 19, 2009 by javin22

I make this all the time with gluten free rice four blend, and it is perfect. Makes a great gluten free desert.

Reviewed on Dec. 17, 2008 by catloverjan