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Cherry Cheese Blintzes

Cherry Cheese Blintzes
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
9 ServingsPrep: 30 min. + chilling Bake: 10 min.

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
© Taste of Home 2013

2 of 2

Cherry Cheese Blintzes (continued)

Directions (continued)

  • 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.
Nutrition Facts: 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.
© Taste of Home 2013