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Raisin Cheese Blintzes

Milk, butter and cottage cheese combine delightfully in these blintzes. When I was a child, my mother served them often for Sunday brunch or for dessert, and they tasted so good.—Lauren Kargen, Buffalo, New York

9 ServingsPrep: 20 min. + standing Cook: 15 min.

Ingredients

4 eggs
1 cup milk
3 tablespoons butter, melted
1 cup all-purpose flour
1 teaspoon sugar
Dash salt
Addutional butter
FILLING:
2 cups raisins
4 cups (32 ounces) 4% cottage cheese
1/2 cup sugar
1 tablespoon ground cinnamon
Dash salt
Sour cream and blueberry or strawberry pie filling

Directions

In a large bowl, combine the eggs, milk and butter. Combine the
flour, sugar and salt; add to milk mixture and mix well. Cover and
refrigerate for 1 hour.
Heat a lightly greased 8-in. nonstick skillet over medium heat; pour
2 tablespoons batter into the center of skillet. Lift and tilt pan
to coat bottom evenly. Cook until top appears dry; turn and cook
15-20 seconds longer. Remove to a wire rack. Repeat with remaining
batter, greasing skillet as needed. When cool, stack crepes with
waxed paper or paper towels in between.

2 of 2

Raisin Cheese Blintzes (continued)

Directions (continued)

Place raisins in a saucepan; cover with water. Bring to a boil.
Reduce heat; cook, uncovered, for 5 minutes. Drain. In a large bowl,
combine the cottage cheese, sugar, cinnamon, salt and raisins.
Spoon about 1/2 cup down the center of each crepe; fold ends and
sides over filling.
In a large skillet, cook blintzes in butter until heated through. Top
with sour cream and pie filling if desired. Yield: 9 servings.

Nutrition Facts: 1 serving (1 each) equals 384 calories, 12 g fat (6 g saturated fat), 131 mg cholesterol, 472 mg sodium, 54 g carbohydrate, 2 g fiber, 18 g protein.