Sweet Corn Blintzes Recipe

Sweet Corn Blintzes Recipe photo by Taste of Home

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I often make a double batch of these blintzes to take to work. I always come home with an empty platter!—Paula Marchesi, Lenhartsville, Pennsylvania

This recipe is:

Quick

Diabetic Friendly

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Sweet Corn Blintzes Recipe

Prep: 15 min. + chilling Bake: 10 min.

Yield: 4 Servings

15 10 25

Ingredients

1/2 cup fat-free half-and-half
1 cup frozen corn, thawed
1/2 cup all-purpose flour
2 eggs
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups (12 ounces) 2% cottage cheese, drained
1/4 cup sugar
Confectioners' sugar, optional

Directions

Place the half-and-half and corn in a blender; cover and process until smooth. Add the flour, eggs, butter, salt and pepper; cover and process until blended. Cover and refrigerate for 1 hour.
Heat an 8-in. nonstick skillet coated with cooking spray; pour about 3 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, using additional cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
In a small bowl, combine the cottage cheese and sugar. Spoon 2 tablespoonfuls down the center of each crepe; roll up. Place in a 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 8-10 minutes or until heated through. Sprinkle with confectioners' sugar if desired. Yield: 4 servings.

Nutritional Analysis: One serving (2 blintzes) equals 325 calories, 10 g fat (5 g saturated fat), 129 mg cholesterol, 759 mg sodium, 39 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat-free milk, 1/2 fat.

Originally published as Sweet Corn Blintzes in Country Woman July/August 2003, p36