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Raisin Cheese Blintzes

 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.


  • 4 eggs
  • 1 cup milk
  • 3 tablespoons butter, melted
  • 1 cup all-purpose flour
  • 1 teaspoon sugar
  • Dash salt
  • Addutional butter
  • 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


  • 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.
Nutritional 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.