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Sweet Corn Blintzes

 Sweet Corn Blintzes
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
4 ServingsPrep: 15 min. + chilling Bake: 10 min.


  • 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


  • 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

2 of 2

Sweet Corn Blintzes (continued)

Directions (continued)

  • through. Sprinkle with confectioners' sugar if desired. Yield: 4
  • servings.
Nutritional Facts: 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.