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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
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min.
  • Makes
    9 servings

Ingredients

  • 1-1/2 cups 2% milk
  • 3 large eggs, room temperature
  • 2 tablespoons butter, melted
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • FILLING:
  • 1 cup Daisy 4% cottage cheese
  • 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 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 15x10x1-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.
Nutrition Facts
2 blintzes: 245 calories, 10g fat (6g saturated fat), 97mg cholesterol, 306mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 8g protein.

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Reviews

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  • K
    Apr 12, 2020

    I didnt have 2 hours to wait so I blended the batter in my blender. I had fresh strawberries so used them rather than cherries. Also, I changed the filling a tad bit so not to waste. I had about 1 1/4 cup cottage cheese and used a whole stick of cream cheese. I used a cast iron skillet so no sticking and cooked very well. My husband (who hates fancy breakfasts) loved it. This was a hit for the entire family.

  • Paul
    Apr 9, 2019

    My Mom made Nalesniki for us all the time when we were kids in the 1950’s. She grew up in Poland and came to the US in 1943. The Nalesniki crepes were awesome and featured lots of butter. That helped get them tan with some bubbly brown spots. Most of the time they would be served plate sized flat. We would sprinkle sugar and /or homemade current jelly on them ourselves. Several of them were considered a meal, not desert! Mom wasn’t usually a great cook because she didn’t like being cooped up in the kitchen away fro the rest of the family in the living room. But she made a dynamite Nalesniki and a few other Polish knockouts.

  • twinkiedog
    Jul 18, 2015

    I doubled the cream cheese......absolutely fantastic!!

  • rrharding
    Dec 25, 2013

    Yummy Christmas breakfast.Easy but delicious. In a rush, canned blueberry pie filling works for topping.

  • d.k.camp
    Sep 30, 2013

    I absolutely HATE Cherries, so I substituted a strawberry sauce. 1 pt of fresh or frozen strawberries (thawed), 1/8 cup water or the juice from the frozen strawberries, 1/2 tsp real balsamic vinegar (optional but well worth it). Puree thoroughly, then add 1/4 cup sugar and stir until dissolved. Add extra sugar to your taste. You CAN cook this before blending. If you do I would bring to a light boil, then add 1-2 tbl of butter before cooling and pureeing. Add the sugar while boiling. Options: substitute orange juice for the water, substitute a squeeze of fresh lemon juice for the balsamic vinegar.

  • alfoa
    Apr 15, 2013

    Recipe is delicious. There are some tricks that I would like to share. First of all, you need to add 4 tablespoons of batter to the 8-inch skillet. 2 tablespoons only coats half of the pan. Also, I used 2% cottage cheese, fat free cream cheese, and skim milk, and it turned out fine. Lastly, it takes a long time to cook & flip each individual crepe; next time I am going to try to have 2 pans going at once. Last time I made these, I made the crepes the day before in order to save time. These are easy, but time-consuming. The taste is worth it, though.

  • stephbosco
    Apr 25, 2011

    Yummy!

  • javin22
    Oct 19, 2009

    I make this all the time with gluten free rice four blend, and it is perfect. Makes a great gluten free desert.