Cherry Cheese Blintzes

Name: Cherry Cheese Blintzes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 9 servings.
Ingredients: 1-1/2 cups 2% milk; 3 large eggs; 2 tablespoons butter, melted; 2/3 cup all-purpose flour; 1/2 teaspoon salt; FILLING:; 1 cup 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

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

Ingredients

1-1/2 cups 2% milk
3 large eggs
2 tablespoons butter, melted
2/3 cup all-purpose flour
1/2 teaspoon salt
FILLING:
1 cup 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.

Originally published as Cherry Cheese Blintzes in Taste of Home April/May 2003

Reviews

My Review

Click stars to rate

Average Rating:

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.