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
Reviews
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.
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.
I doubled the cream cheese......absolutely fantastic!!
Yummy Christmas breakfast.Easy but delicious. In a rush, canned blueberry pie filling works for topping.
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.
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.
Yummy!
I make this all the time with gluten free rice four blend, and it is perfect. Makes a great gluten free desert.