Cherry Cheese Blintzes Recipe

5 6 10
Cherry Cheese Blintzes Recipe
Cherry Cheese Blintzes Recipe photo by Taste of Home
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Cherry Cheese Blintzes Recipe

Read Reviews
5 6 10
Publisher Photo
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
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min.

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. Yield: 9 servings.
Originally published as Cherry Cheese Blintzes in Taste of Home April/May 2003, p29

Nutritional Facts

2 blintzes: 245 calories, 10g fat (6g saturated fat), 97mg cholesterol, 306mg sodium, 31g carbohydrate (21g sugars, 1g fiber), 8g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through.
  5. 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. Yield: 9 servings.
Originally published as Cherry Cheese Blintzes in Taste of Home April/May 2003, p29

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Reviews forCherry Cheese Blintzes

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twinkiedog User ID: 8053636 229752
Reviewed Jul. 18, 2015

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

MY REVIEW
rrharding User ID: 1042999 138268
Reviewed Dec. 25, 2013

"Yummy Christmas breakfast.

easy but delicious. In a rush, canned blueberry pie filling works for topping."

MY REVIEW
[email protected] User ID: 6938562 47147
Reviewed 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."

MY REVIEW
alfoa User ID: 2078080 91446
Reviewed 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."

MY REVIEW
stephbosco User ID: 5915093 205474
Reviewed Apr. 25, 2011

"Yummy!"

MY REVIEW
javin22 User ID: 71605 50146
Reviewed 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."

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