Fruit-Topped Cheese Blintzes
TOTAL TIME: Prep: 25 min. + chilling Cook: 20 min.
YIELD: 6 servings.
My dad always requested this special dish for Father's Day; it was his favorite breakfast. You can switch up the fruit you use for the topping —warmed canned peaches are my personal favorite. —Angela Matz, West Allis, Wisconsin
Ingredients
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2 large eggs
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1 cup 2% milk
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3/4 cup all-purpose flour
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1/2 teaspoon salt
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TOPPING:
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2 medium peaches, sliced
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1/2 cup halved fresh sweet cherries
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1 tablespoon sugar
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FILLING:
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1-1/2 cups 2% cottage cheese, drained well
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1 large egg, beaten
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2 tablespoons sugar
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1/2 teaspoon vanilla extract
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Dash ground cinnamon
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Sour cream, optional
Directions
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1.
Whisk eggs and milk. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
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2.
In a bowl, toss peaches and cherries with sugar. Let stand while preparing blintzes.
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3.
Heat a lightly greased 6-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn blintz over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. Meanwhile, in a bowl, beat cottage, cheese, egg, sugar, vanilla and cinnamon until almost smooth. Spoon about 2 tablespoons filling onto each crepe. Fold opposite sides of crepe over filling, forming a rectangular bundle.
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4.
On a greased griddle, cook blintzes 3 minutes, seam side down. Turn; cook until golden brown, 3-5 minutes longer. Top with fruit and, if desired, sour cream.
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