Fruit-Topped Cheese Blintzes
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
- 2 large eggs
- 1 cup 2% milk
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 medium peaches, sliced
- 1/2 cup halved fresh sweet cherries
- 1 tablespoon sugar
- 1-1/2 cups Daisy 2% cottage cheese, drained well
- 1 large egg, beaten
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
- Dash ground cinnamon
- Sour cream, optional
- 1. Whisk eggs and milk. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
- 2. In a bowl, toss peaches and cherries with sugar. Let stand while preparing blintzes.
- 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.
- 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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