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Cheese blintz

Servings:
Makes 18 to 20 blintzes Servings
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Ingredients

Crepes
  • 2 cup organic half and half
  • 5 cup eggs
  • 2 tablespoon sugar
  • 1 cup all-purpose flour
Filling
  • 2 cup organic half and half
  • 5 cup eggs
  • 2 tablespoon sugar
  • 1 cup all-purpose flour
  • 1 16-ounce container small curd cottage cheese
  • 3/4 cup low fat ricotta cheese
  • 1 cup egg yolk
  • 3 tablespoon sugar
  • 1/4 cup raisins, optional

Preparation

Baking Directions:

In large bowl, whisk together half-and-half and eggs lightly, just so eggs are separated.

Add sugar and flour gradually, using whisk to mix ingredients.

Add salt and whisk lightly just to incorporate.

Do not overbeat the batter — whisk just enough to remove any clumps.

Preheat medium, nonstick pan over medium heat; no oil is needed.

Use ¼ cup of batter per crepe — pour batter onto center and tilt pan to spread batter evenly.

Fry until golden brown and turn, about 1 minute per side.

Stack done crepes onto plate.

Once crepes are done, prepare filling.

Line a fine strainer with cheese cloth and place cottage cheese into strainer.

Rinse cheese with cold water and twist cheese cloth to squeeze out any remaining liquid.

Cottage cheese needs to be as dry as possible.

Mix together rinsed and wrung-dry cottage cheese, ricotta cheese, egg yolk and sugar with spoon to blend ingredients together.

Use 2 to 3 tablespoons of filling for each blintz — place filling centered on lower third of crepe.

Fold bottom then sides over and roll crepe into eggroll shape.

Set rolled blintz aside onto tray.

Preheat a large sauté or frying pan and add a tablespoon of canola oil.

Heat pan over medium/low heat and fry rolled blintz in batches, turning once until golden brown on both sides.

Remove from pan and let cool for several minutes before serving.

Serve with a spoon of sour cream or with your favorite fruit syrup or jelly.