Even when I thought cottage cheese was disgusting, I loved this dish that I inherited from my mother. Excellent for snacking on or for attempting to motivate someone to consume cottage cheese! With jam or any other topping, serve hot or cold.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 15 |
| Yield: | 15 blintzes |
Ingredients
- 3 eggs
- 1 cup milk
- 2 tablespoons vegetable oil
- ¾ cup all-purpose flour
- 1 teaspoon vegetable oil, or as needed
- 2 (16 ounce) containers small curd cottage cheese, very well drained
- 2 egg yolks
- ¼ cup white sugar
- 2 tablespoons lemon juice
- 1 teaspoon vegetable oil, or as needed
Instructions
- Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
- Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don’t flip the crepes. Set the cooked crepes aside.
- Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
- Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.
- It’s best to begin draining the cottage cheese first off, since it can take awhile. The less liquid in the cottage cheese, the easier it will be to make the crepe. Using a colander or sieve is best, so long as the holes aren’t too big.
Nutrition Facts
| Calories | 149 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 75 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 264 mg |
| Sugars | 4 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
I’m sorry but this was the absolute worst blintze recipe I’ve ever used! Seriously, they were absolutely horrible. Where do I begin?…First, way too much lemon juice, I drained the cottage cheese over night in the fridge, but the blintzes were impossible to fry since the frying pan turned into a mushy watery blintze soup!
Made these blintzes with my boyfriend for a sweet dinner, we covered them in homemade blueberry sauce. This recipe is so easy for first time crepe-makers!!
While the filling did taste good, it was far too runny. I was unable to properly fill my blintzes as it just ran out the folds. The recipe for the crapes was good, I mixed mine by putting it in a bottle and shaking the ever loving *explicit* out of it. Only had flour clumps in the first one that I poured I believe this is an acceptable outcome although that would’ve been easily avoidable by either mixing it properly or using a filter. For the filling I think next time I will be sticking to the regular ricotta and cream cheese mix as this will be far more stable and able to be formed around. I believe for the stuffing presented in this recipe maybe one egg would suffice and much less lemon juice. While I’m not scared of eating raw eggs and a little lemon science basically sanitizes them its still something that should be minded and approached cautiously as if done improperly could lead to some ill effects (pregnant mothers and children please take extra caution).
Good base just added cream cheese
After reading the reviews, I decided to use the basic crepe recipe rather than this recipe, because the family would not have liked eggy tasting crepes. the filling was very tasty. I used 1 teaspoon crystallized lemon juice instead of fresh. After my son tasted the filling he complained it was too lemony and we added 1/4 teas vanilla extract. We also used substitute sugar. Very tasty.
Very very bland, the filling was too soft even when cooked, and the quantity was WAY off for the filling. I made half and it filled all of the blintzes. And the crepes are too eggy–I’ll stick with the Basic Crepes recipe here, and another filling.
Not very tasty. It was an easy recipe, but very bland. I followed the recipe carefully. I love cottage cheese, but I didn’t like these.
REALLY enjoyed this recipe and so easy. Thanks for sharing!
I made a couple substitutions – whole wheat flour and almond milk, and they turned out great! I didn’t have lemon juice, but could tell that would have balanced the filling out perfectly.
They just were not as good as I had hoped.
These blitz’s where really good. All of the family loved them, easy to make and very tasty. I made them just like recipe calls for, worked out perfect!