This old-world classic is highlighted by a delicious, delicate orange flavor. My wife adores these and devours them almost as quickly as I can make them, whether for special occasions or when I need a way out of the doghouse. Blintzes are actually very simple to prepare, so don’t be afraid. They fill the atmosphere with a distinct aroma of baking or frying that screams, Comfort food is coming! I wish you the same pleasure we do from these.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs |
| Servings: | 4 |
| Yield: | 12 blintzes |
Ingredients
- 2 tablespoons white sugar
- 1 teaspoon grated orange zest
- ¾ teaspoon salt
- 1 cup all-purpose flour
- ¼ cup milk
- ¼ cup vanilla yogurt
- 2 tablespoons extra-virgin olive oil
- 4 eggs
- ½ cup orange juice
- 1 egg
- 3 tablespoons white sugar
- 2 tablespoons unsalted butter, melted
- 1 (16 ounce) package small curd cottage cheese
- 5 tablespoons dry bread crumbs
- 1 tablespoon grated orange zest
- 2 tablespoons unsalted butter
Instructions
- Mix 2 tablespoons of sugar, 1 teaspoon of orange zest, salt, and flour in a small bowl. Combine milk and yogurt in a separate bowl. Stir in olive oil and mix until smooth. Beat 4 eggs in a large bowl, then add orange juice. Stir in the yogurt mixture followed by the flour mixture. Beat until smooth. Allow batter to rest at room temperature for 1 hour.
- Beat 1 egg with 3 tablespoons of sugar, then add butter and cottage cheese, mixing until smooth. Stir in the bread crumbs and 1 tablespoon of orange zest. Refrigerate until the batter is ready.
- Lightly butter a 6 inch skillet, and heat over medium heat. For each crepe, pour 1/4 cup of the batter into the skillet, and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown. Run a spatula around the edge of the skillet to loosen; flip the crepe, and cook until the other side has turned light brown. Stack the crepes in a clean kitchen towel, placing waxed paper between each.
- Place 2 to 3 tablespoons of the filling onto the golden side of the crepe. Roll the crepe up and repeat until all the blintzes are made. Heat 2 tablespoons of butter in a large skillet and fry 4 to 5 blintzes at a time until golden brown, about 2 minutes on each side.
Nutrition Facts
| Calories | 611 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 282 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 14 g |
| Sodium | 1057 mg |
| Sugars | 23 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
delicious!
Very tasty, just has a lumpy filling – I would blend it and use 1/2 cream cheese next time.
I must keep this recipe, because it’s fabulous! All the more I can say is “Have Mercy!”
I made two minor changes: In batter, I used plain yogurt with a tsp sugar and a splash of vanilla. In the filling, I used only 2/3 C of cottage cheese (all I had left) and used graham cracker crumbs. Even with less cottage cheese, I had a lot of filling left over and had to make a second batch of batter. Hubby and I thought these were really good. 22 month old didn’t like them at all.
I am going to try subbing matzah meal for the flour and bread crumbs. I love the texture of these blintzes.
AWSOME