Every year, my mother prepares these. They are by far my favorite breakfast! The filling is typically doubled.
| Prep Time: | 15 mins |
| Cook Time: | 1 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 16 mins |
| Servings: | 10 |
| Yield: | 10 blintzes |
Ingredients
- 3 eggs
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- 1 ½ cups milk
- 1 ½ tablespoons butter, melted
- 1 (8 ounce) container cottage cheese
- 1 (3 ounce) package cream cheese, softened
- ¼ cup white sugar
- ½ teaspoon vanilla extract
- 2 tablespoons butter, or as needed
- 1 (10 ounce) package frozen sweetened strawberries, thawed, or to taste
Instructions
- Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours.
- Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.
- Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter.
- Spoon filling onto blintzes and fold. Top with strawberries.
Nutrition Facts
| Calories | 201 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 297 mg |
| Sugars | 12 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Worked great for me . I halved the recipe. The wife and I loved them so I’m going to try it again on my son and his family. Thanks!
I really liked them. They worked well with gluten free flour too.
They were delicious! This is now my go-to cheese blintz recipe. My first crepe fell apart because I added too much melted butter to the pan and I didn’t let it cook long enough. After I fixed my mistakes the crepes came out great. There are several tricks to keep the crepes in one piece. I used a long fish spatula to turn the crepes over. It gives the crepes more support. I used a 10 inch non-stick fry pan but a crepe pan is better to use. I used a small amount of melted butter in the pan for each crepe. I let my crepes cook on the first side long enough that parts of the cooking side of the crepe was browned. I loosened all the edges of the crepe with the spatula, gently shook the pan to loosen the crepe, then I put my spatula under the edge of the crepe and gently shook the pan a little so I could move my fish spatula under the crepe and gently flip it over to cook the other side of it and when it was done I used my fish spatula to help ease it off the fry pan and onto the plate.
Also I meant to say–a crepe pan is a must or the blintz sticks and falls apart. Thankfully we have one and it worked great.
Left each side longer than recommended and then it wasn’t to hard to flip using a copper pan. Tasted great.
my mom makes this recipient too! it’s a family favorite. you have to be a good cook to get the consistency and make them right in the pan. They are so yummy!
I did not like this recipe. whenever I flipped the blintz, It got destroyed. I only got 1 or 2 correct ones. But for those who don’t care about looks, it was scrumptious!