Cherry Cheese Blintzes
“These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavour. I sometimes substitute other fruits, such as raspberries, blueberries or peaches.” —Jessica Vantrease, Anderson, Alaska
| Servings | Prep Time | Cook Time |
| 9servings | 30minutes + chilling | 10minutes |
| Servings | Prep Time |
| 9servings | 30minutes + chilling |
| Cook Time |
| 10minutes |
Ingredients
- 1-1/2 cups 2% milk
- 3 large eggs room temperature
- 2 tbsp butter melted
- 2/3 cup all-purpose flour
- 1/2 tsp salt
- CHERRY SAUCE:
- 1 tbsp cornstarch
- 1 lb fresh or frozen pitted sweet cherries
- 1/4 cup sugar
- 2/3 cup plus 1 tbsp water divided
- FILLING:
- 3 oz cream cheese softened
- 1 cup 4% cottage cheese
- 1/4 cup sugar
- 1/2 tsp vanilla extract
- 1/4 cup sugar
- 1 tablespoon cornstarch
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours.
- Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
- In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.
- Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through.
- Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes.
Recipe Notes
Nutrition Facts
2 blintzes: 245 calories, 10g fat (6g saturated fat), 97mg cholesterol, 306mg sodium, 31g carbohydrate (21g sugars, 1g fibre), 8g protein.
