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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Served anytime except the Sabbath, these Jewish cheese blintzes are especially good for Shavuoth, when dairy products are the typical fare. We use fat-free cottage cheese in the filling and serve them with fresh fruit instead of dollops of sour cream. Ingredients:
1 cup fat-free cottage cheese |
4 ounces tub-style light cream cheese (about 1/2 cup) |
1/4 cup sugar |
1 teaspoon vanilla extract |
1 cup all-purpose flour |
1 1/2 cups skim milk |
1 1/2 tablespoons vegetable oil |
1 1/2 teaspoons vanilla extract |
1/4 teaspoon salt |
3 large eggs |
cooking spray |
2 cups blueberries or other fresh berries |
2 teaspoons powdered sugar |
Directions:
1. Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl once. Add cream cheese, sugar, and 1 teaspoon vanilla; process until smooth. Pour mixture into a bowl; cover and chill.
2. Place flour in a medium bowl. Combine milk, oil, 1 1/2 teaspoons vanilla, salt, and eggs, and add to flour, stirring with a whisk until almost smooth. Cover and chill 2 hours.
3. Place a 10-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove skillet from heat. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film. Cook about 1 minute.
4. Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.
5. Place crepe on a towel; cool. Repeat procedure with remaining batter. Stack crepes between single sheets of wax paper or paper towels to prevent sticking.
6. Spoon 3 tablespoons cottage cheese mixture in center of each crepe; fold sides and ends of crepe over filling to form a rectangle. Place filled crepes, seam sides down, on a baking sheet lined with plastic wrap. (Blintzes may be covered and chilled at this point).
7. Place a large nonstick skillet coated with cooking spray over medium heat until hot. Place 4 blintzes, seam sides down, in skillet; cook 2 minutes or until lightly browned. Turn blintzes over; cook for 2 minutes. Repeat procedure with remaining blintzes. Serve warm with blueberries, and sprinkle with powdered sugar.
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