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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I often make a double batch of these blintzes to take to work. I always come home with an empty platter!Paula Marchesi, Lenhartsville, Pennsylvania Ingredients:
1/2 cup fat-free half-and-half |
1 cup frozen corn, thawed |
1/2 cup king arthur unbleached all-purpose flour |
2 eggs |
2 tablespoons butter, melted |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1-1/2 cups (12 ounces) 2% cottage cheese, drained |
1/4 cup sugar |
confectioners' sugar, optional |
Directions:
1. Place the half-and-half and corn in a blender; cover and process until smooth. Add the flour, eggs, butter, salt and pepper; cover and process until blended. Cover and refrigerate for 1 hour.
2. Heat an 8-in. nonstick skillet coated with cooking spray; pour about 3 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, using additional cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. In a small bowl, combine the cottage cheese and sugar. Spoon 2 tablespoonfuls down the center of each crepe; roll up. Place in a 13-in. x 9-in. baking dish.
4. Bake, uncovered, at 350° for 8-10 minutes or until heated through. Sprinkle with confectioners' sugar if desired. Yield: 4 servings.
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