- Cook Time
- Prep Time
- 8 crepes ServingsServings
- 3 eggs
- 1 cup flour
- 1 1/2 cups water
- 1 teaspoon oil
- ½ teaspoon salt
- Mix in a food processor and let stand for 15 minutes
- 1 egg yolk
- 2 tablespoons sugar
- 1 (8-ounce) package cream cheese, softened
- 2 cups creamed cottage cheese
- 1/4 teaspoon vanilla extract
- Strawberry, blueberry or fruits of choice
Mix the batter ingredients in the food processor and let stand for 15 minutes.
Heat a crepe pan over medium low. Lightly spread canola oil and then wipe it down with some paper towel. Only use a minimal amount of oil. Take a ¼ cup of the batter and pour into the pan. Swirl the pan to get it to cover the bottom. Cook until the batter hardens. Set aside on large plate layering one on top of the other. Repeat until the batter is done – yield about 8 crepes.
Prepare filling: In the bowl of an electric mixer combine egg yolk and sugar; beat until thick and yellow. Add cream cheese, cottage cheese and vanilla extract; mix well. Refrigerate until ready to use.
Spread 3 tablespoons of filling on bottom third of each blintz. Add in some fruit of choice on top of cheese mixture. Fold two edges in slightly towards edge of filling, and roll up from bottom, overlapping edges and covering filling completely.
Lay rolled blintzes in a baking pan lined with parchment paper. Bake at 350 for 15 minutes or fry on each side until golden brown in a little butter or oil.
This recipe easily doubles and also freezes well.
Fro freezing large quantities, layer in between sheets of parchment and then when ready to use pull out as many as you like for a quick dinner any time.
For tips on rolling blintzes see my article on How To Become a Blintz Queen