Ingredients for the crepe batter
3/4C Milk
1/2C AP flour
2 Eggs, beaten
1T Butter, melted
1t Sugar
3/4t Salt
Ingredients for the Blintz filliing
3/4C Small curd cottage cheese
2oz Cream cheese at room temperature
1ea Large egg
1-1/2T Sugar
1t Lemon zest
1 pinch Salt
1T Powdered sugar for topping
1C Blueberry pie filling
1/2t Vanilla extract
Process for the crepe batter
Combine the milk, flour, eggs, butter, sugar, and salt in a medium bowl
Let sit for 1 hr covered at room temperature
Use 1/3C of batter per crepe
Process for the filling
Combine 1C of blueberry pie filling with 1/2t of vanilla extract, and set aside
Process for the blintzes
Combine the cottage cheese, cream cheese, egg, 1-1/2T of sugar, lemon zest, and salt in an immersion blender cup
Blend until very smooth
Cover and refrigerate
Heat a 10” nonstick skillet over medium heat
Pour in a scant 1/3C of batter
Immediately swirl the batter around to coat the bottom of the skillet
Cook for 30 to 60 seconds
Flip the crepe and cook for the other side for about 30 seconds.
Transfer to a plate
Repeat to cook the remaining crepes
Preheat the oven to 325F
Lightly spray a baking dish with oil
Spoon about 3T filling onto each crepe about 1” from one edge
Fold over the crepe to cover the filling
Fold in both sides, then roll the crepes into small filled rectangle(blintz)
End with the seam on the bottom
Transfer to the prepared baking dish
Bake in the preheated oven for 10 to 12 minutes, to firm up the filling
Cool the blintzes for 5 minutes
Dust lightly with powdered sugar
Top with sauce and serve
To make these ahead, refrigerate the rolled-up blintzes until you
are ready to serve them, then follow the directions for baking
Serving size 2 blintzes 257 calories Makes 5
Mad Dog and Celeste's Recipes 