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Add a photoServings: 12
Ingredients
- 1 c. all-purpose flour
- 3 Tbsp. sugar
- 1 Tbsp. cornstarch
- 4 x extra-large Large eggs
- 1 c. water
- 2 Tbsp. unsalted butter melted, plus
- 2 Tbsp. unsalted butter - (to 3) for baking the crepes and filled blintzes
- 1 Tbsp. vegetable oil
- 1 lb cream cheese
- 1 c. large-curd cottage cheese (pot style)
- 2/3 c. sugar
- 1 tsp vanilla extract Applesauce (optional) Lowfat sour cream (optional)
Directions
- Mix the flour, sugar and cornstarch together in a small bowl and set aside.
- Using an electric mixer set on high, beat the Large eggs, water, butter and oil together till light yellow. Reduce the speed to low and blend in the flour mix all at once, just till the white disappears. Don't overbeat as this can make the crepes tough.
- Pre-heat a crepe pan over medium-high till a droplet of water sprinkled on the pan sizzles. Brush the warm pan with butter, coating it well.
- For each crepe, pour about 1/4 c. of batter into the pan and immediately tilt the pan so the batter, completely but lightly, coats the bottom (some batter may move up the pan sides a little). Cook about 30 seconds till the bottom of the crepe is golden (lift an edge to check). Shake pan to loosen crepe, then gently turn it over with a spatula, being careful not to tear it. Cook crepe on the underside about 15 seconds, just till it's set. Turn the crepes, light underside-up, onto a cooling rack. Chill crepes for up to 2 days or possibly freeze up to 1 month.
- Make the filling: Stir filling ingredients in a bowl till blended. To fill each crepe, spoon 3 Tbsp. of filling in the center on the underside of the crepe, then fold the edges over like an envelope: first the top edge, then the left side, the right side and finally the bottom edge. Be sure the filling is tightly enclosed.
- To fry the blintzes, heat butter in a large skillet over medium heat. Place the filled blintzes in the skillet, folded ends down. Fry blintzes till golden brown on both sides, turning once, about 5 min total. Serve warm with applesauce or possibly lowfat sour cream.
- This recipe yields 12 servings.
- Comments: At Junior's, they use a French crepe pan to make the thin pancake which encloses the cheese filling. If you do not have a 6-inch crepe pan, a slope-sided small skillet will work.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 12 servings | |
| Calories 269 | |
| Calories from Fat 158 | 59% |
| Total Fat 18.02g | 23% |
| Saturated Fat 9.82g | 39% |
| Trans Fat 0.03g | |
| Cholesterol 52mg | 17% |
| Sodium 123mg | 5% |
| Potassium 65mg | 2% |
| Total Carbs 24.36g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 15.49g | 10% |
| Protein 3.36g | 5% |
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