Name: Strawberry Blintzes
Prep time: 15 min
Cook time: 1 min
Total time: 2 h 16 min
Yield: 10 blintzes

My mom makes these every year. They are my favorite breakfast by far! I usually double the filling.

Prep Time:

15 mins

Cook Time:

1 mins

Additional Time:

2 hrs

Total Time:

2 hrs 16 mins

Yield:

10 blintzes

Servings:

Ingredients

Batter

3 eggs
2/3 cup all-purpose flour
½ teaspoon salt
1 ½ cups milk
1 ½ tablespoons butter, melted

Filling

1 (8 ounce) container cottage cheese
1 (3 ounce) package cream cheese, softened
¼ cup white sugar
½ teaspoon vanilla extract
2 tablespoons butter, or as needed
1 (10 ounce) package frozen sweetened strawberries, thawed, or to taste

Directions

Step 1
Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours.

Step 2
Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.

Step 3
Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter.

Step 4
Spoon filling onto blintzes and fold. Top with strawberries.

Nutrition Facts (per serving)

201

Calories

10g

Fat

20g

Carbs

Protein

Nutrition Facts
Servings Per Recipe 10
Calories 201
% Daily Value *
Total Fat10g	13%
Saturated Fat6g	30%
Cholesterol82mg	27%
Sodium297mg	13%
Total Carbohydrate20g	7%
Dietary Fiber1g	3%
Total Sugars12g
Protein8g
Vitamin C11mg	57%
Calcium77mg	6%
Iron1mg	5%
Potassium142mg	3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

Breakfast and Brunch Breakfast Bread Recipes Butter Recipes Cheese Recipes Cottage Cheese Recipes Crepes Extracts and Flavoring Recipes Fruits Quick Bread Recipes Strawberries

- by: Jonah Businger
- 8 years ago
I did not like this recipe. whenever I flipped the blintz, It got destroyed. I only got 1 or 2 correct ones. But for those who don’t care about looks, it was scrumptious!
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- by: Sarah Shinaberry
- 6 years ago
my mom makes this recipient too! it’s a family favorite. you have to be a good cook to get the consistency and make them right in the pan. They are so yummy!
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- by: Zilly0285
- 6 years ago
Left each side longer than recommended and then it wasn?t to hard to flip using a copper pan. Tasted great.
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- by: Kenny
- 5 years ago
Also I meant to say–a crepe pan is a must or the blintz sticks and falls apart. Thankfully we have one and it worked great.
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- by: Lady Mettle
- 4 years ago
They were delicious! This is now my go-to cheese blintz recipe. My first crepe fell apart because I added too much melted butter to the pan and I didn’t let it cook long enough. After I fixed my mistakes the crepes came out great. There are several tricks to keep the crepes in one piece. I used a long fish spatula to turn the crepes over. It gives the crepes more support. I used a 10 inch non-stick fry pan but a crepe pan is better to use. I used a small amount of melted butter in the pan for each crepe. I let my crepes cook on the first side long enough that parts of the cooking side of the crepe was browned. I loosened all the edges of the crepe with the spatula, gently shook the pan to loosen the crepe, then I put my spatula under the edge of the crepe and gently shook the pan a little so I could move my fish spatula under the crepe and gently flip it over to cook the other side of it and when it was done I used my fish spatula to help ease it off the fry pan and onto the plate.
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- by: Leanne Ward
- 4 years ago
I really liked them. They worked well with gluten free flour too.
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- by: Skeet
- 3 years ago
Worked great for me . I halved the recipe. The wife and I loved them so I’m going to try it again on my son and his family. Thanks!
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Strawberry Blintzes