Recipe by 2Bleu
Yummy! Blintzes are a bit thicker than crepes and are filled and folded like a burrito. Double the batch and freeze cooked blintzes for OAMC. These can also be made the night before and put together in the morning for breakfast or brunch.
Top Review by Chef Jean
Totally worth the effort! I made the batter and filling the night before, let them sit in the fridge then cooked them up the next morning. Really good with the sour cream, but I did top mine with some sauteed bananas. Made for PRMR.
- 8 ounces reduced-fat cream cheese, cut up small
- 2⁄3 cup cottage cheese (I strain mine through a cheesecloth)
- 1 egg yolk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 3 eggs, beaten
- 1 1⁄2 cups 2% low-fat milk
- 1 1⁄2 cups all-purpose flour
- 3 tablespoons Grand Marnier (or amaretto)
- 1⁄4 teaspoon kosher salt
Other ingredients needed
- cooking spray
- parchment paper
- butter, for cooking
- sour cream, as an accompinament
- powdered sugar, for dusting
Directions See How It's Made
- FILLING: Mix all ingredients, beating well until smooth. Cover and refrigerate to cool for 1 hour or overnight.
- CREPES: To a large (4 cup) pyrex measuring cup or a bowl, and using a hand mixer, add all crepe ingredients and mix well until it coats the spoons with a thin film. Cover and refrigerate for 1 hour.
- Using a large nonstick pan, spray with oil, and heat the pan over medium-high heat. Stir the batter again, and pour about 1/3 cup of batter into the pan, swirling the pan to coat and thin out the crepe.
- When the crepes pull away from the edge of the pan in about 30 seconds, remove from the heat and run a spatula across the edge of the pan to release the crepe. Slide the crepe onto a sheet of parchment paper. Carefully lift the crepe and flip over (back) into the pan to cook the other side.
- Slide the crepe (again) onto a parchment paper, this time covering with another sheet so there will be parchment between each crepe. Repeat for remaining crepes, stirring the batter at brief intervals to re-suspend the ingredients. (stop here, cover crepes with plastic wrap and refrigerate if making overnight).
- ASSEMBLY: While remaining stacked, spoon about 1/4 cup of the chilled filling onto the center of the first crepe. Fold two opposite sides of the crepe over the filling until they almost meet and then fold over the opposite sides to seal. Set finished 'eggroll or burrito' shaped blintz aside on the parchment paper with the seam side down. Repeat for remaining blintzes.
- COOK: Melt about 1 tablespoon of butter in the skillet over medium heat, beginning with the seam side down. Saute blintzes (about 3 per batch) 2-3 minutes per side, until golden brown (watch for burning, adjust heat level if neccesary).
- Flip the blintzes carefully so as not to break break them up or allow the cheese to escape. Do in batches, adding more butter as needed. Serve with a dollop of sour cream and a dusting of powdered sugar.