Prep 20 mins
Cook 0 mins
Wonderful as a breakfast or dessert for guests, or for the ultimate decadent entree for a Sunday morning breakfast in bed - these delectable, creamy, filled crepes make a spectacular beginning or end of any special day!
- 1 1⁄2 cups all-purpose flour
- 2 cups milk
- 3 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 2 eggs
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- additional butter (for pan)
- 1 cup cottage cheese
- 1 cup farmer cheese, soft or 1 cup softened cream cheese
- 1⁄4 cup powdered sugar
- 1⁄4 teaspoon vanilla
- sour cream
- strawberry jam or preserves
- powdered sugar
- Use an electric mixer to blend together all the crêpe ingredients (except the butter for the pan) in a large bowl. Blend just until smooth. The batter will be very thin.
- Combine the filling ingredients in a medium bowl and mix by hand. Keep the filling nearby.
- Preheat a 10-inch frying pan over medium heat. (This size pan tapers to about 8 inches at the bottom.) When the pan is hot, add about ½ teaspoon butter.
- When the butter has melted, pour 1/3 cup batter into the pan. Swirl the batter so that it entirely coats the bottom of the pan. Cook for 1½ to 2 minutes or until golden brown on one side.
- Use a spatula to lift an edge of the crêpe. Grab it with your finger, slip the spatula underneath, and quickly flip it over. Cook for another 1½ minutes or until a bit lighter shade of brown than the first side, and then slide it out of the pan. Repeat with the rest of the batter and stack the finished crepes on top of each other to keep them warm.
- Heat the cheese filling in the microwave for 1 to 2 minutes or until hot. When ready to fill the crêpes, place each crepe, dark side down, on a plate. Pour 2 to 3 Tablespoons of cheese filling across the center of the crêpe. Fold the sides in and turn the entire blintz over (to hide the seam) onto a serving plate.
- Serve 2 to 3 blintzes on each plate with one dollop of sour cream and two of strawberry preserves. Sprinkle with powdered sugar.
I rated based on the blintz wrapper. They came out perfectly! Although I just had to use the same filling my mother used when I was a kid: Ricotta, vanilla, sugar, egg.
I absolutely love this recipe. I puree the filling so it has a smooth consistency. I have made these the night before, put in the refrigerator, then cooked in the morning and they were sooo good. I usually make blueberry syrup, but they are good with just a little powered sugar.
I was actually just looking for the filling recpie only and it was great as written. I used my 4 ingredient crepe recipe from Better Homes and as they suggested I lightly greased the pan using a stick of butter and regreased it after every 2-3 crepes thereby using less butter. It also helps if you remove the pan from heat when adding the batter using only 3-4 T which makes for a thinner crepe. I used fresh strawberries and whipped cream and the family was thrilled.