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Cottage Cheese Blintzes

desserts, cheese

1 cup milk
2 eggs
1 teaspoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
2 tablespoons butter
----FILLING----
1 pkg (8 oz) pressed cottage cheese
1/4 cup cream cheese
1/4 cup sour cream
2 teaspoons granulated sugar
2 teaspoons vanilla

In blender or in bowl and using whisk, combine milk, eggs, sugar and salt; blend in flour until smooth. Transfer to bowl; cover and refrigerate for at least 1 hour or for up to 12 hours. Melt 1 1/2 tsp of the butter. Heat 8-inch crepe pan or nonstick skillet over medium-high heat; brush lightly with some of the melted butter. Stir batter; pour about 3 tbsp of the batter into pan, tilting to spread. Cook until set and no longer moist in centre, 45 to 60 seconds. Invert onto tea towel. Repeat with remaining batter, placing waxed paper between each. (Make-ahead: Wrap stack in plastic wrap and refrigerate for up to 3 days.) FILLING: In bowl, beat together cottage cheese, cream cheese, sour cream, sugar and vanilla. (Make-ahead: Cover and refrigerate for up to 12 hours.) Spoon rounded tablespoonful filling along centre of 1 blintz. Fold 1 edge over filling; fold opposite edge over, then ends, overlapping slightly, to form package. Repeat with remaining filling. (Make ahead: Wrap individually in plastic wrap and - Freeze in airtight container for up to 2 weeks; do not thaw.) In nonstick skillet, melt half of the remaining butter over medium heat; fry blintzes, in batches and using remaining butter as necessary, until blintzes are warmed through, about 2 minutes per side. (Or fry frozen blintzes for about 4 minutes per side.)

Contributor: Canadian Living Magazine, November, 2001

Yield: 8 servings

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