Traditional Cheese Blintz Recipe

Traditional Cheese Blintz Recipe
From Stormi

1 cupfat-free cottage cheese
½ cuptub-style light cream cheese
¼ cupsugar
1 tspvanilla extract
1 cupall-purpose flour
1 ½ cupsskim milk
1 ½ tbspvegetable oil
1 ½ tspvanilla extract
¼ tspsalt
3 largeEggs
Cooking spray
2 cupsblueberries or other fresh berries
2 tsppowdered sugar

Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl once. Add cream cheese, sugar, and 1 teaspoon vanilla; process until smooth. Pour mixture into a bowl; cover and chill.

Place flour in a medium bowl. Combine milk, oil, 1 ½ teaspoons vanilla, salt, and eggs, and add to flour, stirring with a whisk until almost smooth. Cover and chill 2 hours.

Place a 10-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove skillet from heat. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film. Cook about 1 minute.

Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Place crepe on a towel; cool. Repeat procedure with remaining batter. Stack crepes between single sheets of wax paper or paper towels to prevent sticking.

Spoon 3 tablespoons cottage cheese mixture in center of each crepe; fold sides and ends of crepe over filling to form a rectangle. Place filled crepes, seam sides down, on a baking sheet lined with plastic wrap. (Blintzes may be covered and chilled at this point).

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Place 4 blintzes, seam sides down, in skillet; cook 2 minutes or until lightly browned. Turn blintzes over; cook for 2 minutes. Repeat procedure with remaining blintzes. Serve warm with blueberries, and sprinkle with powdered sugar.
Yield: 8 servings

NB: Both of the above crepe recipes are really wonderful to prepare and cook ahead of time. They are great frozen and rewarmed in a skillet. Can be frozen for up to 3 months or more, if properly handled with waxed paper between each crepe, and appropriately bound and wrapped or rewrapped and frozen. Take out what you need or want, and voila!