Cabot Cottage Cheese Blintzes Recipes

Cabot Cottage Cheese Blintzes image

Provided by Cabot Creamery

Number Of Ingredients 3

Blintz batter:¾ cup King Arthur Unbleached All-Purpose Flour¼ teaspoon salt1 cup nonfat milk2 large eggs1 tablespoon Cabot Unsalted Butter
melted Filling:1 cup Cabot Cottage Cheese¼ cup Cabot Lowfat Vanilla Bean Greek2 fresh peaches
chopped (or other favorite fruit)Vegetable oil1 tablespoon confectioner's sugar

Steps:

To Make Batter: WHISK together flour and salt in medium bowl; add milk and eggs and whisk until smooth. Whisk in melted butter. Pour mixture through fine strainer set over second bowl to remove any lumps. Cover and refrigerate for 2 hours. To Cook and Fill Blintzes: PREHEAT oven to 375°F. Lightly oil baking sheet. COMBINE cottage cheese, Vanilla Greek Yogurt and fruit in small bowl; set aside. BRUSH crepe pan or small skillet lightly with oil or use nonstick pan and place over medium heat; when hot, add small amount of batter to pan, tilting to cover bottom. Cook until set on top and golden on underside. Transfer blintz to small plate and repeat with remaining batter. PLACE about 1/4 cup filling down center of each blintz; fold in ends, roll up into cylinder and place seam-side-down on prepared baking sheet. BAKE blintzes until heated through, about 10 minutes. Serve warm, dusted with confectioner's sugar.