Sweet Corn Blintzes With Cottage Cheese Filling Recipes

COTTAGE CHEESE BLINTZES

Steps:

• Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
• Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
• Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
• Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.

TRADITIONAL CHEESE BLINTZES

Steps:

• Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
• Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
• Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Melt the remaining butter in the skillet over low heat, about 1 minute.
• Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
• Bake in the preheated oven until brown, 15 to 20 minutes.

CHEESE BLINTZES

Steps:

• For the crepe: Beat milk, eggs and 1 cup water in a bowl. Add flour and powdered sugar to make a thin batter.
• Pour 1/4 cup batter on a well-buttered medium hot 10-inch fry pan, spreading it as thin as possible. Fry until light brown, then flip and brown other side until light brown. Turn out on wax paper. Repeat with remaining batter.
• For the cheese filling: Mix ricotta, cream cheese, eggs, powdered sugar and vanilla in a bowl. Spread evenly over the surface of a crepe. Tuck in ends and roll up. Cook in butter in a fry pan until brown on both sides. Repeat with remaining crepes and filling.
• Serve with sour cream and fruit preserves.

CHEESE BLINTZES

Steps:

• 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 tablespoons vanilla; process until smooth. Pour mixture into a bowl; cover and chill.
• Place flour in a medium bowl. Combine milk, oil, 1 1/2 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. Repear 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. (Blitnzes 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 side down, in skillet, cook 2 minutes or until lightly browned. Turn blintzes over; cook for 2 more minutes. Repeat procedure with remaining blintzes. Serve warm with blueberries, and sprinkle with powdered sugar.

SWEET CORN BLINTZES WITH COTTAGE CHEESE FILLING

Steps:

• Place the flour, half-and-half, eggs, salt and pepper and butter in a blender and process until smooth.
• Add the corn and blend for a minute longer, until the corn is pureed.
• Pour the batter into a bowl, cover and refrigerate at least 1 hour or up to overnight.
• Meanwhile, combine cottage cheese and sugar in a small bowl, cover and refrigerate until ready to fill blintzes.
• Preheat oven to 350 degrees.
• Heat a griddle and brush it lightly with oil.
• Pour a scant 1/4 cup of batter onto griddle for each blintz.
• When bubbles form on top, flip the blintzes and cook until lightly browned.
• Remove blintzes from griddle and immediately place 1-2 T filling in the center.
• Roll the blintz and place it seam-side down on a baking sheet.
• When all the blintzes are filled, place them in the oven to warm, about 10-15 minutes.
• Alternatively, you can refrigerate unfilled blintzes, stacking them between sheets of waxed paper and wrapping in plastic, and proceed with recipe when ready to fill.
• Serve warm with sauteed apples or pears.