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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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Milk, butter and cottage cheese combine delightfully in these blintzes. When I was a child, my mother served them often for Sunday brunch or for dessert, and they tasted so good.Lauren Kargen, Buffalo, New York Ingredients:
4 eggs |
1 cup milk |
3 tablespoons butter, melted |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon sugar |
dash salt |
addutional butter |
filling: |
2 cups raisins |
4 cups (32 ounces) 4% cottage cheese |
1/2 cup sugar |
1 tablespoon ground cinnamon |
dash salt |
sour cream and blueberry or strawberry pie filling |
Directions:
1. In a large bowl, combine the eggs, milk and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
3. Place raisins in a saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes. Drain. In a large bowl, combine the cottage cheese, sugar, cinnamon, salt and raisins. Spoon about 1/2 cup down the center of each crepe; fold ends and sides over filling.
4. In a large skillet, cook blintzes in butter until heated through. Top with sour cream and pie filling if desired. Yield: 9 servings.
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