You are here

Cheese Blintzes

southern.chef's picture
  Cream cheese 6 Ounce, softened (Two 3 Ounce Packages)
  Large curd cottage cheese 12 Ounce (1 Carton)
  Frozen egg substitute 1⁄4 Cup (4 tbs), thawed
  Sugar 2 Tablespoon
  Grated lemon rind 1 Teaspoon, grated
  6 inch crepes 12
  Butter/Margarine 3 Tablespoon, divided
  Commercial sour cream 1⁄2 Cup (8 tbs)
  Strawberry preserves 1⁄2 Cup (8 tbs)

Combine cream cheese and cottage cheese; beat until smooth.
Stir in next 3 ingredients; chill 15 to 20 minutes.
Spoon about 3 tablespoons cheese filling in center of each crepe.
Fold right and left sides over filling; then fold bottom and top over filling, sealing in the filling and forming a square.
Melt 2 tablespoons butter in a large skillet.
Place half of blintzes in skillet, seam side down.
Cook over medium heat until lightly browned, turning once; remove from skillet, and keep warm.
Melt remaining 1 tablespoon butter in skillet; repeat procedure with remaining blintzes.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.1 (18 votes)
Cheese Blintzes Recipe