Creamy Cheese Blintzes
|All purpose flour||1⁄2 Cup (8 tbs)|
|Egg whites||2 Large|
|1% milk||3⁄4 Cup (12 tbs)|
|Unsalted butter||1 Tablespoon, melted|
|Vegetable oil||1 Tablespoon|
|1% cottage cheese||1 Pound|
|Sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
1. To prepare the blintzes: In a large bowl, with an electric mixer set on high, beat the flour, egg, egg whites, milk, melted butter, and sugar for 1 minute or until smooth.
2. Brush the inside of a crepe pan or a heavy 6-inch skillet with a little of the oil and heat over moderately high heat. Spoon 2 tablespoons of the batter into the skillet, tilting it quickly so the batter spreads evenly and thinly coats the bottom. Cook on one side for 1 minute or only until the top is dry and blistered, then transfer with a spatula to a flat surface, browned-side-down. Repeat the process, making 12 blintzes.
3. Preheat the oven to 375°F. Set out an un-greased baking sheet. To prepare the filling: In a medium-size bowl, stir all of the ingredients until blended. Spoon about 3 tablespoons of filling in the center of each blintz, fold in 2 sides about 1 inch, then the other 2 sides, overlapping them slightly to resemble an envelope. Place seam-side-down on an ungreased baking sheet. Bake for 12 minutes or until the filling is set, then re-set the oven to broil. Broil the blintzes for 2 minutes or until lightly browned. Top with the fresh berries and serve hot.