BLUEBERRY BLINTZES

 

  • Cooking Time: 6
  • Servings: 8
  • Preparation Time: 7

Ingredients

  • 1 cup cottage cheese
  • 1/4 cup granulated (white) sugar
  • 1/4 to 1/2 tsp vanilla extract
  • 3/4 cup blue berries (fresh, or frozen and defrosted, but dry works fine, too)
  • 8 blintzes or other thin pancakes

Directions

  • A. Place the cottage cheese, sugar and vanilla in a bowl and blend
  • together with a large wooden spoon. Add the berries and continue mixing
  • until the berries are equally distribuated.
  • B. Place 2 tablespoons of the filling in the center of the uncooked side
  • of each blintze. Fold the four corners of each blintze toward teh center and
  • turn the blintzes over carefully.
  • C. Place all the blintze seam side down in a well buttered frying pan*. COok until golden brown on the bottom; turn and cook on the other side until heated through

Notes

This delicious dessert, which can als be served as, tastey hors d'oeuerves,

came from a falling apart book of pancake recipes, that I have, which was

orignially co written by SHERRY LaFOLLETTE & George ZABRISKIE, (not a website) who according to IMDb died in 2002. My mother used to make blueberry (and other kinds of) blintzes and crepes, once and awhile. They were always wonderful treats!

Categories: Crepe  Filling  Pancake 

Author Credit: Sherry LaFollette

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