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
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
Pairs Well With
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!