COTTAGE CHEESE BRUNCH BLINTZES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Blintz Wrapper Batter:
  • * 1 1/2 cups unbleached all-purpose or whole wheat pastry flour
  • * 1 1/2 teaspoons baking powder
  • * 1 1/3 cups milk
  • * 2/3 cup water
  • * 4 large eggs
  • * 1 teaspoon vanilla extract OR grated zest of 1 lemon
  • * 1/2 teaspoon salt
  • Filling:
  • * 2 packages farmer or pot cheese, 1 pound total
  • * 2 cups large-curd creamed cottage cheese
  • * 3 egg yolks OR:
  • * 3 tablespoons liquid egg substitute
  • * 2 teaspoons vanilla extract OR grated zest of 1 lemon
  • To Finish:
  • * 1/2 stick unsalted butter
  • * low-fat sour cream or plain yogurt
  • * 1 whole cherry or blueberry preserves

Directions

  • Drain cottage cheese in a fine-mesh strainer over a bowl in the refrigerator for 1 hour.
  • To prepare batter:
  • Combine the batter ingredients, beat until smooth. Cover and chill 30 minutes to 1 hour.
  • To make crepes:
  • Lightly grease a 6 to 7-inch seasoned crepe pan or non-stick frying pan with cooking spray. Heat over medium heat until hot. Stir the batter to avoid separation. Working quickly, remove the pan from the heat and pour in about 2 tablespoons of batter, tilting and rotating the pan to completely cover the bottom. Cook until the bottom is golden brown and the top set, about 30 seconds, do not turn over. Slide the crepes in a single layer onto paper towels, cooked side up, next to each other, but not overlapping. Repeat with the remaining batter.
  • To make filling:
  • In a food processor, combine the cheeses, egg yolks or egg substitute, and vanilla or lemon zest until just smooth.
  • To assemble:
  • Place 1 heaping tablespoon of the filling at one end of the cooked side of the wrapper. Fold each side over to almostmeet in the center, the filling will still be at the end. Fold the blintz up from the bottom to completely enclose the filling, ending with the seam side down, like a plump rectangular packet. The uncooked side of the wrapper will be on the outside. Cover with plastic wrap and chill until ready to cook.
  • To fry:
  • Melt a tablespoon of butter in a large skillet over medium-high heat. Place as many blintzes in the pan, seam side down, that will fit. Fry 1 to 2 minutes on each side, until crisp and golden brown. Add a bit more butter for frying each batch.
  • To bake:
  • Preheat the oven to 400 degrees. Butter a heavy-duty baking sheet lined with parchment and place in the oven to melt the butter. Arrange the packets in a single layer, seam side down, turning to coat the tops with butter. Bake in the preheated oven 15 to 20 minutes, until golden and heated through.
  • Serve immediately accompanied by a bowl of sour cream or yogurt and a bowl of preserves

Notes

Categories: Jewish 
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