Cheese Blintzes

By Lv2Cook

Ingredients

• 4 ounces tub-style light cream cheese (about 1/2 cup)
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 1/2 cups skim milk
• 1 1/2 tablespoons vegetable oil
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 3 large eggs
• Cooking spray
• 2 cups blueberries or other fresh berries
• 2 teaspoons powdered sugar

Details

Servings 1

Preparation

Step 1

Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl once. Add cream cheese, sugar, and 1 teaspoon vanilla; process until smooth. Pour mixture into a bowl; cover and chill.

Place flour in a medium bowl. Combine milk, oil, 11/2 teaspoons vanilla, salt, and eggs, and add to flour, stirring with a whisk until almost smooth. Cover and chill 2 hours.

Place a 10-inch crêpe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove skillet from heat. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film. Cook about 1 minute.

Carefully lift edge of crêpe with a spatula to test for doneness. The crêpe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crêpe over; cook 30 seconds on other side.

Place crêpe on a towel; cool. Repeat procedure with remaining batter. Stack crêpes between single sheets of wax paper or paper towels to prevent sticking.

Spoon 3 tablespoons cottage cheese mixture in center of each crêpe; fold sides and ends of crêpe over filling to form a rectangle. Place filled crêpes, seam sides down, on a baking sheet lined with plastic wrap. (Blintzes may be covered and chilled at this point).

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Place 4 blintzes, seam sides down, in skillet; cook 2 minutes or until lightly browned. Turn blintzes over; cook for 2 minutes. Repeat procedure with remaining blintzes. Serve warm with blueberries, and sprinkle with powdered sugar.

Serving Size: 1 blintz and 1/4 cup blueberries