Cherry Cheese Blintzes

By kjs1010

These elegant blintzes can be served as an attractive dessert or a brunch entree. The bright cherry sauce gives them a delightful flavor. You can substitute other fruits, such as raspberry, blueberries or peaches for the cherries.

Ingredients

• Filling:
• 2/3 cup all-purpose flour
• 1/2 tsp salt
• 3 eggs
• 1 1/2 cups milk
• 2 Tbs butter, melted
• 1 cup (8 oz) small-curd cottage cheese
• 1 package (3oz) cream cheese, softened
• 1/4 cup sugar
• 1/2 tsp vanilla
• Cherry Sauce:
• 1 pound fresh or frozen pitted sweet cherries
• 2/3 cup plus 1 Tbs water, divided
• 1/4 cup sugar
• 1 Tbs cornstarch

Preparation

Step 1

In a bowl, whisk the flour, salt, eggs, milk, and butter. Cover and refrigerate for 2 hours. Heat a lightly greased 8 inch nonstick skillet; add 2 Tbs batter. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.

In a blender, process cottage cheese until smooth. Transfer to a mixing bowl; add cream cheese. Beat until smooth. Add sugar and vanilla; mix well. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling. Place seam side down in a greased 15x10x1 inch baking pan. Bake, uncovered, at 350 for 10 minutes or until heated through.

Meanwhile, in a saucepan, bring the cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until cherries are tender. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over crepes.