1 1/2 cups milk
2 tablesppons butter, melted
2/3 cup all-purpose flour
1/2 teaspoon salt
1 cup (8 ounces) small-curd cottage cheese
1 package (3 ounces) cream cheese, softned
1/4 cup sugar
1/2 teaspoon vanilla extract
Serve with cherry pie filling, strawberries, raspberries, or whatever you would like
1. In a small mixing bowl, combine the milk, eggs, and butter. Combine the flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours.
2. Heat a lightly greased 8-inch nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to wire rack.
3. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
4. In a blender, process cottage cheese until smooth. Transfer to a small 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, forming a little bundle.
5. Place seam side down in a greased pan/baking sheet. Bake, uncovered, at 350 degrees for 10 minutes or until heated through.
The blintzes would be great for brunch or dessert. I actually made them for dinner twice. Both times I cut the recipe in half using one large egg. The first time, making half the batch filled us up. However, we must have been more hungry this time around and needed more food.
*From the Taste of Home Cookbook