Cherry Cheese Blintzes
- Preparing Time: 30 minutes
- Total Time: 2 hours and 30 minutes
- Served Person: 9
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup sugar
- 3 eggs
- 1 tablespoon cornstarch
- 2/3 cup all-purpose flour
- filling:
- 3 oz cream cheese softened
- 1-1/2 cups 2% milk
- 2 tablespoons butter melted
- 1 cup 4% cottage cheese
- cherry sauce:
- 1 pound fresh or frozen pitted sweet cherries
- 2/3 cup water plus 1 tablespoon, divided
- Carbohydrate 20.3721002536917 g
- Cholesterol 18.8066306951291 mg
- Fat 6.31807346602451 g
- Fiber 0.960569605205957 g
- Protein 3.15859428408511 g
- Saturated Fat 3.69784348906337 g
- Serving Size 1 1 (172g)
- Sodium 3311.17619557536 mg
- Sugar 19.4115306484857 g
- Trans Fat 0.704420007758559 g
- Calories 148 calories
Directions In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours. Heat a lightly greased 8-in. 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 a 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 small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through. Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. 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 with crepes.
