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Kosher recipe: Cheese Blintzes
Published: 11/20/2008 by Chef Mendy
Yield 8 servings (serving size: 1 blintz and 1/4 cup blueberries) Ingredients 1 cup fat-free cottage cheese 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 Preparation 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, 1 1/2 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 crepe 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 crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side. Place crepe on a towel; cool. Repeat procedure with remaining batter. Stack crepes between single sheets of wax paper or paper towels to prevent sticking. Spoon 3 tablespoons cottage cheese mixture in center of each crepe; fold sides and ends of crepe over filling to form a rectangle. Place filled crepes, 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. Live Eat Be Happy MB
