Time
136 min
Serving
10 persons
Calories
201
My mom makes these every year. They are my favorite breakfast by far! I usually double the filling.
Ingredients
- eggs: 3 piece
- all-purpose flour: 0.66667 cup
- salt: 0.5 tsp
- ½ cups milk: 1 piece
- ½ tablespoons butter: 1 piece (melted)
- cottage cheese: 1 container (8 ounce container)
- cream cheese: 1 pack (3 ounce pack, softened)
- white sugar: 0.25 cup
- vanilla extract: 0.5 tsp
- butter: 2 Tbsp (or as needed)
- frozen sweetened strawberries: 1 pack (thawed, 10 ounce pack, to taste)
Metric Conversion
Stages of cooking
-
Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours.
-
Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.
-
Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter.
-
Spoon filling onto blintzes and fold. Top with strawberries.
