This traditional family recipe tastes great. Blintzes may be wrapped and frozen after filling and before baking. Serve warm with a dollop of sour cream and strawberry (or other) preserves.
Ingredients
- eggs: 3 piece
- milk: 1 cup
- vegetable oil: 2 Tbsp
- ½ teaspoons salt: 1 piece (divided)
- all-purpose flour, sifted: 0.75 cup
- dry small curd cottage cheese: 1 pack (16 ounce pack)
- ½ tablespoons white sugar: 3 piece
- sour cream: 3 Tbsp
- egg yolk: 1 piece
- ground cinnamon: 0.25 tsp
- butter: 0.25 cup (or as needed, divided)
Metric Conversion
Stages of cooking
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Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
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Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
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Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
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Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
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Melt the remaining butter in the skillet over low heat, about 1 minute.
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Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
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Bake in the preheated oven until brown, 15 to 20 minutes.
