Creamy Cheese Blintzes, Version II

Name: Creamy Cheese Blintzes, Version II
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Jewish, Polish, Russian
Ingredients: 1 tsp Butter; 2 tbsp Cinnamon Sugar; 2 cups Cottage Cheese; 3 whole Eggs; 1 tsp Lemon Juice; 1 cup Milk; 0.5 tsp Salt; 2 tsp Sugar; 0.75 cup Unbleached All-Purpose Flour; 0.5 tsp Vanilla Extract

Breakfast 🍳Dessert 🍰Snack 🍿 Jewish 🇮🇱Polish 🇵🇱Russian 🇷🇺 High-Protein 💪Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Creamy Cheese Blintzes, Version II feature tender, lacy crepes wrapped around a lightly sweetened cottage cheese filling kissed with vanilla and lemon. A quick pan finish and a dusting of cinnamon sugar bring gentle caramel notes and a warm aroma. Perfect for a leisurely brunch or a cozy dessert, they balance delicate texture with a creamy, comforting center.

Prep20 mins
Cook35 mins
Serves4
DifficultyMedium

1

Add the milk, whole eggs, salt, and flour to a blender and blend until smooth. Refrigerate for at least 20 minutes. Meanwhile, prepare the filling by beating the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract in a bowl with an electric mixer until smooth.
2

Preheat the oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet.
3

Melt some of the 2 tablespoons of butter in a skillet over medium-high heat. Pour in about 2 tablespoons of batter and tilt the pan to fully coat it. Cook until the bottom is golden and the top is no longer wet, about 2 minutes per crepe. Repeat with the remaining batter.
4

Spoon 1 to 2 tablespoons of filling near one edge of a crepe. Fold that edge up toward the center, fold in the sides, then fold the top over the filling, and place it seam-side down on the prepared baking sheet. Repeat with the remaining crepes and filling.
5

Bake in the preheated oven for 10 minutes, sprinkle with cinnamon sugar, then continue baking until lightly golden, about 5 minutes more.