Cottage Cheese Blintzes
1 hour
These traditional blintzes are thin crepe-like pancakes stuffed with a sweet cottage cheese filling and perfect as a sweet or savoury brunch addition.
mizz_melanie
2 people made this
Ingredients
Serves: 8
- 3 eggs
- 1 cup (250ml) milk
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons salt, divided
- 3/4 cup (105g) all-purpose flour, sifted
- 500g cottage cheese
- 1/4 cup (55g) white sugar
- 3 tablespoons (45g) sour cream
- 1 egg yolk
- 1/4 teaspoon ground cinnamon
- 50g butter, or as needed, divided
Directions
Preparation:25min ›
Cook:20min ›
Extra time:15min resting ›
Ready in:1hour
- 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.
- Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk and cinnamon together in a bowl to make the filling.
- Melt butter in a 15cm frying pan. Spoon a portion of the batter onto the pan; 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.
- Preheat oven to 200 degrees C. Grease a baking tray.
- Melt the remaining butter in the pan over low heat, about 1 minute.
- 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.
- Bake in the preheated oven until brown, 15 to 20 minutes.
