| Ingredients |
| |
| Crepes batter |
| 1½ |
cup |
self rising flour |
| 2½ |
cup |
milk |
| 3 |
each |
eggs |
| |
| 1½ |
Tbsp |
unsalted butter (for cooking) |
| |
| Sweet cheese filling |
| 2 |
cup |
cottage cheese (lowfat 2%) |
| 1 |
cup |
sour cream |
| 5 |
Tbsp |
sugar |
| 2 |
Tbsp |
instant vanilla pudding powder |
| ½ |
tsp |
vanilla extract |
| ⅜ |
tsp |
cinnamon |
| |
|
| Preparation steps: |
- Mix the crepes batter in a large bowl.
- Brush the bottom of an 8-10 inch non-stick skillet with 1/3 tsp of butter.
Pour ¼ cup batter into the skillet and swirl the batter evenly.
Cook for 45-60 seconds on medium high heat. Use a spatula to flip the
crepe and cook for additional 30-45 seconds. Set aside on a plate and repeat
the process for all crepes.
- Filling: In a large bowl smooth the texture of the cottage cheese using a hand blender.
- Add sour cream, sugar, instant vanilla pudding powder, vanilla extract and cinnamon. Mix well.
- Assembling the blintzes: spoon 2-3 Tbsp of the cheese filling in the middle of the crepe.
Fold sides and roll the crepe to encase the filling. Repeat for all blintzes.
Serving:Warm up in a slightly buttered non stick skillet.
Cook for 1-2 minute, flip gently and cook additional 1-2 minute.
Serve with whipped cream or confection sugar.
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