Sweet Corn Blintzes With Cottage Cheese Filling Recipes

COTTAGE CHEESE BLINTZES

Steps:

• Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
• Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
• Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
• Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.

SWEET CHEESE BLINTZES RECIPE (FILLED CREPE)

Steps:

• Prepare 12 large crepes about 10-12 inches in size.
• For the filling, combine the farmer's cheese, butter, sugar, and egg yolk. Stir the mixture until smooth.
• Place a dollop of the cheese filling on the bottom part of each crepe, leaving enough room on the edges for folding.
• Fold over both of the sides.
• Starting from the bottom, roll up the crepes and secure the filling inside.
• Keep the blintzes refrigerated until you're ready to serve them. Right before serving, warm them up on both sides in a skillet with butter over medium heat. Enjoy!

SWEET CORN BLINTZES WITH COTTAGE CHEESE FILLING

Steps:

• Place the flour, half-and-half, eggs, salt and pepper and butter in a blender and process until smooth.
• Add the corn and blend for a minute longer, until the corn is pureed.
• Pour the batter into a bowl, cover and refrigerate at least 1 hour or up to overnight.
• Meanwhile, combine cottage cheese and sugar in a small bowl, cover and refrigerate until ready to fill blintzes.
• Preheat oven to 350 degrees.
• Heat a griddle and brush it lightly with oil.
• Pour a scant 1/4 cup of batter onto griddle for each blintz.
• When bubbles form on top, flip the blintzes and cook until lightly browned.
• Remove blintzes from griddle and immediately place 1-2 T filling in the center.
• Roll the blintz and place it seam-side down on a baking sheet.
• When all the blintzes are filled, place them in the oven to warm, about 10-15 minutes.
• Alternatively, you can refrigerate unfilled blintzes, stacking them between sheets of waxed paper and wrapping in plastic, and proceed with recipe when ready to fill.
• Serve warm with sauteed apples or pears.