These have little sugar though they satisfy a sweet tooth craving!
They are also quite easy to make and can be prepared the day before for an afternoon tea, or dessert.
Preparation Time: 25 minutes plus standing time
Cooking Time: 10 minutes
Serves: 4 blintzes
Ingredients For the filling 115 g cream cheese
115 g cottage cheese
½ egg yolk
1 tbsp sugar
½ tsp vanilla extract
For the crepes 1½ eggs, beaten
¾ cup low fat milk
1½ tbsp Grand Marnier or you could use Amaretto
Other ingredients Bit salt
Butter, for cooking
Sour cream - optional
Powdered sugar - optional
Method For the filling
Mix all the ingredients, and beat well until mixture is smooth.
Cover and put in the fridge to cool for an hour or even overnight.
For the crepes
Add all the crepe ingredients and mix well until it is quite thin.
Cover and put in the fridge for about an hour.
Using a non stick pan, spray with oil, and heat over medium to high heat. Stir the batter again and pour about a third of a cup into the pan, swirling it to coat and make the crepes as thin as possible.
When the crepes pull away from the edge of the pan, which is about 30 seconds, remove from the heat and run a spatula across the edge of the pan to release the crepe.
Slide the crepe onto a sheet of baking paper, and carefully lift the crepe and flip back into the pan, and cook the other side for a short time.
Put this on baking paper and covering with another sheet so there is baking paper between each crepe. Repeat till all mixture used up.
You could put them in the fridge at this stage and heat up the next day, however I filled mine first and when finished cooking, kept some for the next day and heated in the microwave for a short time.
Add about a quarter of the filling on to the middle of a crepe.
Fold two opposite sides of crepe over the filling until they meet and then fold over the opposite sides to seal.
Put this back on the baking paper with the seam side down. Repeat with remaining blintzes.
Melt about a tbsp of butter over medium heat, and put crepes, seam side down and cook blintzes for about 2 minutes on each side, but be careful not to burn them.
Flip the blintzes carefully and cook the other side, adding more butter if needed.
Serve with a dollop of sour cream, and a dusting of powdered sugar - optional.