Two Cheeses Filled Crepes Blintzes

Two Cheeses Filled Crepes Blintzes

Posted 2018-03-16 by finyfollow

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

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
Cooking spray
Butter, for cooking
Sour cream - optional
Powdered sugar - optional

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.

  • To assemble
  • 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.

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