Description
I got this recipe from my mom, and even when I thought cottage cheese was nasty I loved this recipe! Great if you’re trying to encourage someone to eat cottage cheese, or just to eat as a snack! Serve hot or cold, with jam or any other topping.
Ingredients
- 3 eggs
- 1 cup milk
- 2 tablespoons vegetable oil
- ¾ cup all-purpose flour
- 1 teaspoon vegetable oil, or as needed
- 2 (16 ounce) containers small curd cottage cheese, very well drained
- 2 egg yolks
- ¼ cup white sugar
- 2 tablespoons lemon juice
- 1 teaspoon vegetable oil, or as needed
Instructions
- 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.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 55 mins
Servings: 15