Rating: 3.15 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3

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.

Recipe Summary test

prep:
5 mins
cook:
20 mins
additional:
30 mins
total:
55 mins
Servings:
15
Yield:
15 blintzes
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Crepes:
Filling:

Directions

Instructions Checklist
  • Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.

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  • 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.

Cook's Note

It's best to begin draining the cottage cheese first off, since it can take awhile. The less liquid in the cottage cheese, the easier it will be to make the crepe. Using a colander or sieve is best, so long as the holes aren't too big.

Nutrition Facts

149 calories; protein 10.3g; carbohydrates 10.8g; fat 7.1g; cholesterol 74.8mg; sodium 263.8mg. Full Nutrition
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Reviews (11)

Most helpful positive review

Rating: 4 stars
05/10/2010
These blitz's where really good. All of the family loved them, easy to make and very tasty. I made them just like recipe calls for, worked out perfect! Read More
(10)

Most helpful critical review

Rating: 3 stars
06/07/2010
They just were not as good as I had hoped. Read More
(6)
13 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3
Rating: 4 stars
05/10/2010
These blitz's where really good. All of the family loved them, easy to make and very tasty. I made them just like recipe calls for, worked out perfect! Read More
(10)
Rating: 3 stars
06/07/2010
They just were not as good as I had hoped. Read More
(6)
Rating: 2 stars
06/11/2013
Very very bland the filling was too soft even when cooked and the quantity was WAY off for the filling. I made half and it filled all of the blintzes. And the crepes are too eggy--I'll stick with the Basic Crepes recipe here and another filling. Read More
(3)
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Rating: 1 stars
08/01/2018
While the filling did taste good, it was far too runny. I was unable to properly fill my blintzes as it just ran out the folds. The recipe for the crapes was good, I mixed mine by putting it in a bottle and shaking the ever loving *explicit* out of it. Only had flour clumps in the first one that I poured I believe this is an acceptable outcome although that would've been easily avoidable by either mixing it properly or using a filter. For the filling I think next time I will be sticking to the regular ricotta and cream cheese mix as this will be far more stable and able to be formed around. I believe for the stuffing presented in this recipe maybe one egg would suffice and much less lemon juice. While I'm not scared of eating raw eggs and a little lemon science basically sanitizes them its still something that should be minded and approached cautiously as if done improperly could lead to some ill effects (pregnant mothers and children please take extra caution). Read More
(1)
Rating: 5 stars
11/17/2012
I made a couple substitutions - whole wheat flour and almond milk and they turned out great! I didn't have lemon juice but could tell that would have balanced the filling out perfectly. Read More
(1)
Rating: 4 stars
01/26/2014
After reading the reviews I decided to use the basic crepe recipe rather than this recipe because the family would not have liked eggy tasting crepes. the filling was very tasty. I used 1 teaspoon crystallized lemon juice instead of fresh. After my son tasted the filling he complained it was too lemony and we added 1/4 teas vanilla extract. We also used substitute sugar. Very tasty. Read More
(1)
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Rating: 5 stars
07/29/2019
Made these blintzes with my boyfriend for a sweet dinner we covered them in homemade blueberry sauce. This recipe is so easy for first time crepe-makers!! Read More
Rating: 5 stars
04/18/2013
REALLY enjoyed this recipe and so easy. Thanks for sharing! Read More
Rating: 3 stars
11/06/2016
Good base just added cream cheese Read More