Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours.
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Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.
Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter.
Spoon filling onto blintzes and fold. Top with strawberries.
Parchment can be used for easier cleanup/removal from the pan.
200.6 calories; 7.59 g protein; 20.01 g carbohydrates; 0.76 g dietary-fiber; 12.24 g sugars; 10.34 g fat; 6 g saturated-fat; 82.13 mg cholesterol; 425.08 IU vitamin-a-iu; 2.06 mg niacin-equivalents; 0.07 mg vitamin-b6; 11.29 mg vitamin-c; 29.21 mcg folate; 76.73 mg calcium; 0.94 mg iron; 11.12 mg magnesium; 142.32 mg potassium; 297.27 mg sodium; 0.1 mg thiamin; 93.07 calories-from-fat; 39 percent-of-calories-from-carbs; 45 percent-of-calories-from-fat; 14 percent-of-calories-from-protein; 26 percent-of-calories-from-sat-fat