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My review
Strawberry Blintzes
3
Morgan
"My mom makes these every year. They are my favorite breakfast by far! I usually double the filling."
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Ingredients
2 h 16 m servings 201Original recipe yields 10 servings (10 blintzes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 4Most helpful
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2/23/2019
Also I meant to say--a crepe pan is a must or the blintz sticks and falls apart. Thankfully we have one and it worked great.
6/17/2018
Left each side longer than recommended and then it wasn’t to hard to flip using a copper pan. Tasted great.
2/19/2018
my mom makes this recipient too! it's a family favorite. you have to be a good cook to get the consistency and make them right in the pan. They are so yummy!
5/29/2016
I did not like this recipe. whenever I flipped the blintz, It got destroyed. I only got 1 or 2 correct ones. But for those who don't care about looks, it was scrumptious!