This traditional family recipe tastes great. Blintzes may be wrapped and frozen after filling and before baking. Serve warm with a dollop of sour cream and strawberry (or other) preserves.

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Recipe Summary

prep:
25 mins
cook:
19 mins
additional:
15 mins
total:
59 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.

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  • Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.

  • Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.

  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.

  • Melt the remaining butter in the skillet over low heat, about 1 minute.

  • Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.

  • Bake in the preheated oven until brown, 15 to 20 minutes.

Nutrition Facts

253 calories; protein 14.8g; carbohydrates 17.4g; fat 13.7g; cholesterol 119.3mg; sodium 527mg. Full Nutrition
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