If you've never had blintzes, imagine crepes folded into pockets of cheesy deliciousness topped with apricot spread. Now, imagine them on your plate.
What You Need
Original recipe yields 8 servings
2 egg s
1 cup milk
1/2 cup matzo meal
1/2 tsp. salt
1-1/2 cups BREAKSTONE'S or KNUDSEN Cottage Cheese
2 Tbsp. sugar
1 tsp. lemon juice
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup apricot preserves
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Let's Make It
Beat eggs, milk, matzo meal and salt in small bowl with electric mixer on medium speed until well blended. Let stand 30 min. Using 2 Tbsp. batter for each blintz, cook in hot lightly greased 8-inch skillet or crepe pan until bottom is lightly browned. (Do not turn over to brown other sides.)
Mix cottage cheese, sugar and juice. Place 2 rounded tablespoonfuls of the cottage cheese mixture onto browned side of each crepe. Roll up crepes, folding in both sides as each crepe is rolled up to completely enclose filling.
Spray large skillet with cooking spray. Heat on medium heat. Add crepes, in batches if necessary; cook until browned on both sides. Serve topped with combined sour cream and preserves.
Prepare as directed, using strawberry preserves.
Prepare as directed, using LIGHT N' LIVELY Cottage Cheese and/or BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.