Filling:
2 (3 oz.) packages cream cheese, softened
1 (12 oz.) carton dry-curd cottage cheese or small curd cottage cheese, drained
1 egg, beaten
2 Tbsp. sugar
1 tsp. grated lemon rind or 1 tsp. vanilla
Combine cream cheese
and cottage cheese. Beat until
smooth. Stir in remaining
ingredients. Chill 15 to 20 minutes.
3 Tbsp. Butter
Sour cream
Strawberry preserves
Fresh strawberries (optional)
Spoon about 3 tablespoons cheese filling in the center of each crepe. Fold right and left sides over filling, then fold bottom and top over filling to form a square or flat roll. Melt 2 tablespoons butter in a large skillet. Place half of blintzes in skillet, seam side down. Cook over medium heat until lightly browned, turning once; remove from skillet and keep warm. Melt remaining butter in skillet; repeated procedure with remaining blintzes. Serve with sour cream and strawberry preserves. Garnish with fresh strawberries, if desired. 12 servings.
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