Cottage Cheese Blintzes with Berry Sauce

Cottage Cheese Blintzes with Berry Sauce. Thin homemade crepes folded around sweetened cottage cheese and served with a quick berry sauce. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.

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A filled crepe for brunch

These blintzes are thin crepes folded around sweetened cottage cheese and briefly browned. A cooked mixed-berry sauce adds tart color at service.

This is a working eight-piece batch. Crepe size, filling moisture and folding stability need a kitchen trial.

A rested batter

Whisk flour, eggs, milk, water, melted butter and salt into a pourable batter, then let it rest twenty minutes. Thin crepes need a warmed nonstick pan and a quick swirl.

The stated eight crepes assume an eight-inch skillet and about a quarter cup of batter each. Record any batter left over rather than hiding a mismatch.

Ingredients for 4 blintzes

Step-by-step method

1. Whisk 1 cup flour, two eggs, 1 cup milk, 1/2 cup water, 2 tbsp melted butter and 1/4 tsp salt into a pourable crepe batter; rest covered about twenty minutes. Meanwhile drain 1 cup cottage cheese and stir with 4 oz softened cream cheese, 2 tbsp sugar, 1 tsp lemon zest and 1/2 tsp vanilla.
2. In a lightly buttered nonstick 8-inch skillet, pour roughly 1/4 cup batter per crepe and swirl thinly. Cook until the underside sets, flip briefly to cook the second side, and stack eight provisional crepes. Note batter volume and pan size in a trial.
3. Simmer 2 cups berries with 2 tbsp sugar and 1 tbsp lemon juice for roughly eight to ten minutes until spoonable, then keep warm. Spoon one eighth of cheese filling onto each crepe, fold sides and roll into closed parcels.
4. Melt 1 tbsp butter in the skillet and brown filled blintzes in batches, seam side down first, until warmed through and lightly golden, roughly four minutes per side. Serve two per person with one quarter of the sauce, checking filling temperature, fold integrity and yield during a kitchen trial.

Drain the cottage cheese

Free liquid can soften the crepe, so drain small-curd cottage cheese before mixing it with cream cheese, sugar, zest and vanilla.

These are dairy-and-egg blintzes. A different cheese could change both moisture and allergen disclosures.

Fold, brown and sauce

Place a modest amount of filling on each crepe, tuck sides over and roll into closed parcels. Brown seam side down first to help them hold.

Simmer berries with measured sugar and lemon until spoonable, then serve separately over the browned parcels. Epicurious offers a cheese-blintz and blueberry reference, not a verified result for this mixed-berry formula.

Serving and holding

Serve two blintzes with one quarter of the sauce per provisional person. A precise make-ahead schedule, chilled storage interval and reheating texture have not been tested.

The dairy filling should be warmed through in the final skillet step; the first trial should check that the center is pleasant without toughening the crepe.

Blintz questions

Are these rolled like pancakes?

They are thin crepes folded around a cheese filling and browned as parcels.

Can frozen berries work?

They are simmered for sauce, but the reduction may take longer than fresh fruit.

Do I have to drain cottage cheese?

Drain obvious free liquid to reduce soggy filling.

Further reading and related Chefly recipes: Epicurious cheese blintzes with blueberry sauce. These are relevant references and other dishes, not evidence that this proposed formula was tested.

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Cottage Cheese Blintzes with Berry Sauce. Category: Breakfast. 4 blintzes. Prep approximately 25 minutes; cooking approximately 35 minutes; additional cooling/chilling approximately 20 minutes; total approximately 80 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.

Ingredients: 1 cup All-purpose flour; 2 eggs Large eggs, for crepes; 1 cup Whole milk; 1/2 cup Water; 2 tablespoons Unsalted butter, melted, for crepes; 1/4 teaspoon Fine salt; 1 cup Small-curd cottage cheese, drained; 4 ounces Cream cheese, softened; 2 tablespoons Granulated sugar, for filling; 1 teaspoon Finely grated lemon zest; 1/2 teaspoon Vanilla extract; 1 tablespoon Unsalted butter, for browning; 2 cups Mixed berries, fresh or frozen; 2 tablespoons Granulated sugar, for sauce; 1 tablespoon Fresh lemon juice.

Instructions: Whisk 1 cup flour, two eggs, 1 cup milk, 1/2 cup water, 2 tbsp melted butter and 1/4 tsp salt into a pourable crepe batter; rest covered about twenty minutes. Meanwhile drain 1 cup cottage cheese and stir with 4 oz softened cream cheese, 2 tbsp sugar, 1 tsp lemon zest and 1/2 tsp vanilla. In a lightly buttered nonstick 8-inch skillet, pour roughly 1/4 cup batter per crepe and swirl thinly. Cook until the underside sets, flip briefly to cook the second side, and stack eight provisional crepes. Note batter volume and pan size in a trial. Simmer 2 cups berries with 2 tbsp sugar and 1 tbsp lemon juice for roughly eight to ten minutes until spoonable, then keep warm. Spoon one eighth of cheese filling onto each crepe, fold sides and roll into closed parcels. Melt 1 tbsp butter in the skillet and brown filled blintzes in batches, seam side down first, until warmed through and lightly golden, roughly four minutes per side. Serve two per person with one quarter of the sauce, checking filling temperature, fold integrity and yield during a kitchen trial.

Allergens: Wheat; Egg; Milk. Review packaged ingredients and cross-contact before serving.

Cottage Cheese Blintzes with Berry Sauce

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• Author: Julia
• Total Time: 80 minutes
• Yield: 4 servings 1x

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Description

Eight small folded cottage-cheese blintzes and cooked berry sauce.

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Ingredients

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• 1 cup All-purpose flour
• 2 eggs Large eggs, for crepes
• 1 cup Whole milk
• 1/2 cup Water
• 2 tablespoons Unsalted butter, melted, for crepes
• 1/4 teaspoon Fine salt
• 1 cup Small-curd cottage cheese, drained
• 4 ounces Cream cheese, softened
• 2 tablespoons Granulated sugar, for filling
• 1 teaspoon Finely grated lemon zest
• 1/2 teaspoon Vanilla extract
• 1 tablespoon Unsalted butter, for browning
• 2 cups Mixed berries, fresh or frozen
• 2 tablespoons Granulated sugar, for sauce
• 1 tablespoon Fresh lemon juice

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Instructions

1. Whisk 1 cup flour, two eggs, 1 cup milk, 1/2 cup water, 2 tbsp melted butter and 1/4 tsp salt into a pourable crepe batter; rest covered about twenty minutes. Meanwhile drain 1 cup cottage cheese and stir with 4 oz softened cream cheese, 2 tbsp sugar, 1 tsp lemon zest and 1/2 tsp vanilla.
2. In a lightly buttered nonstick 8-inch skillet, pour roughly 1/4 cup batter per crepe and swirl thinly. Cook until the underside sets, flip briefly to cook the second side, and stack eight provisional crepes. Note batter volume and pan size in a trial.
3. Simmer 2 cups berries with 2 tbsp sugar and 1 tbsp lemon juice for roughly eight to ten minutes until spoonable, then keep warm. Spoon one eighth of cheese filling onto each crepe, fold sides and roll into closed parcels.
4. Melt 1 tbsp butter in the skillet and brown filled blintzes in batches, seam side down first, until warmed through and lightly golden, roughly four minutes per side. Serve two per person with one quarter of the sauce, checking filling temperature, fold integrity and yield during a kitchen trial.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 20 minutes, included in the total.

Untested estimate: 20-minute batter rest, roughly 16 minutes for eight crepes, eight minutes to brown filled blintzes and 8–10 minutes for sauce, with some overlapping pan time.

• Prep Time: 25 minutes
• Chilling, resting or cooling: 20 minutes
• Cook Time: 35 minutes
• Category: Breakfast

Nutrition

• Serving Size: Two blintzes with one quarter of berry sauce