Description

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

Ingredients

Scale

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

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.

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