Source: The Working Family's Cookbook

Cheese Blintzes
These blintzes are so delicious your family will be begging for more.
Serves: 6 to 8
Prep Time: 45 minutes
Cook Time: 15 minutes


3/4 cup all-purpose flour
1/4 teaspoon salt
2 eggs, lightly beaten
2/3 cup lowfat milk
1/3 cup water
Cheese Filling:
2 cups dry cottage cheese, farmer cheese or pot cheese
1 egg
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 tablespoons butter or margarine
2 tablespoons Vegetable Oil
sour cream

Combine the flour and salt.

Combine the eggs, milk and water, mixing well. Gradually add the flour, beating well after each addition. The mixture should be the consistency of heavy cream. Let the batter sit for about 15 minutes before cooking.

Lightly oil a small skillet or crepe pan and heat over medium heat. Pour a thin film of batter into the pan and cook over moderate heat until the edges are lightly browned and crisp-looking. Turn the crepe out onto a clean towel or plate. Repeat the procedure until the batter is used up. You will probably have 14 to 16 pancakes.

In a bowl, combine the cheese, egg, sugar, vanilla and cinnamon and mix well. Place about 2 tablespoons of the filling in the center of each crepe. Fold the edges up and over from either side to form small rectangular packets.

Place the filled blintzes seam side down in a baking dish and chill until ready to use. (The blintzes may be frozen at this point and kept for several weeks.)

Heat half the butter and oil in a frying pan over medium heat. Add 3 or 4 blintzes to the pan, seam side down, and cook until golden brown. Turn and cook the second side. Remove from the pan and keep warm in the oven while you cook the remaining blintzes. Add the remaining butter and oil to the pan as necessary.

Serve the blintzes warm, with sour cream.