Description
Delicious and easy homemade cheese blintzes featuring tender crepes filled with a creamy cottage cheese and cream cheese mixture, lightly pan-fried to golden perfection and finished in the oven for a warm, comforting treat. Perfect for breakfast, brunch, or dessert, served optionally with a fresh berry sauce.
Ingredients
Scale
Crepe Batter:
- 1 ¼ cups Fairlife fat-free milk
- 1 cup all-purpose flour
- 2 to 3 tablespoons cold water
- 3 large eggs
- 1 teaspoon vegetable oil
- 2 teaspoons monk fruit sweetener (or sugar of your choice)
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
- cooking spray
Blintz Filling:
- 1 ½ cups part-skim cottage cheese (strained well)
- ½ cup whipped cream cheese (at room temperature)
- 1 large egg
- 3 tablespoons monk fruit sweetener (or sugar of your choice)
- 1 medium lemon (zested)
- 1 pinch salt
- 1 tablespoon powdered sugar (for topping)
- berry sauce (optional, see notes)
Instructions
- Prepare the Crepe Batter: Combine milk, flour, cold water, eggs, vegetable oil, monk fruit sweetener, kosher salt, and vanilla extract in a blender. Blend until completely smooth, about 30 to 60 seconds, scraping down the sides as needed. Set the batter aside to rest.
- Make the Filling: In a mixing bowl, whisk together strained cottage cheese, whipped cream cheese, egg, 2 tablespoons monk fruit sweetener or sugar, lemon zest, and a pinch of salt until thoroughly combined. For a smoother texture, blend this mixture in a blender if desired. Cover and refrigerate until needed.
- Cook the Crepes: Heat a 10-inch nonstick skillet over medium heat. When hot, spray with cooking spray. Pour a generous ¼ cup to scant ⅓ cup of batter into the skillet, immediately swirling to coat the bottom evenly. Cook until the surface looks dry and the bottom is set, about 30 to 60 seconds. Flip and cook the other side for about 30 seconds. Transfer crepe to a plate. Repeat with remaining batter, stacking the crepes.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 325°F (163°C) and lightly spray a baking dish with oil.
- Assemble the Blintzes: Spoon about 3 tablespoons of filling onto each crepe near the edge closest to you. Fold the edge over the filling and flatten slightly, fold in both sides, then roll the crepe into a small filled rectangle, placing the seam side down.
- Pan-Fry the Blintzes: Spray a large skillet with oil or butter and heat over medium. Working in batches, cook several blintzes at a time for about 1 minute per side, or until golden brown and crispy. Transfer cooked blintzes to the prepared baking dish.
- Bake to Set the Filling: Place the baking dish in the preheated oven and bake the blintzes for 10 to 12 minutes to firm up the filling.
- Serve: Allow blintzes to cool for about 5 minutes. Dust with the remaining powdered sugar and serve, optionally topping with berry sauce.
Notes
- To prepare ahead, roll up the blintzes and refrigerate until ready to serve. Then, brown in butter or oil as directed before baking.
- Optional Berry Sauce: In a medium saucepan, combine 1 ½ cups fresh or frozen mixed berries, the zest of 1 lemon, and ¼ cup monk fruit sweetener. Bring to a low boil and simmer for 5 to 6 minutes. Stir in 1 cup additional berries and remove from heat. Spoon over blintzes when serving.
Nutrition
- Serving Size: 1 blintz
- Calories: 210
- Sugar: 6g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 85mg
