Cheese Blintzes

Serves: 5
Total Calories: 126


3/4 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 large eggs
2/3 cup milk
1/3 cup water
1/2 teaspoon vanilla extract

1 large egg
1 carton (1 1/2 cups) dry cottage cheese
1/8 teaspoon cinnamon
1 teaspoon sugar
1/8 teaspoon salt


In medium bowl, sift flour, baking powder, salt, and sugar. In a small mixing bowl, beat eggs slightly. Add milk, water, and vanilla. Beat until combined. Gradually beat liquid mixture into sifted dry ingredients. Continue beating until smooth. Make sure all tiny lumps disappear. Over moderate heat, place an 8-inch skillet, brushed with salad oil. Pour 2 level tablespoons batter into skillet. Swirl and spread batter. Turn pancakes over and cook just slightly on other side. You must be very careful to maintain a proper temperature.

For Filling:
Beat egg; add cottage cheese, cinnamon, sugar, and salt. Gently beat to blend. Pour spoonful of filling into blintze. Roll up and put in a greased frying pan and brown, or bake in a large Pyrex casserole dish in a moderate oven for 20 minutes. Serve with sour cream and assorted jams and jellies.

Fun Fact: The New York State Barge Canal System is the longest internal waterway system in any state. The development of the Erie Canal had great impact on the rest of the state. Prior to construction of the canal, New York City was the nation’s fifth largest seaport, behind Boston, Baltimore, Philadelphia and New Orleans. Within 15 years of its opening, New York was the busiest port in America, moving tonnages greater than Boston, Baltimore and New Orleans combined.

Nutritional Facts:

Serves: 5
Total Calories: 126
Calories from Fat: 22

This Cheese Blintzes recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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