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Cheese Blintzes

Contributed by: Autumn


  • 2 tablespoons Butter or margarine, melted
  • 1-1/2 cups Milk
  • 2/3 cup Flour
  • 1/2 tsp. Salt
  • 4 large Eggs
  • 2 8-ounce packages Cream cheese, softened
  • 1 cup Cottage cheese
  • 3 tablespoons Icing sugar
  • 3/4 tsp. Vanilla
  • 1/2 21 oz. can Blueberry pie filling
  • 1/2 tsp. Lemon peel, grated
  • Sour cream, optional



In a bowl, with wire whisk, beat 2 tablespoons melted butter with milk, flour, salt and 3 eggs.

Refrigerate 2 hours to allow flour to absorb liquid for a tender crepe.

With mixer at medium speed, beat cheeses, icing sugar, vanilla and 1 egg until smooth.

Brush 7-inch crepe pan with melted margarine or butter; heat over medium heat.

Pour in scant 1/4 cup batter

Cook 1 minute until top is set.

Invert onto waxed paper; repeat.


Heat pie filling with lemon peel; keep sauce warm.

Place 1/4 cup cheese mixture in centre on browned side of each crepe; fold to make a package.

In 10-inch skillet over medium heat, in 1 tablespoon hot margarine, cook half of blintzes at a time until golden.

Serve hot with blueberry sauce and, if you like, sour cream.

Serving Size: Makes 12 blintzes.

Nutritional Information: Each blintz without sour cream: 275 calories, 19 g. fat, 118 mg. cholesterol, 285 mg. sodium.

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