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
EARLY IN DAY:
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.
ABOUT 30 MINUTES BEFORE SERVING:
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
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.