Description
These easy homemade cheese blintzes are delicate crepes filled with a creamy cottage and cream cheese mixture, lightly pan-fried until golden and then baked to set the filling. Perfect for breakfast or brunch, they combine a slightly sweet, lemony cheese filling wrapped in a tender, thin crepe for a delightful treat.
Ingredients
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
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), divided
- 1 medium lemon, zested
- 1 pinch salt
For Finishing:
- 1 tablespoon powdered sugar (for topping)
- Berry sauce (optional, for serving)
Instructions
- Prepare the batter: Combine milk, flour, cold water, eggs, vegetable oil, monk fruit sweetener, kosher salt, and vanilla extract in a blender. Blend until completely smooth without over-mixing, 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 the 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, you can blend this mixture in a blender. Cover and refrigerate until needed.
- Cook the crepes: Heat a 10-inch nonstick skillet over medium heat. When hot, spray with cooking spray and pour about ¼ cup or a scant ⅓ cup of batter into the skillet. Immediately swirl the batter around to coat the bottom evenly. Cook until the surface appears dry and the bottom is set, approximately 30 to 60 seconds.
- Flip and finish crepe: Flip the crepe and cook for an additional 30 seconds on the other side. Transfer to a plate and repeat to cook and stack the remaining crepes.
- Preheat the oven: Preheat your oven to 325°F (163°C). Lightly spray a baking dish with oil to prepare for baking blintzes later.
- Assemble the blintzes: Spoon about 3 tablespoons of the cheese filling onto each crepe, leaving about 1 inch from the edge nearest you. Fold the edge over the filling and gently flatten. Then fold in both sides and roll the crepe into a small rectangular shape, finishing with the seam side down.
- Pan-fry the blintzes: Spray a large skillet with oil or butter and heat over medium heat. Working in batches, cook the blintzes until they are golden brown on each side, about 1 minute per side, turning gently to avoid tearing. Transfer the cooked blintzes to the prepared baking dish.
- Bake to set filling: Bake the blintzes in the preheated oven for about 10 to 12 minutes to firm up the filling and meld the flavors.
- Serve: Cool the blintzes for about 5 minutes, then lightly dust with powdered sugar. Serve warm with optional berry sauce for a fresh, fruity complement.
Notes
- Straining the cottage cheese thoroughly is important for a smoother filling texture.
- You can blend the filling mixture for an even creamier consistency.
- If you prefer a sweeter filling, adjust the monk fruit sweetener or sugar to taste.
- Berry sauce pairs beautifully with the blintzes but is optional.
- Cooking spray or butter can be used to prevent sticking during crepe and blintz cooking.
- Be gentle when folding and cooking the blintzes to avoid tearing the delicate crepes.
