Pancake-like crêpes filled with creamy sweet cheese — perfect for a weekend brunch.
1 cup small-curd Canadian cottage cheese
1 cup cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
8 crêpes, about 8" in diameter (pre-made crêpes can be found in the refrigerated case in the produce section of most grocery stores)
2 cups frozen blueberries
1 tbsp sugar
1 tsp cornstarch
Step 1: Preheat oven to 350°F.
Step 2: Combine all blintz ingredients in a bowl, except crêpes. Spread 1/4 cup of mixture down middle of each crêpe. Roll crêpe and tuck ends in, burrito-style. Place blintzes seam-side down in an 8" square baking dish.
Step 3: Bake for 10-12 minutes or until warmed through.
Step 4: Combine blueberries, sugar and cornstarch in a small bowl. Microwave for 2 minutes and stir. Microwave for 2 more minutes and stir again, then pour over baked blintzes, top with sour cream or whipped cream and serve.
Reprinted with permission from Jill Colella Bloomfield's Jewish Holidays Cookbook (2008 DK Publishing).
Get more cheese tips and recipes in our Wine & Cheese Guide.