- 3 eggs
- 1 cup milk
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons salt, divided
- 3/4 cup all-purpose flour, sifted
- 1 (16 ounce) package dry small curd cottage cheese
- 3 1/2 tablespoons white sugar
- 3 tablespoons sour cream
- 1 egg yolk
- 1/4 teaspoon ground cinnamon
- 1/4 cup butter, or as needed, divided
- Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
- Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
- Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Melt the remaining butter in the skillet over low heat, about 1 minute.
- Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
- Bake in the preheated oven until brown, 15 to 20 minutes.
04/04/2018
recipepes.com
Traditional Cheese Blintzes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
