Ingredients
Scale
- Crepes:
- 1 cup water
- ¾ cup milk
- 3 eggs
- 5 Tbsp melted butter
- ½ teaspoon salt
- 1½ cups flour
- Cheese Filling:
- 1¾ cups (16 oz container) cottage cheese
- 2 cups (15 oz container) ricotta cheese
- 1 egg
- 1 tsp vanilla
- 2 tsp orange zest
- 2 Tbsp sugar
- Fresh strawberry topping:
- 2 cups sliced strawberries
- 2 tsp orange zest
- 1 Tbsp powdered sugar
Instructions
- For the crepes, combine all of the ingredients together and whisk to make a smooth batter.
- Refrigerate for 1 hour or longer, in order to relax the gluten.
- Heat an 8-inch skillet until a drop of water skips across the pan.
- Lightly grease the pan with butter, and pour a just under ¼-cupful of batter into the middle.
- Tilt and rotate the pan until batter completely coats the bottom of the pan.
- Cook until the crepe is opaque and set. Transfer “uncooked” side down to a sheet pan or rack to cool.Place a sheet or wax paper or parchment paper in between each crepe.
- Cheese Filling:
- In a colander lined with cheesecloth, let the cottage cheese and ricotta cheese drain for 1½ to 2 hours, pressing down lightly occasionally.
- For a smoother, creamier filling, blend all of the ingredients in a food processor. For a more traditional, grainier filling, simply mash the cottage cheese with a fork, and stir in the remaining ingredients. (This is what I did)
- Place 2 rounded teaspoons filling on the cooked side of each crepe. Place the filling about 2 inches from the top of the crepe, fold the sides in, fold the top down, then loosely roll the crepe into a log. Set aside.
- In a bowl, combine the strawberry topping ingredients together and let stand for 20 minutes.
- Heat a medium-sized frying pan, and spray with oil spray.
- Cook the blintzes until they’re lightly browned on each side and heated through. Serve topped with the strawberry toppings. Serves 7.
Notes
Blintz can be made ahead of time up to browning in the skillet. When ready to serve, brown in the pan and serve.
