Tender eggy crepes are filled with sweetened cottage cheese, then rolled up and pan-fried until browned.
Preparation Time
5 mins
Cooking Time
20 mins
Total Time
25 mins
Calories
149 Calories
Recipe Instructions
Step 1
Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
Step 2
Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
Step 3
Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.
Step 4
Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
Ingredients
1 cup milk
3 eggs
2 tablespoons lemon juice
2 egg yolks
2 tablespoons vegetable oil
1 teaspoon vegetable oil, or as needed
2 (16 ounce) containers small curd cottage cheese, very well drained
