This traditional family recipe tastes great. Blintzes may be wrapped and frozen after filling and before baking. Serve warm with a dollop of sour cream and strawberry (or other) preserves.
Preparation Time
25 mins
Cooking Time
19 mins
Total Time
44 mins
Calories
253 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Step 2
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.
Step 3
Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
Step 4
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.
Step 5
Melt the remaining butter in the skillet over low heat, about 1 minute.
Step 6
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.
Step 7
Bake in the preheated oven until brown, 15 to 20 minutes.
Ingredients
¾ cup all-purpose flour, sifted
1 cup milk
1 egg yolk
3 eggs
¼ teaspoon ground cinnamon
3 tablespoons sour cream
2 tablespoons vegetable oil
3 ½ tablespoons white sugar
1 ½ teaspoons salt, divided
1 (16 ounce) package dry small curd cottage cheese