These Cheese Blintzes will seriously change your life! They're crepes filled with a blended mixture of cottage cheese, sugar, eggs and vanilla. Lightly fried in butter, we top them with this easy strawberry sauce before serving. Holidays, birthdays, or your Mother's Day brunch will be that much more special when you put these on the menu, and everyone will fall in love!
1 ½cupsmilkplus a small amount more if batter is too thick
2tablespoons unsalted buttermelted and divided
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Line a sieve with a double layer of dampened cheese cloth. Place over a bowl and put the cottage cheese into the sieve on top of the cheesecloth. Line the surface of the cottage cheese with plastic wrap.
Place a heavy object on top of the cheese. I use a heavy bowl filled with water - the weight helps drain the liquid. Allow to sit for a minimum of three hours. Does not need to be refrigerated.
Once drained, place the cottage cheese, sugar, egg, egg yolk, and vanilla into a blender. Mix until completely smooth.
Gently crush the bag of strawberries to make the berries smaller. Or midway through cooking, use a potato masher.
Into a medium saucepan over medium high heat, place the strawberries, sugar and water.
Bring to a boil and then reduce heat to medium low. Allow to simmer for 15 minutes, stirring occasionally.
Line a counter with wax paper or parchment.
In a medium bowl, whisk together the flour, sugar and salt.
In another bowl or large measuring cup, mix together the milk, eggs, and one tablespoon of the melted butter. Slowly pour into the dry ingredients while continually whisking to make sure there aren't any lumps.
Heat a crepe pan or small non-stick skillet over medium heat and lightly brush with some of the remaining melted butter.
Using less than ¼ cup of batter, steadily pour the batter into the pan while swirling the pan to cover the entire bottom.
Cook for 1-2 minutes. As they begins to brown, run a spatula around the edges to loosen them.
Gently guide the spatula under the crepe to loosen from the pan and flip it over. Cook for an additional 30 seconds to a minute until golden and cooked through. Gently slide or flip from the pan onto the wax paper lined counter.
Place one crepe onto a large plate and place a tablespoon of the cheese filling into the center.
Fold up the bottom of the crepe to cover the filling, then each side, and finally the top to look like a square.
Heat a large skillet over medium to medium-high heat and brush with melted butter. Gently place filled some blintzes in the pan, but do not overcrowd because you'll need to flip them.
Cook until golden brown, about 3 to 4 minutes and then gently flip to cook for another 3-4 minutes.
Serve with strawberry sauce, sour cream or sprinkle with powdered sugar.