Description
This easy homemade Cheese Blintz recipe features delicate crepes filled with a creamy cottage cheese and cream cheese mixture, lightly sweetened and enhanced with lemon zest. The blintzes are pan-fried until golden and then baked to set the filling perfectly, making a delightful breakfast or dessert served with optional berry sauce.
Ingredients
Scale
Crepe Batter:
- 1 ¼ cups Fairlife fat-free milk
- 1 cup all-purpose flour
- 2 to 3 tablespoons cold water
- 3 large eggs
- 1 teaspoon vegetable oil
- 2 teaspoons monk fruit sweetener (or sugar of your choice)
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
- cooking spray
Blintz Filling:
- 1 ½ cups part-skim cottage cheese (strained well)
- ½ cup whipped cream cheese (at room temperature)
- 1 large egg
- 3 tablespoons monk fruit sweetener (or sugar of your choice)
- 1 medium lemon (zested)
- 1 pinch salt
- 1 tablespoon powdered sugar (for topping)
- berry sauce (for serving, optional)
Instructions
- Prepare Crepe Batter: Combine milk, flour, water, eggs, oil, monk fruit sweetener, salt, and vanilla extract in a blender. Blend for 30 to 60 seconds until completely smooth, scraping down the sides as needed. Set the batter aside to rest.
- Make Filling: In a mixing bowl, whisk together cottage cheese, cream cheese, egg, 2 tablespoons monk fruit sweetener (or sugar), lemon zest, and salt until thoroughly combined. For a smoother texture, you can blend this mixture. Cover and refrigerate until needed.
- Cook Crepes: Heat a 10-inch nonstick skillet over medium heat. Spray lightly with cooking spray. Pour about ¼ to ⅓ cup crepe batter into the skillet and immediately swirl to coat the bottom evenly. Cook until the surface is dry and the bottom is set, about 30 to 60 seconds. Flip the crepe and cook for an additional 30 seconds. Transfer crepe to a plate. Repeat with remaining batter and stack the crepes.
- Preheat Oven and Prepare Dish: Preheat the oven to 325°F (163°C). Lightly spray a baking dish with oil to prepare for the blintzes.
- Fill and Fold Blintzes: Spoon about 3 tablespoons of the cheese filling onto each crepe, placing it about 1 inch from the edge nearest you. Fold that edge over the filling and flatten slightly, then fold in both sides and roll into a small rectangle with the seam on the bottom.
- Pan-Fry Blintzes: Spray a large skillet with oil or butter and heat over medium heat. Cook several blintzes at a time, turning gently, until golden brown on each side, about 1 minute per side. Transfer cooked blintzes to the prepared baking dish.
- Bake: Bake the blintzes in the preheated oven for 10 to 12 minutes to firm up the filling.
- Serve: Let the blintzes cool about 5 minutes. Dust lightly with powdered sugar and serve warm, optionally with berry sauce.
Notes
- Make ahead tip: Refrigerate the rolled blintzes until ready to serve, then brown them in butter following the pan-frying step.
- Optional berry sauce: Simmer 1 ½ cups fresh or frozen mixed berries with lemon zest and ¼ cup monk fruit sweetener over low heat for 5 to 6 minutes. Stir in 1 cup additional berries, remove from heat, and serve over blintzes.
Nutrition
- Serving Size: 1 blintz
- Calories: 220
- Sugar: 6g
- Sodium: 230mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 80mg
