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 Details
Prep Time: 25 mins
Cook Time: 19 mins
Total Time: 59 mins
Servings: 8
Ingredients
- 3 eggs
- 1 cup milk
- 2 tablespoons vegetable oil
- 1 ½ teaspoons salt, divided
- ¾ cup all-purpose flour, sifted
- 1 (16 ounce) package dry small curd cottage cheese
- 3 ½ tablespoons white sugar
- 3 tablespoons sour cream
- 1 egg yolk
- ¼ teaspoon ground cinnamon
- ¼ cup butter, or as needed, divided
Steps
- 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.
- Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
- 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.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Melt the remaining butter in the skillet over low heat, about 1 minute.
- 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.
- Bake in the preheated oven until brown, 15 to 20 minutes.
