My mom makes these strawberry blintzes every year. They are my favorite breakfast by far! I usually double the filling recipe.
Ingredients
- 0.67 cups all-purpose flour
- 3 eggs
- 0.5 teaspoons salt
- 1.5 cups milk
- 1.5 tablespoons butter , melted
Instructions
-
1
Beat flour, eggs, and salt together in a large bowl until smooth. Gradually stir in milk and 1 ½ tablespoons melted butter. Cover batter with plastic wrap; rest in the refrigerator at least 2 hours.
-
2
Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.
-
3
Melt a bit of butter in a large skillet or crêpe pan over medium heat. Spoon a small amount of batter into the skillet; immediately swirl the skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip; cook until second side is cooked, about 10 seconds more. Transfer to a plate; cool. Repeat with remaining butter and batter.
-
4
Spoon filling onto blintzes; fold. Top with strawberries.
Nutrition Facts
Per serving
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