Cherry Cheese Blintzes
- Number of Servings: 10
Ingredients
Crepes: milk, flour, eggs, butter, saltBlintzes: crepes, ricotta cheese, powdered sugar, vanilla, nutmeg, butterTopping: Cherry pie filling (or substitute flavor of choice)
Crepes:
Combine milk, flour, eggs, 2 T melted butter and salt in food processor; process using on/off pulsing action til smooth. Let stand at room temperature 30 minutes. Heat 1/2 tsp butter in 7 or 8 inch crepe pan or skillet over medium heat. Process batter again til blended. Pour 1/4 c batter (from 1/4 c dry measuring cup) into hot pan. Immediately rotate pan back and forth to swirl batter over entire surface of pan. Cook 1-2 minutes or until crepe is brown around edges and top is dry. Carefully turn crepe with spatula and cook 30 seconds more. Transfer crepe to waxed paper to cool. Repeat with remaining batter, adding remaining butter only as needed to prevent sticking. Separate each crepe with sheet of waxed paper. Cover and refrigerate up to 1 day or freeze up to 1 month before serving.
Preheat oven to 350. spray 13 x 9 pan with cooking spray.
Blintzes:
Combine ricotta cheese, 2 T powdered sugar, vanilla and nutmeg in food processor. Process about 30 seconds or til smooth.
Place about 3 T cheese mixture in center of each crepe. To form, fold bottom edge of crepe up to partially cover filling; fold in side edges, then roll up completely to enclose filling. Place blintzes seam side down in prepared dish. Brush tops of blintzes with melted butter. Bake uncovered 15-20 minutes or until heated through. Sprinkle with additional powdered sugar. Serve with canned pie filling in flavor of your choice.
Number of Servings: 10
Recipe submitted by SparkPeople user KARINA_R.
Combine milk, flour, eggs, 2 T melted butter and salt in food processor; process using on/off pulsing action til smooth. Let stand at room temperature 30 minutes. Heat 1/2 tsp butter in 7 or 8 inch crepe pan or skillet over medium heat. Process batter again til blended. Pour 1/4 c batter (from 1/4 c dry measuring cup) into hot pan. Immediately rotate pan back and forth to swirl batter over entire surface of pan. Cook 1-2 minutes or until crepe is brown around edges and top is dry. Carefully turn crepe with spatula and cook 30 seconds more. Transfer crepe to waxed paper to cool. Repeat with remaining batter, adding remaining butter only as needed to prevent sticking. Separate each crepe with sheet of waxed paper. Cover and refrigerate up to 1 day or freeze up to 1 month before serving.
Preheat oven to 350. spray 13 x 9 pan with cooking spray.
Blintzes:
Combine ricotta cheese, 2 T powdered sugar, vanilla and nutmeg in food processor. Process about 30 seconds or til smooth.
Place about 3 T cheese mixture in center of each crepe. To form, fold bottom edge of crepe up to partially cover filling; fold in side edges, then roll up completely to enclose filling. Place blintzes seam side down in prepared dish. Brush tops of blintzes with melted butter. Bake uncovered 15-20 minutes or until heated through. Sprinkle with additional powdered sugar. Serve with canned pie filling in flavor of your choice.
Number of Servings: 10
Recipe submitted by SparkPeople user KARINA_R.
Nutritional Info Amount Per Serving
- Calories: 253.5
- Total Fat: 10.3 g
- Cholesterol: 71.7 mg
- Sodium: 194.6 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 0.8 g
- Protein: 8.8 g
Member Reviews