Cottage Cheese Blintzes

Recipe View In a mixing bowl, whisk together the eggs, milk, and 2 tablespoons of vegetable oil until well combined. (2 minutes)

Recipe View Gradually add the flour, whisking continuously until the batter is smooth and free of lumps. (3 minutes)

Recipe View Lightly brush a small non-stick skillet with vegetable oil and heat over medium-high heat. (2 minutes)

Recipe View Pour approximately 2 tablespoons of batter into the hot skillet, immediately tilting the pan to evenly coat the surface with a thin layer. Aim for crepes that are about 5 inches in diameter. (1 minute)

Recipe View Cook the crepe until the bottom is golden brown and the top appears set but not wet, approximately 1-2 minutes. Do not flip the crepe. Gently slide the cooked crepe out of the skillet and set aside. Repeat with the remaining batter, stacking the crepes. (20 minutes)

Recipe View In a separate bowl, combine the well-drained cottage cheese, egg yolks, sugar, and lemon juice. Mix thoroughly until the filling is smooth and homogenous. (5 minutes)

Recipe View To assemble the blintzes, place a crepe on a clean work surface with the cooked side facing up. Spoon about ¼ cup of the cheese filling into the center of the crepe. (1 minute)

Recipe View Fold the right and left edges of the crepe inward, over the filling. Then, roll the crepe from the bottom up to create a neat, compact roll, encasing the cheese filling. Repeat with the remaining crepes and filling. (20 minutes)

Recipe View Heat a teaspoon of vegetable oil in a large skillet over medium-low heat. Place the filled blintzes into the hot skillet, being careful not to overcrowd the pan. (3 minutes)

Recipe View Pan-fry the blintzes until they are golden brown and crispy on each side, about 2 minutes per side. (8 minutes)

Recipe View Serve the cottage cheese blintzes hot or cold, accompanied by your favorite toppings such as fresh berries, jam, sour cream, or a dusting of powdered sugar. (2 minutes)