Strawberry Cheese Blintzes

Jake and I love to have blintzes for breakfast on the weekends. It is a kind of indulgence that tastes so good and is sort of a mix of richness and clean fruit flavors. With a little bacon on the side it is perfect! It is an involved recipe but is a fun one to do on the weekend when you have time to do it and sip coffee as you are cooking.

Strawberry Cheese Blintzes

Crepes

2 eggs

1/2 tsp salt

1/2 tsp sugar

1 c milk

1 c flour

1 Tbs butter, melted

In a medium sized bowl beat the eggs with the salt and sugar until frothy. Alternating between flour and milk whisk in until both are completely combined into a batter. Once it is all combined whisk in the butter. In a crepe pan spray with non stick spray put a 1/4 cup of batter down on the pan and rotate until the pan is coated with the batter. Cook over medium heat until first side is golden and top is dry flip for just a couple seconds until dry on the other side and put in a warm oven on a plate to stay warm. Continue until the batter is gone and you should have about 8 or 10 crepes.

(You can use a small non stick skillet just make sure when you swirl the batter you cover only the very bottom of the pan.)

Strawberry Topping

In a small skillet place 1/4 cup strawberry jam or jelly and 1 cup of strawberries. I normally use frozen since they are generally out of season but if you have fresh you can definitely use them. Warm in the skillet until the jam is melted and the berries have softened int a sauce. Keep warm until ready to serve.

Cheese Filling

1 cup small curd cottage

2 Tbs low fat cream cheese

1 Tbs lemon juice

1/2 tsp vanilla

1 Tbs sugar

1/2 tsp cinnamon

In a small bowl mix together the cottage cheese and the cream cheese until blended together. Once smooth mix in the remaining ingredients and combine well.

Once all of the elements are ready take a crepe and put a tablespoon of filling in the middle of your crepe and fold over all side to make a little pouch. Continue with remaining filling and crepes and then put on the skillet one more time to seal the edges and hold them together. Place in the warm oven and let sit in there for 15 minutes to heat through your filling.

Serve two per person topped with the strawberry filling.