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- 1
Make the batter (night before)
In a bowl, whisk together the milk, eggs, and 2 tablespoons melted butter until smooth. Add the flour and salt and whisk until no lumps remain. Cover and refrigerate at least 2 hours, or overnight — this is the part you want to knock out Saturday night so Sunday is easy.
- 2
Whip the filling
In a blender or food processor, blend the cottage cheese until completely smooth. Add the softened cream cheese, 1/4 cup of the sugar, and the vanilla, and pulse until creamy. Cover and chill until you're ready to fill.
- 3
Cook the blintzes
Heat a lightly greased 8-inch nonstick skillet over medium. Pour 2 tablespoons batter into the center and immediately lift and tilt the pan to coat the bottom in a thin, even circle. Cook until the top looks dry, then flip and cook 15-20 seconds more. Slide onto a wire rack and repeat with the rest of the batter, stacking the finished blintzes between sheets of waxed paper.
- 4
Fill and fold
Heat the oven to 350°F. Spread a rounded tablespoon of the cheese filling onto the lower third of each blintz. Fold the bottom up, fold in the sides, then roll it into a little bundle. Place seam side down in a greased 15x10x1-inch baking dish.
- 5
Bake
Bake the filled blintzes, uncovered, for 10 minutes, until warmed through and just set.
- 6
Make the cherry sauce
Meanwhile, bring the cherries, 2/3 cup of the water, and the remaining 1/4 cup sugar to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer 5 minutes. Whisk the cornstarch into the last tablespoon of water until smooth, stir it in, and boil 2 minutes until glossy and thickened. Loosen with a splash more water if it gets too thick.
- 7
Serve
Spoon the warm cherry sauce over the blintzes and finish with a dusting of powdered sugar or a little whipped cream. Serve right away, coffee already poured.
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Cherry Cheese Blintzes
Created by: SundayBrunchClub
Ingredients
- 1 1/2 cup milk
- 3 eggs
- 2 tbsp butter
- 2/3 cup all-purpose flour
- 1/2 tsp salt
- 1 cup cottage cheese
- 3 oz cream cheese
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 1 lb sweet cherries
- 3/4 cup water
- 1 tbsp cornstarch
Instructions
- Make the batter (night before)In a bowl, whisk together the milk, eggs, and 2 tablespoons melted butter until smooth. Add the flour and salt and whisk until no lumps remain. Cover and refrigerate at least 2 hours, or overnight — this is the part you want to knock out Saturday night so Sunday is easy.
- Whip the fillingIn a blender or food processor, blend the cottage cheese until completely smooth. Add the softened cream cheese, 1/4 cup of the sugar, and the vanilla, and pulse until creamy. Cover and chill until you're ready to fill.
- Cook the blintzesHeat a lightly greased 8-inch nonstick skillet over medium. Pour 2 tablespoons batter into the center and immediately lift and tilt the pan to coat the bottom in a thin, even circle. Cook until the top looks dry, then flip and cook 15-20 seconds more. Slide onto a wire rack and repeat with the rest of the batter, stacking the finished blintzes between sheets of waxed paper.
- Fill and foldHeat the oven to 350°F. Spread a rounded tablespoon of the cheese filling onto the lower third of each blintz. Fold the bottom up, fold in the sides, then roll it into a little bundle. Place seam side down in a greased 15x10x1-inch baking dish.
- BakeBake the filled blintzes, uncovered, for 10 minutes, until warmed through and just set.
- Make the cherry sauceMeanwhile, bring the cherries, 2/3 cup of the water, and the remaining 1/4 cup sugar to a boil in a saucepan over medium heat. Reduce heat, cover, and simmer 5 minutes. Whisk the cornstarch into the last tablespoon of water until smooth, stir it in, and boil 2 minutes until glossy and thickened. Loosen with a splash more water if it gets too thick.
- ServeSpoon the warm cherry sauce over the blintzes and finish with a dusting of powdered sugar or a little whipped cream. Serve right away, coffee already poured.