Fabulous cheese blintzes with a cottage cheese/cream cheese filling and topped with a delicious homemade cherry sauce.
Cheese Blintzes with Cherry Sauce
- Cooking and Prep: 3 h
- Serves: 12
Beat two tablespoons melted butter and remaining crepe ingredients until smooth. Cover and refrigerate at least two hours.
Brush a seven-inch crepe pan with some melted margarine or butter. Heat pan. Pour 1⁄4 cup batter into crepe pan; tip pan slightly to evenly coat bottom. Cook crepe two minutes or until top is set and underside is slightly brown. Turn over crepe and repeat.
Stack crepes with wax paper between each one. Use immediately or wrap in foil and refrigerate.
This recipe freezes very well, but it is better to use the frozen crepes within two months.
Heat a 10-inch skillet at the same time. Invert crepes into second, larger skillet to cook second side, so that the crepe will not fall apart. Meanwhile, begin cooking the next crepe in the seven inch crepe pan.
In a small bowl, beat cheeses, sugar, and vanilla extract until smooth.
Spread approximately one tablespoon of cheese mixture on each crepe.
Fold one side and then opposite side slightly toward center. Roll up crepe.
Over medium heat, boil cherries with 2/3 cup boiling water. Reduce heat to low, cover and simmer five minutes or until tender. Add sugar during last minute of cooking.
Add ﬁlled crepes to cherry sauce in skillet. Simmer over low heat for 10 minutes, until thoroughly heated through.
To serve, pour extra sauce over blintzes.
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz