A unique recipe for cheese blintzes where sieved cottage cheese is mixed directly into the batter, creating a rich, thick pancake that is then filled with more cottage cheese and served with sour cream and strawberries.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| For the Batter: | |
| 4 | Eggs |
| 1 cup | Sieved Cottage Cheese |
| 1 cup | Sour Cream |
| 1 cup | Sifted Flour |
| 1 Tbsp | Sugar |
| ½ tsp | Salt |
| As needed | Butter for the griddle |
| For Filling & Topping: | |
| 1 cup | Cottage Cheese |
| As needed | Sour Cream |
| As needed | Fresh Strawberries |
Instructions
- In a large bowl, beat the eggs well.
- Add 1 cup of sieved (or blended) cottage cheese and 1 cup of sour cream. Beat until combined.
- Add the sifted flour, sugar, and salt. Beat the batter until it is smooth and thick.
- Heat a griddle or non-stick skillet over medium heat and melt a small amount of butter.
- Pour the batter to create pancakes (blintzes) of your desired size. Cook for 2-3 minutes per side, until golden brown and cooked through.
- As soon as you remove each blintz from the griddle, while it is still hot, place a heaping teaspoon of cottage cheese in the center.
- Roll it up and place on a serving plate.
- Top the warm, filled blintzes with sour cream and fresh strawberries to serve.
