Cheesy Filled Crepes
6,6 / 10
ready in 30 min.
In a large bowl, beat the eggs and mix with milk. Combine the flour and salt, add to the egg mixture and mix well until batter is smooth and lump free.
Place a 8-inch crepe pan or nonstick skillet over medium heat; brush pan with melted butter. Pour about 1/4 cup of batter into the pan and tilt the pan from side to side, so that the batter completely covers the bottom of the pan. Cook for about 45 seconds or until the batter sets. Loosen the edges of the blintz and flip over, cooking for another 30 seconds. Repeat the process until all the batter is used. Makes 8 to 10 thin pancakes. Set aside, cover blintzes with a clean kitchen towel and leave to cool.
For Cheese Filling:
Drain the cottage cheese slightly and mix with the egg yolks and melted butter. Season to taste with salt, sugar and ground cinnamon.
Put 1 tablespoon cheese mixture in the center of each pancake and fold the pancake over the filling like an envelope. Heat the butter in the skillet and cook the blintzes on both sides until golden brown. Serve hot, sprinkled with powdered sugar.