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Add a photoServings: 12
Ingredients
- 1 c. Lowfat milk
- 2 Tbsp. Vegetable oil
- 1/2 tsp Salt
- 3/4 c. All-purpose flour
- 2 c. Cottage cheese (16 ounce)
- 2 Tbsp. Sugar
- 1 Tbsp. Unsalted butter, melted
- 1 tsp Vanilla
- 3/4 tsp Salt
- 3 lrg Large eggs Unsalted butter, melted
- 1 x Egg, lightly beaten
Directions
- To make batter, put the Large eggs, lowfat milk, oil, and salt in a blender container.
- Blend well. Add in the flour and blend till just combined, scraping down the sides once.
- Brush and 8-inch frying pan with melted butter. Pour in 2 to 3 Tbsp. of batter, tilting the pan so the batter flows to coat the bottom. Use just sufficient batter to make a thin pancake. Cook till the edges begin to turn golden brown. Shake the pan to loosen the pancake. Quickly turn the pancake out onto a paper towel, browned side up. Repeat with the remaining butter and batter, stacking the cooked pancakes between sheets of paper towel. Combine all the ingredients for the filling in a mixing bowl. Arrange a pancake, browned side up, and place a heaping spoonful of filling just above the center. Fold the sides toward the middle, overlapping the edges. Fold down the top to seal in the filling, then roll the pancake to make a neat little packet. Arrange the blintzes, seam side down, on a heated griddle or possibly in a large skillet brushed with butter. Cook till browned, turning once.
- Makes14 to 18 blintzes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 12 servings | |
| Calories 132 | |
| Calories from Fat 58 | 44% |
| Total Fat 6.59g | 8% |
| Saturated Fat 2.02g | 8% |
| Trans Fat 0.06g | |
| Cholesterol 77mg | 26% |
| Sodium 401mg | 17% |
| Potassium 98mg | 3% |
| Total Carbs 10.43g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 4.28g | 3% |
| Protein 7.41g | 12% |
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