Recipe by Taste of Home
Ingredients for Blintz
4 eggs
1 cup milk
3 tablespoons butter, melted
1 cup all-purpose flour
1 teaspoon sugar
Dash salt
butter
Ingredients for Filling:
2 cups raisins
4 cups (32 ounces) 4% cottage cheese
1/2 cup sugar
1 tablespoon ground cinnamon
Dash salt
Sour cream and blueberry or strawberry pie filling
Directions
1) In a large bowl, combine the eggs, milk and butter. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 1 hour.
2) Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
3) Place raisins in a saucepan; cover with water. Bring to a boil. Reduce heat; cook, uncovered, for 5 minutes. Drain. In a large bowl, combine the cottage cheese, sugar, cinnamon, salt and raisins. Spoon about 1/2 cup down the center of each crepe; fold ends and sides over filling.
4) In a large skillet, cook blintzes in butter until heated through. Top with sour cream and pie filling if desired. Yield: 9 servings.
*Recipe by Shelley Neese, vice president of The Jerusalem Connection. Click here for her articles and videos.
