Sweet Corn Blintzes with Cottage Cheese Filling
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INGREDIENTS BATTER
1/2 cup flour
1/2 cup half-and-half
2 eggs
1/2 teaspoon salt
1/4 teaspoon ground black peppper
2 tablespoons unsalted butter, melted
1 cup fresh corn kernels (about 2 ears)FILLING
1-1/2 cups cottage cheese
6 tablespoons sugarVegetable oil for brushing griddle
Place the flour, half-and-half, eggs, salt, pepper and butter in a blender and process until smooth. Add the corn and blend for a minute longer, until the corn is puréed. Pour the batter into a bowl, cover, and refrigerate for at least 1 hour or up to overnight.
Meanwhile, combine cottage cheese and sugar in a small bowl, cover and refrigerate until ready to fill blintzes.
Preheat oven to 350 degrees. Heat a griddle and brush it lightly with oil. Pour a scant 1/4 cup of batter onto gridle for each blintz. When bubbles form on top, flip the blintzes and cook until lightly browned. Remove blintzes from griddle and immediately place 1 to 2 tablespoons filling in the center. Roll the blintz and place it seam-side down on a baking sheet. When all the blintzes are filled, place them in the oven to warm, about 10 to 15 minutes. Serve warm with sautéed apples or pears.
NOTE - Alternatively, you can refrigerate unfilled blintzes, stacking them between sheets of waxed paper and wrapping in plastic, and proceed with recipe when ready to fill.