Fruity Cheese Blintzes

Fruity Cheese Blintzes

Prep: 30 min., Inactive: 2 hours, Bake: 10 min., Makes: 9 servings

Ingredients:

1-½ cups 2% milk

3 large eggs, room temperature

2 tablespoons butter, melted

2/3 cup all-purpose flour

½ teaspoon salt

Filling:

1 cup 4% cottage cheese

3 ounces cream cheese, softened

¼ cup sugar

½ teaspoon vanilla extract

Topping:

Strawberry Margarita Syrup

or

Plum and Gin Syrup

Directions:

In a small bowl, combine the milk, eggs, and butter.  Combine flour and salt; add to milk mixture and mix well.  Cover and refrigerate for 2 hours.

Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of the skillet. Lift and tilt pan to evenly coat bottom.  Cook until top appears dry; turn and cook 15-20 seconds longer.  Remove to a wire rack.  Repeat with the remaining batter.  When cool, stack crepes with waxed paper or paper towels in between.  Wrap in foil; refrigerate.

In a blender, process cottage cheese until smooth.  Transfer to a small bowl; add cream cheese and beat until smooth.  Beat in sugar and vanilla.  Spread about 1 rounded tablespoonful onto each crepe.  Fold opposite sides of crepe over filling, forming a little bundle.

Place seam side down in a greased 15 x 10 x 1-in. baking pan.  Bake, uncovered, at 350° for 10 minutes or until heated through.

Top with your favorite preserves.  Serve with crepes.