Cherry blintzes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Crepes | ||
| 1 | cup | Dry cottage cheese |
| ½ | cup | Sour cream |
| 2 | tablespoons | Sugar |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Grated lemon peel |
| ¼ | cup | Margarine or butter |
| 1 | cup | Sour cream |
| 1 | can | Cherry pie filling; (21 ounces) |
Directions
Prepare Crepes - except brown only one side. Keep crepes covered to prevent them from drying out. Mix cottage cheese, ½ cup sour cream, the sugar vanilla and lemon peel. Spoon about 1-½ tablespoons of the cheese mixture onto browned side of
each crepe. Fold sides of crepe up over filling, overlapping edges; roll up. Heat margarine in 12-inch skillet over medium heat until bubbly. Place blintzes, seam sides down, in skillet. Cook, turning once, until golden brown. Top each with rounded tablespoon sour cream and about 3 tablespoons pie filling. 6 SERVINGS; 545 CALORIES PER SERVING.
Recipe by: Betty Crocker's Cookbook Posted to TNT Recipes Digest, Vol 01, Nr 976 by Marina <reenee430@...> on Jan 30, 1998