Cheese Blintzes

This is a 5 Star breakfast!  It takes a little work, but it's worth it.   Make it with your favorite berries, and don't forget a fresh pot of coffee!  

Yield: 8 servings

Prep time:

Total time:

1 cup fat-free cottage cheese

4 ounces light cream cheese (about 1/2 cup)

1/4 cup sugar

1 teaspoon vanilla extract
1 teaspoon fresh lemon juice 
1 cup all-purpose flour

1 1/2 cups skim milk

1 1/2 tablespoons vegetable oil

1 1/2 teaspoons vanilla extract

1/4 teaspoon salt

3 large eggs

cooking spray

2 cups blueberries or other fresh berries

2 teaspoons powdered sugar

Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl once.  Add cream cheese, sugar, 1 teaspoon vanilla, lemon juice, and a few lemon peals; process until smooth.  Pour mixture into a bowl; cover and chill.

Place flour in a medium bowl.  Combine milk, oil, 1 1/2 teaspoons vanilla, salt, and eggs, and add to flour, stirring with a whisk until almost smooth.  Cover and chill 2 hours.

Place a 10-inch crepe pan on nonstick skillet coated with cooking spray over medium-high heat until hot.  Remove skillet from heat.  Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film.  Cook about 1 minute.

Carefully lift edge of crepe with a spatula to test for doneness.  The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned.  Turn crepe over; cook 30 seconds on other side.

Place crepe on a towel; cool.  Repeat procedure with remaining batter.  Stack crepe between single sheets of wax paper on paper towels to prevent sticking.

Spoon 3 tablespoons cottage cheese mixture in center of each crepe; fold sides and ends of crepe over filling to fold a rectangle.  Place filled crepes, seam sides down, on a baking sheet lined with plastic wrap.  (Blintzes may be covered and chilled at this point).

Place a large nonstick skillet coated with cooking spray over medium heat until hot.  Place 4 blintzes, seam side down, in skillet; cook 2 minutes or until lightly browned.  Turn blintzes over; cook for 2 minutes.  Repeat procedure with remaining blintzes.  Serve warm with blueberries, and sprinkle with powdered sugar. 

Modified from Cooking Light.