Sweet Corn Blintzes With Cottage Cheese Filling

Recipe Ingredients

		Batter
1/2 cup	31g / 1.1oz	Flour
1/2 cup	118ml	Half-and-half
2		Eggs
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Unsalted butter - melted
1 cup	62g / 2.2oz	Fresh corn kernels - (abt 2 ears)
		(or use frozen corn kernels)
		Vegetable oil - for brushing griddle
		Filling
1 1/2 cups	219g / 7.7oz	Cottage cheese
6 tablespoons	90ml	Sugar

Recipe Instructions

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 pureed. Pour the batter into a bowl, cover, and refrigerate 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 griddle 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.

(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.) Serve warm with sauteed apples or pears.

This recipe yields 10 to 12 blintzes.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B04 broadcast 02-02-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.