Strawberry Blintzes

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Strawberry Blintzes

Prep 15 m

Cook 1 m

Ready In 16 m

10 Servings

201 Calories


"My mom makes these every year. They are my favorite breakfast by far! I usually double the filling."

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  1. Batter:

  2. 3 eggs

  3. 2/3 cup all-purpose flour

  4. 1/2 teaspoon salt

  5. 1 1/2 cups milk

  6. 1 1/2 tablespoons butter, melted

  7. Filling:

  8. 1 (8 ounce) container cottage cheese

  9. 1 (3 ounce) package cream cheese, softened

  10. 1/4 cup white sugar

  11. 1/2 teaspoon vanilla extract

  12. 2 tablespoons butter, or as needed

  13. 1 (10 ounce) package frozen sweetened strawberries, thawed, or to taste


  1. Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours.

  2. Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.

  3. Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter.

  4. Spoon filling onto blintzes and fold. Top with strawberries.

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