Sweet Corn Blintzes With Cottage Cheese Filling
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Sweet Corn Blintzes With Cottage Cheese Filling
  Sweet    Corn    Cheese    Fillings  
Last updated 6/12/2012 12:59:31 AM. Recipe ID 22494. Report a problem with this recipe.
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      Title: Sweet corn blintzes with cottage cheese filling
 Categories: Toohot
      Yield: 4 Servings
 
    1/2 c  Flour
    1/2 c  Half-and-half
      2    Eggs
    1/2 ts Salt
    1/4 ts Freshly ground black pepper
      2 tb Unsalted butter, melted
      1 c  Fresh corn kernels (about 2
           Ears), or frozen
           Vegetable oil for brushing
           Griddle
           Filling:
  1 1/2 c  Cottage cheese
      6 tb Sugar
 
  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 350F. 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 10-15 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.
  
  Yield: 10-12 blintzes
  




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Recipe ID 22494 (Apr 03, 2005)

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