Ingredients
Batter
- 1 ¼ cups Fairlife fat-free milk
- 1 cup all-purpose flour
- 2 to 3 tablespoons cold water
- 3 large eggs
- 1 teaspoon vegetable oil
- 2 teaspoons monk fruit sweetener (or sugar of your choice)
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
- Cooking spray
Filling
- 1 ½ cups part-skim cottage cheese (strained well)
- ½ cup whipped cream cheese (at room temperature)
- 1 large egg
- 3 tablespoons monk fruit sweetener (or sugar of your choice)
- 1 medium lemon (zested)
- 1 pinch salt
Topping and Serving
- 1 tablespoon powdered sugar (for topping)
- Berry sauce (optional, for serving)
Instructions
- Prepare the batter: Combine milk, flour, cold water, eggs, vegetable oil, monk fruit sweetener, kosher salt, and vanilla extract in a blender. Blend until the mixture is completely smooth, about 30 to 60 seconds, scraping down the sides as needed. Set the batter aside to rest.
- Make the filling: In a mixing bowl, whisk together cottage cheese, whipped cream cheese, egg, 2 tablespoons monk fruit sweetener, lemon zest, and a pinch of salt until thoroughly combined. For a smoother texture, you may blend this in a blender. Cover and refrigerate until ready to use.
- Cook the crepes: Heat a 10-inch nonstick skillet over medium heat. Spray lightly with cooking spray. Pour approximately ¼ cup to a scant ⅓ cup of batter into the pan and swirl immediately to coat the bottom evenly. Cook until the surface looks dry and the bottom is set, about 30 to 60 seconds.
- Flip the crepes: Turn the crepe over carefully and cook briefly on the other side, about 30 seconds. Transfer finished crepes to a plate and repeat the process with remaining batter, stacking the crepes as you go.
- Assemble the blintzes: Preheat the oven to 325°F (163°C). Lightly spray a baking dish with oil. Spoon about 3 tablespoons of filling onto each crepe, placing it about 1 inch from the edge nearest to you. Fold the edge over the filling and flatten slightly. Then fold both sides in and roll the crepe into a tight rectangular shape with the seam on the bottom.
- Pan-fry the blintzes: Spray a large skillet with oil or butter and heat over medium. Working in batches, cook several blintzes at a time, turning gently, until each side is golden brown, about 1 minute per side. Transfer the cooked blintzes to the prepared baking dish.
- Bake to finish: Place the baking dish in the preheated oven and bake for 10 to 12 minutes to firm up the filling. Remove from the oven and let the blintzes cool for about 5 minutes.
- Serve: Dust the blintzes lightly with powdered sugar. Serve warm with optional berry sauce on the side for added flavor.
Notes
- For a smoother filling texture, blend the cheese mixture in a blender instead of whisking by hand.
- Make sure to strain the cottage cheese well to avoid excess moisture in the filling.
- Cooking spray or a small amount of vegetable oil or butter can be used to prevent sticking during crepe and blintz cooking.
- Monk fruit sweetener can be substituted with regular sugar or any preferred sweetener at the same quantity.
- Berry sauce or fresh berries make a delightful accompaniment to these blintzes but are optional.
- Allow the batter to rest for a few minutes to improve crepe texture and prevent tearing.
- The folded blintzes can be refrigerated or frozen after cooking for easy future meals; reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Eastern European
- Diet: Low Fat
