Ukrainian Cherry Blintzes Recipe

Ingredients
<br>- 1 cup Original Bisquick® mix
<br>- 3/4 cup milk
<br>- 2 eggs
<br>- 3/4 cup small curd creamed cottage cheese
<br>- 1 (3 ounce) package cream cheese, softened
<br>- 2 tablespoons white sugar
<br>- 1 tablespoon butter, softened
<br>- 1/4 teaspoon vanilla extract
<br>- 1/4 cup butter
<br>- 1 cup sour cream
<br>- 1 (21 ounce) can cherry pie filling
<br><p></p>Directions
<br>step 1: Beat Bisquick, milk and eggs with fork or wire whisk until blended.  Lightly butter 8-inch skillet; heat over medium heat until bubbly.  For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom.  Cook until golden brown.  Run wide spatula around edge to loosen; remove from skillet. Stack crepes, placing waxed paper between each; keep covered.
<br>step 2: Mix cottage cheese, cream cheese, sugar, 1 tablespoon butter and the vanilla.  Spoon about 1 tablespoon cheese filling onto browned side of each crepe.  Fold sides of crepe over filling, overlapping edges; roll up blintzes.
<br>step 3: Heat 1/4 cup butter in 12-inch skillet over medium heat until bubbly.  Place blintzes, seam sides down, in skillet.  Cook, turning once, until golden brown.  Top each with rounded tablespoon sour cream and about 3 tablespoons pie filling.
<br>


Ingredients
- 1 cup Original Bisquick® mix
- 3/4 cup milk
- 2 eggs
- 3/4 cup small curd creamed cottage cheese
- 1 (3 ounce) package cream cheese, softened
- 2 tablespoons white sugar
- 1 tablespoon butter, softened
- 1/4 teaspoon vanilla extract
- 1/4 cup butter
- 1 cup sour cream
- 1 (21 ounce) can cherry pie filling

Directions
step 1: Beat Bisquick, milk and eggs with fork or wire whisk until blended. Lightly butter 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour 2 tablespoons batter into skillet; immediately rotate skillet until batter covers bottom. Cook until golden brown. Run wide spatula around edge to loosen; remove from skillet. Stack crepes, placing waxed paper between each; keep covered.
step 2: Mix cottage cheese, cream cheese, sugar, 1 tablespoon butter and the vanilla. Spoon about 1 tablespoon cheese filling onto browned side of each crepe. Fold sides of crepe over filling, overlapping edges; roll up blintzes.
step 3: Heat 1/4 cup butter in 12-inch skillet over medium heat until bubbly. Place blintzes, seam sides down, in skillet. Cook, turning once, until golden brown. Top each with rounded tablespoon sour cream and about 3 tablespoons pie filling.

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