Best 5 Sweet Corn Blintzes With Cottage Cheese Filling Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Sweet corn blintzes with cottage cheese filling offer a delicious and indulgent culinary experience that combines the sweetness of corn with the creamy texture of cottage cheese. As a versatile dish, it can be enjoyed as a hearty breakfast, a savory lunch, or even a special dessert. Whether you prefer them golden brown and crispy or soft and fluffy, these blintzes are sure to satisfy your taste buds and leave you craving more. Follow this comprehensive guide as we take you through the simple steps of making sweet corn blintzes with cottage cheese filling, complete with helpful tips and insights to ensure success.

Here are our top 5 tried and tested recipes!

COTTAGE CHEESE BLINTZES



Cottage Cheese Blintzes image

I got this recipe from my mom, and even when I thought cottage cheese was nasty I loved this recipe! Great if you're trying to encourage someone to eat cottage cheese, or just to eat as a snack! Serve hot or cold, with jam or any other topping.

Provided by wakipan

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 55m

Yield 15

Number Of Ingredients 10

3 eggs
1 cup milk
2 tablespoons vegetable oil
¾ cup all-purpose flour
1 teaspoon vegetable oil, or as needed
2 (16 ounce) containers small curd cottage cheese, very well drained
2 egg yolks
¼ cup white sugar
2 tablespoons lemon juice
1 teaspoon vegetable oil, or as needed

Steps:

  • Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
  • Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
  • Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
  • Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 10.8 g, Cholesterol 74.8 mg, Fat 7.1 g, Fiber 0.2 g, Protein 10.3 g, SaturatedFat 2.8 g, Sodium 263.8 mg, Sugar 4.4 g

TRADITIONAL CHEESE BLINTZES



Traditional Cheese Blintzes image

This traditional family recipe tastes great. Blintzes may be wrapped and frozen after filling and before baking. Serve warm with a dollop of sour cream and strawberry (or other) preserves.

Provided by mizz_melanie

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 59m

Yield 8

Number Of Ingredients 11

3 eggs
1 cup milk
2 tablespoons vegetable oil
1 ½ teaspoons salt, divided
¾ cup all-purpose flour, sifted
1 (16 ounce) package dry small curd cottage cheese
3 ½ tablespoons white sugar
3 tablespoons sour cream
1 egg yolk
¼ teaspoon ground cinnamon
¼ cup butter, or as needed, divided

Steps:

  • Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
  • Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
  • Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Melt the remaining butter in the skillet over low heat, about 1 minute.
  • Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
  • Bake in the preheated oven until brown, 15 to 20 minutes.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 17.4 g, Cholesterol 119.3 mg, Fat 13.7 g, Fiber 0.4 g, Protein 14.8 g, SaturatedFat 6.2 g, Sodium 527 mg, Sugar 8.1 g

CHEESE BLINTZES



Cheese Blintzes image

Provided by Food Network

Time 35m

Yield 10 to 12

Number Of Ingredients 12

1 cup milk
4 eggs
1 cup all-purpose flour
1 tablespoon powdered sugar
Butter, for cooking the crepes
2 1/2 pounds ricotta
3/4 pound brick cream cheese, at room temperature
2 eggs
1 cup powdered sugar
1 tablespoon vanilla extract
Butter, for cooking rolled crepes
Serving suggestions: sour cream and fruit preserves

Steps:

  • For the crepe: Beat milk, eggs and 1 cup water in a bowl. Add flour and powdered sugar to make a thin batter.
  • Pour 1/4 cup batter on a well-buttered medium hot 10-inch fry pan, spreading it as thin as possible. Fry until light brown, then flip and brown other side until light brown. Turn out on wax paper. Repeat with remaining batter.
  • For the cheese filling: Mix ricotta, cream cheese, eggs, powdered sugar and vanilla in a bowl. Spread evenly over the surface of a crepe. Tuck in ends and roll up. Cook in butter in a fry pan until brown on both sides. Repeat with remaining crepes and filling.
  • Serve with sour cream and fruit preserves.

CHEESE BLINTZES



Cheese Blintzes image

Fat-free cottage cheese is used in the filling and you can serve them with fresh fruit instead of dollops of sour cream. These can be made ahead for dessert or brunch. You can refrigerate the filled blintzes, then saute them just before you're ready to serve them.

Provided by Chef mariajane

Categories     Dessert

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup fat-free cottage cheese
4 ounces tub-style light cream cheese (about 1/2 cup)
1/4 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 cups skim milk
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs
cooking spray
2 cups blueberries or 2 cups other fresh berries
2 teaspoons powdered sugar

Steps:

  • Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl once. Add cream cheese, sugar, and 1 tablespoons vanilla; process until smooth. Pour mixture into a bowl; cover and chill.
  • Place flour in a medium bowl. Combine milk, oil, 1 1/2 teaspoons vanilla, salt and eggs and add to flour, stirring with a whisk until almost smooth. Cover and chill 2 hours.
  • Place a 10-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove skillet from heat. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film. Cook about 1 minute.
  • Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.
  • Place crepe on a towel; cool. Repear procedure with remaining batter. Stack crepes between single sheets of wax paper or paper towels to prevent sticking.
  • Spoon 3 tablespoons cottage cheese mixture in center of each crepe; fold sides and ends of crepe over filling to form a rectangle. Place filled crepes, seam sides down, on a baking sheet lined with plastic wrap. (Blitnzes may be covered and chilled at this point).
  • Place a large nonstick skillet coated with cooking spray over medium heat until hot. Place 4 Blintzes, seam side down, in skillet, cook 2 minutes or until lightly browned. Turn blintzes over; cook for 2 more minutes. Repeat procedure with remaining blintzes. Serve warm with blueberries, and sprinkle with powdered sugar.

Nutrition Facts : Calories 229.2, Fat 8.2, SaturatedFat 3.2, Cholesterol 92.3, Sodium 185.8, Carbohydrate 27.7, Fiber 1.3, Sugar 11.2, Protein 10.6

SWEET CORN BLINTZES WITH COTTAGE CHEESE FILLING



Sweet Corn Blintzes With Cottage Cheese Filling image

Make and share this Sweet Corn Blintzes With Cottage Cheese Filling recipe from Food.com.

Provided by CookingONTheSide

Categories     Breakfast

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 10

1/2 cup flour
1/2 cup half-and-half
2 eggs
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons unsalted butter, melted
1 cup fresh corn kernels, about 2 ears or 1 cup frozen corn kernels
vegetable oil, for brushing griddle
1 1/2 cups cottage cheese
6 tablespoons sugar

Steps:

  • Place the flour, half-and-half, eggs, salt and 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 1-2 T 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.

Nutrition Facts : Calories 148.6, Fat 6.3, SaturatedFat 3.6, Cholesterol 57.6, Sodium 265.6, Carbohydrate 16.7, Fiber 0.6, Sugar 8.3, Protein 6.7

Tips:

  • For the best flavor, use fresh sweet corn. If using frozen corn, thaw it completely before using.
  • Be sure to drain the corn well before adding it to the batter. This will help to prevent the blintzes from becoming soggy.
  • If you don't have a blender, you can mash the corn with a fork or potato masher.
  • Be careful not to overfill the blintzes. They should be just full enough to be able to fold them closed without the filling spilling out.
  • Cook the blintzes over medium heat. This will help to prevent them from burning.
  • Serve the blintzes with your favorite toppings, such as butter, sour cream, or fruit preserves.

Conclusion:

Sweet corn blintzes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be filled with a variety of different ingredients, making them a great option for any occasion.

Related Topics