Cheese Blintzes

Ingredients

• 2 cups blueberries fresh
• 3 large eggs 
• 1 cup curd cottage cheese fat-free
• 1 cup flour all-purpose
• 0.5 cup cream cheese light tub-style
• 2 teaspoons powdered sugar 
• 0.3 teaspoon salt 
• 1.5 cups skim milk 
• 0.3 cup sugar 
• 1 teaspoon vanilla extract 
• 1.5 teaspoons vanilla extract 
• 1.5 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• whisk
• blender
• plastic wrap
• wax paper
• spatula

Directions

1. Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl once.
2. Add cream cheese, sugar, and 1 teaspoon vanilla; process until smooth.
3. Pour mixture into a bowl; cover and chill.
4. Place flour in a medium bowl.
5. 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.
6. Place a 10-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot.
7. Remove skillet from heat.
8. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film. Cook about 1 minute.
9. 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.
10. Place crepe on a towel; cool. Repeat procedure with remaining batter. Stack crepes between single sheets of wax paper or paper towels to prevent sticking.
11. Spoon 3 tablespoons cottage cheese mixture in center of each crepe; fold sides and ends of crepe over filling to form a rectangle.
12. Place filled crepes, seam sides down, on a baking sheet lined with plastic wrap. (Blintzes may be covered and chilled at this point).
13. Place a large nonstick skillet coated with cooking spray over medium heat until hot.
14. Place 4 blintzes, seam sides down, in skillet; cook 2 minutes or until lightly browned. Turn blintzes over; cook for 2 minutes. Repeat procedure with remaining blintzes.
15. Serve warm with blueberries, and sprinkle with powdered sugar.