Filling:
6 oz. cream cheese
1 1/2 cups cottage cheese, small curd
2 Tab. flour
1/8 teas. salt
Mix with beaters in med. bowl.
Crepes:
4 eggs
1 cup flour
1 1/2 cups milk
3/4 teas. salt
Cook crepes in small fry pan, fill with cheese filling. Then top with raspberry jam or blueberr pie filling and sour cream.
Makes 10-12 blintzes
1 comment:
This is a Rasmussen family tradition. Yum! Angie made them for us at the cabin last summer. Thanks for sharing the recipe.
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