Blend in some fresh corn to add flavor and texture to your pancake batter to make unbelievable blintzes or crepes filled with a simple cottage cheese mixture.
- Cook Time
- Prep Time
- ½ cup all-purpose flour
- ½ cup half-and-half
- 2 eggs
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, melted
- 1 cup fresh corn kernels (about 2 ears), or frozen
- Extra virgin olive oil, for brushing griddle
- 1½ cups cottage cheese
- 6 tablespoons sugar
- Place the flour, half-and-half, eggs, salt, 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℉.
- Heat a griddle and brush it lightly with oil.
- Pour a scant ¼ 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 to 2 tablespoons 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 sautéed apples or pears.