- 5-6 ServingsServings
- 6 eggs, beaten
- 1 cup potato starch
- ¼ cup water
- 1 packet (about 2 tsp) vanilla sugar
- cooking spray
- 1 cup (250 g) cottage cheese
- ¼ cup sugar
- ½ tsp vanilla extract
- 2 Tbsp butter
1. Stir together eggs, potato starch, and water until no clumps remain. (To make this go even more quickly, you can sift the potato starch).
2. Heat a non-stick skillet with a touch of cooking spray. Pour enough blintz batter to just lightly cover the bottom of the skillet, and immediately turn the skillet to evenly distribute. The batter will start to set right away.
3. When the edges of the blintz are cooked dry (this will take just a few seconds), flip it over with a spatula. You can also use your fingers to flip it (Thanks for the tip, Nossi!). Let it cook an additional few seconds on the second side, then transfer from the pan to a plate to let cool.
4. As you get your blintzes into and out of the pan, take a minute to mix together the cottage cheese, sugar, and vanilla extract.
5. Spread two spoonfuls down the center of a crepe. Fold the left side, bottom, top, then right side, all toward the middle. Finally, fold in half vertically to get that blintz shape we all know and love. (Click here for an illustrated version of the folding technique.)
6. When your blintzes are assembled, melt 2 Tbsp butter in the skillet and line the blintzes up inside. Let them sit in the sizzling goodness until lightly browned on each side. Serve warm or hot.