| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Brunch, Dessert, Fruit, Side |
6 |
Servings |
INGREDIENTS
|
|
Crepes |
| 1 |
c |
Dry cottage cheese |
| 1/2 |
c |
Sour cream |
| 2 |
tb |
Sugar |
| 1 |
ts |
Vanilla |
| 1/2 |
ts |
Grated lemon peel |
| 1/4 |
c |
Margarine or butter |
| 1 |
c |
Sour cream |
| 1 |
cn |
Cherry pie filling; (21 ounces) |
INSTRUCTIONS
Prepare Crepes - except brown only one side. Keep crepes covered to prevent
them from drying out. Mix cottage cheese, 1/2 cup sour cream, the sugar
vanilla and lemon peel. Spoon about 1-1/2 tablespoons of the cheese mixture
onto browned side of
each crepe. Fold sides of crepe up over filling, overlapping edges; roll
up. Heat margarine in 12-inch skillet over medium heat until bubbly. Place
blintzes, seam sides down, in skillet. Cook, turning once, until golden
brown. Top each with rounded tablespoon sour cream and about 3 tablespoons
pie filling. 6 SERVINGS; 545 CALORIES PER SERVING.
Recipe by: Betty Crocker's Cookbook
Posted to TNT Recipes Digest, Vol 01, Nr 976 by Marina
<reenee430@uswest.net> on Jan 30, 1998
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