These blintzes make for a fruity and delightfully creamy addition to your brunch.
Looking for something delicious, but low-fat for your Easter brunch? Try these creamy, guilt-free blintzes.
3 large eggs
2/3 cup fat-free milk
2 Tablespoons unsalted butter
1/4 teaspoon salt
1/3 cup whole-wheat flour
Nonstick cooking spray
1 1/4 cups low-fat cottage cheese
3 ounces Neufchatel cheese
1/3 cup sugar
1 1/4 teaspoons vanilla extract
1 1/4 cups strawberries, chopped
In a small bowl, beat the eggs, milk, butter and salt for about 20 seconds until well combined. Sift the flour into a medium bowl. Then add the liquid mixture, beating until well combined, about 1 minute.
In a food processor, combine cottage cheese, Neufchatel cheese, sugar and vanilla until smooth. Scrape into a bowl and mix in the chopped strawberries.
Spray the bottom of a crepe pan or heavy 7-inch skillet with cooking spray. Set over medium heat for about 30 seconds or until a drop of batter sizzles. Pour 2 tablespoonfuls of batter into the skillet and quickly tip it back and forth so the batter evenly coats the bottom. Cook for a minute, or until crepe edges are golden brown. Slide a spatula under the crepe, flip it over and cook for 30 more seconds. Transfer to a warm plate and repeat with the remaining batter, spraying the skillet with cooking spray as needed.
Divide the filling evenly among the crepes. Roll up and serve warm.