Taste of Home has a recipe for Cherry Cheese Blintzes that I decided would be the one I tried. I was nervous about this mainly because I decided to make them for the CFY weekend and the people there were going to be my guinea pigs (GASP!). Well, I found out they weren't so hard after all and everyone seemed to love them, so mission accomplished!
I want to say a very special Thanks to Jeremy and Joya (I hope you DO read this!). They helped out with the weekend and Joya's creativeness at the table settings is unmatched! Jeremy happily (I hope!) tolerated my request that he take photos upon photos and thankfully didn't laugh at me when I asked him to take photos of my making the blintzes (at least outwardly he didn't laugh!). It is amazing to me how smoothly our weekend went with us being short staffed for help and that I even had time to think of having someone take photos of my blintz making!
Below is the recipe for the blintzes. For the filling I used Blueberries instead of cherries.
2/3 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups milk
2 tablespoons butter, melted
1 cup (8 ounces) 4% cottage cheese
1 package (3 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
1 pound fresh or frozen pitted sweet cherries
2/3 cup plus 1 tablespoon water, divided
1/4 cup sugar
1 tablespoon cornstarch
In a small mixing bowl, combine flour, salt, milk, eggs and butter. Cover and refrigerate for 2 hours.
Heat a lightly greased 8-in. nonstick skillet(I used spray Pam once and didn't need anything afterward, nothing stuck!); pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter.
When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
In a blender, process cottage cheese until smooth. Transfer to a small mixing bowl; add cream cheese and beat until smooth. Add sugar and vanilla; mix well. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.
Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through.
Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over crepes. Yield: 9 servings.