SWEET CORN BLINTZES

Sweet Corn Blintzes image

I often make a double batch of these blintzes to take to work. I always come home with an empty platter!-Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Time 25m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1/2 cup fat-free half-and-half
1 cup frozen corn, thawed
1/2 cup all-purpose flour
2 large eggs
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups 2% cottage cheese, drained
1/4 cup sugar
Confectioners' sugar, optional

Steps:

Place the half-and-half and corn in a blender; cover and process until smooth. Add the flour, eggs, butter, salt and pepper; cover and process until blended. Cover and refrigerate for 1 hour., Heat an 8-in. nonstick skillet coated with cooking spray; pour about 3 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, using additional cooking spray as needed. When cool, stack crepes with waxed paper or paper towels in between., In a small bowl, combine the cottage cheese and sugar. Spoon 2 tablespoonfuls down the center of each crepe; roll up. Place in a 13-in. x 9-in. baking dish. , Bake, uncovered, at 350° for 8-10 minutes or until heated through. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 326 calories, Fat 10g fat (5g saturated fat), Cholesterol 129mg cholesterol, Sodium 759mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges