Best Sweet Corn Blintzes Recipes

SWEET CORN BLINTZES WITH COTTAGE CHEESE FILLING

Sweet Corn Blintzes with Cottage Cheese Filling image

Provided by Food Network

Time 1h40m

Yield 10-12 blintzes

Number Of Ingredients 10

Ingredients

1/2 cup flour
1/2 cup half-and-half
2 eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup fresh corn kernels (about 2 ears), or frozen
Vegetable oil for brushing griddle
1 1/2 cups cottage cheese
6 tablespoons sugar

Steps:

Place the flour, half-and-half, eggs, salt, pepper, and butter in a blender and process until smooth. Add the corn and blend for a minute longer, until the corn is pureed. Pour the batter into a bowl, cover, and refrigerate at least 1 hour or up to overnight.
Meanwhile, combine cottage cheese and sugar in a small bowl, cover and refrigerate until ready to fill blintzes.
Preheat oven to 350F. Heat a griddle and brush it lightly with oil. Pour a scant 1/4 cup of batter onto griddle for each blintz. When bubbles form on top, flip the blintzes and cook until lightly browned. Remove blintzes from griddle and immediately place 1 to 2 tablespoons filling in the center. Roll the blintz and place it seam-side down on a baking sheet. When all the blintzes are filled, place them in the oven to warm, about 10-15 minutes. (Alternatively, you can refrigerate unfilled blintzes, stacking them between sheets of waxed paper and wrapping in plastic, and proceed with recipe when ready to fill.) Serve warm with Sauteed apples or pears.

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

Categories Breakfast Brunch

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