I found this recipe for cheese blintzes in one of my travel cookbooks, and decided that they would be perfect as a Valentines weekend meal with the kiddos!
Jonathan especially loved this idea, since crepes were a pretty big thing in his home growing up, and he wants to share the crepe making fun with his kids. (He also likes showing off and tossing the crepes without a spatula, haha.
The kids had fun making little faces in their crepes before wrapping them up and eating them like little burritos! (They did NOT want to eat them with a knife and fork, haha!) These are perfect for a Sunday brunch, especially with a mimosa that you float a couple strawberry slices in.
You Will Need:
1 cup cottage cheese
1 cup ricotta cheese
1/3 cup cream cheese
2/3 cup sugar
½ teaspoon vanilla extract
2 cup sliced fresh strawberries
Chocolate sauce to drizzle
Mint sprig, to garnish
16 crepes (Use your favorite recipe! My husband likes the Betty Crocker recipe HERE.)
Place the cottage cheese, ricotta cheese, cream cheese, vanilla and 1/3 cup of the sugar in a food processor or blender. Process until smooth. Pour the mixture into a bowl, cover, and allow to chill in the fridge while you make your crepes!
Slice your strawberries, cover them in the remaining 1/3 cup of sugar, and toss gently to coat. Allow these to chill in the fridge too.
Once you are done making your crepes, spoon the cheese mixture onto a crepe and top with strawberries. Roll the crepes up and place seam side down on a plate. Serve with strawberries on the side, spooned on top, or with chocolate drizzle and mint garnish. Enjoy!