Cheese Blintzes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
This New York City favorite is similar to a crepe, but cooked with a rich, creamy cheese filling. We accented ours with a hint of orange.
Ingredients
- 3/4 c. milk
- 2 tbsp. milk
- 2 large eggs
- 3 tbsp. butter or margarine
- 1/2 c. all-purpose flour
- 1/4 tsp. salt
- 1 package farmer's cheese
- 1 package cream cheese
- 1/4 c. granulated sugar
- 1/2 tsp. freshly grated orange peel
- confectioners' sugar
Instructions
- In blender, combined milk, eggs, and 1 tablespoon of the melted butter and blend. Add flour and salt and blend until just combined. Let stand 20 minutes at room temperature.
- Meanwhile, in small bowl, with mixer on medium speed, beat farmer's cheese, cream cheese, sugar, and orange peel until smooth.
- Light grease nonstick 8-inch skillet and heat over medium heat. Stir batter; pour about 2 tablespoons into skillet. Tilt pan to coat bottom completely with batter. Cook pancake until top is set and underside is lightly browned, about 1 minute. Invert pancake, browned-side up, onto waxed paper. Repeat with remaining batter, stacking pancakes between layers of waxed paper and greasing skillet as needed. Cool to room temperature.
- Place 12 pancakes, browned-side up, on surface. Spoon scant 2 tablespoons cheese mixture into center of each pancake. Fold two opposite sides over to enclose filling. Fold sides in.
- In 12-inch skillet, heat 1 tablespoon melted butter over medium heat. Place 6 blintzes, seam-side down, in pan and cook, turning once, until lightly browned, 6 minutes. Repeat with remaining 1 tablespoon butter and blintzes. Serve hot. Dust with confectioners' sugar, if desired.
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