Baked Cherry Cheese Blintzes with Warm Cherry Sauce

Instructions

1. 1

   In a small bowl, whisk together the milk, eggs, and melted butter. Add the flour and salt, and mix well until smooth and lump-free. Cover and refrigerate for 2 hours.

2. 2

   In a food processor, blend the cottage cheese until smooth. Add the softened cream cheese, sugar, and vanilla, and pulse until creamy. Cover and chill until ready to use.

3. 3

   Heat a lightly greased 8-inch nonstick skillet over medium heat. Quickly pour 2 tablespoons of batter into the center of the hot skillet, tilting and lifting the pan to evenly coat the bottom. Cook until the top appears set and almost dry.

4. 4

   Carefully flip the blintz over using a thin, flexible spatula. Cook for 15-20 seconds longer, then transfer to a wire rack. Repeat with the remaining batter.

5. 5

   Stack the cooked blintzes between sheets of waxed paper, parchment, or paper towels. Wrap in foil and refrigerate until fully cooled.

6. 6

   Preheat the oven to 350°F. Spread a heaping tablespoon of the cheese filling onto the lower third of each blintz. Fold the bottom edge up, then the opposite sides, and finally the top edge down to form a bundle. Place the filled blintzes seam-side down in a greased baking dish.

7. 7

   Bake the blintzes, uncovered, for 10 minutes or until heated through.

8. 8

   In a large saucepan, bring the cherries and sugar to a boil over medium heat. Reduce heat, cover, and simmer for 5 minutes. In a separate bowl, whisk the cornstarch and water until smooth, then stir into the cherry mixture. Bring to a boil and cook, stirring, for 2 minutes or until thickened.

9. 9

   Serve the baked blintzes warm, topped with the cherry sauce and whipped cream or powdered sugar, if desired.