Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
1 hr 40 min
Prep:
1 hr 10 min
Cook:
30 min
Yield:
10-12 blintzes
Level:
Easy

Ingredients

Batter:
Filling:

Directions

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.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Candy Corn

Recipe courtesy of Alton Brown

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Sweet Pepper Poppers

Recipe courtesy of Kelsey Nixon

Sweet and Spicy Coleslaw

Recipe courtesy of The Neelys

Sweet and Spicy Short Rib Tacos

Recipe courtesy of Marcela Valladolid

Blintzes

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.