Creamy Cheese Blintzes with Berry Sauce Recipe

Crêpes: Combine eggs, water and milk in a blender or food processor. Add flour, sugar and salt and process until well blended and smooth, scraping down the sides. Refrigerate batter for 1 hour.

Tip: Blender containers are ideal for pouring batter into the hot pan when it's time to make your crêpes.

To make crêpes: place an 8-inch (20 cm) non-stick skillet over medium heat until it's hot enough that a drop of water skitters across the surface, but not smoking.

Remove pan from heat; spray lightly with non-stick spray. Return pan to heat and pour in about 3 tbsp (45 mL) of crêpe batter, swirling quickly to coat the bottom of the pan with a thin layer. The crêpe should appear dry almost right away. When the surface is no longer wet, flip the crêpe and cook on the other side for about 15 seconds.

Cooking should take about a minute in total, and the crêpe should be barely golden and not crisp. Stack the finished crêpes on a plate as you make them. (Crêpes can be made several hours ahead or the night before; wrap well in plastic wrap and refrigerate. For longer storage, freeze for up to one month.)

Filling: Place cottage cheese in food processor or blender and process until smooth; add cream cheese, sugar and vanilla and pulse until well blended. Refrigerate until ready to use.

To serve: place 2 tbsp (30 mL) cheese filling on the bottom third of each crêpe. Flip the bottom up over the filling, then fold over the sides and roll up. Place finished blintzes on a cookie sheet as you assemble them.

Spray a large non-stick skillet with non-stick spray and heat over medium-high heat. Add blintzes, about two at a time, to skillet and cook until brown and crisp, about 2 minutes per side. Serve warm, topped with Berry Sauce.

Makes about 20 blintzes.