Crepe Blintzes

A Lighter Take on Classic Cheese Blintzes

Traditional Eastern European cheese blintzes are a butter-fried, full-fat-cream-cheese affair. This version takes the same satisfying flavor and slims it down without losing what makes blintzes blintzes. The filling combines low-fat cottage cheese with Neufchatel (a one-third-less-fat cousin to cream cheese), brightened with fresh lemon juice and zest, then sweetened just enough with sugar and vanilla.

A tablespoon of canola oil instead of butter for browning saves another big chunk of saturated fat without sacrificing the golden, crispy edges that make blintzes worth eating. Topping with non-fat yogurt instead of sour cream and a generous pile of fresh berries makes this a brunch dish you can eat without guilt.

The payoff: warm, citrus-scented cheese inside a tender crepe, with the cool yogurt and bursting berries hitting at the same time.

Pro Tips

• Drain the cottage cheese in a fine-mesh sieve for 10 minutes before mixing. Excess liquid makes the filling soupy and the crepes soggy.
• Make the crepes ahead. Stack with parchment between each one and refrigerate up to 2 days, or freeze.
• Fold blintzes seam-side down for the first sauté so the filling doesn’t escape.
• Cook over medium, not high, heat. The filling needs time to warm through; high heat browns the crepe before the inside is hot.
• Serve immediately. Blintzes lose their golden crispness within minutes of leaving the pan.

Variations

• Stir 2 tablespoons of golden raisins or chopped dried apricots into the filling.
• Add a cherry compote or warm blueberry sauce instead of fresh berries.
• For a savory version, skip the sugar and lemon, add chopped chives and dill, top with smoked salmon.