Mix together all of the batter ingredients and let rest for at least 30 minutes.
Whip the cheese filling into a smooth mixture. The sugar sounds like a lot but we kept adding until we got the taste right.
Get a medium sized saute pan heated over medium heat and then melt about 1 Tb of ghee or butter. Pour in 2 ounces (I use a 2 oz ladel to make it easy) of batter and quickly swirl around to coat the bottom of the pan.
The edges will start to cook first. Use a spatula to lightly work the edges from the pan. After about 1-2 minutes, the bottom of the crepe should start to turn slightly golden and the batter on top will be set. Flip and cook another two minutes.
Remove and repeat. Stack the crepes with parchment or wax paper sheets between them.
Place 2-3 tablespoons of the cheese filling and roll the crepe.
Top with cherry preserves that have been warmed.
The batter recipe makes 10 crepes. The filling is enough for 6 blintzes but you can save the other crepes for other uses.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (191g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 216 (44%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 13.6g||68 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 140.9mg||43 %|
|Sodium 245.9mg||8 %|
|Potassium 166.8mg||4 %|
|Total Carbohydrate 57.3g||17 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 56.7g|
|Protein 11.6g||17 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 486
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