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Recipe Ingredients

For the Crepes:
  • 1 cup whole milk 
  • 4 Tbsp. unsalted butter, melted and cooled, divided 
  • 4 large Eggland’s Best Eggs
  • 1 ¼ cups all-purpose flour
  • 2 Tbsp. sugar
  • ½ tsp. salt
For the Filling:
  • 2 cups Daisy 4% cottage cheese
  • ¼ cup Daisy sour cream
  • 1 (3-oz. pkg.) cream cheese
  • 2 Tbsp. sugar
  • 1 large Eggland’s Best egg
  • ½ tsp. grated lemon zest (optional)
Raspberry Sauce:
  • 1 pkg. (10 oz.) Dole unsweetened frozen raspberries, thawed
  • ¼ cup sugar, or to taste
  • 2 tsp. cornstarch
  • 1 tsp. grated lemon zest (optional)


  • Additional unsalted butter to cook the blintzes 
  • Additional Daisy sour cream to serve

Recipe Directions

1. Make the Crepe batter: In a bowl combine the milk, 2 tablespoons melted butter and eggs.  Add the flour, sugar and salt and use an electric mixer on low speed to blend the batter until smooth, about 1 minute.  Let the batter stand for 45 minutes at room temperature.
2. Meanwhile, make the Filling: In a large bowl combine the cottage cheese, sour cream, cream cheese, sugar, egg, and lemon zest, if using, with an electric mixer until fairly smooth, about 1 minute.  Keep in the fridge until ready to use.
3. Make the Raspberry Sauce: Combine the raspberries, sugar, cornstarch, and zest, if using, in a small saucepan.  Heat, stirring frequently, over medium heat until the sauce comes to a simmer.  Simmer for 1 to 2 minutes until thickened, and taste to see if you want to add more sugar.  Set aside and cover to keep warm.
4. Heat a 10-inch skillet over the remaining melted butter.  Scoop ¼ cup of crepe batter into the pan and quickly tilt and swirl the pan around so that the batter coats the bottom of the pan.  Allow the bottom to set, about 30 seconds, then flip the crepe with a large spatula.  Cook for another 30 seconds until the bottom is set and pale golden.  Transfer to a plate.  Repeat with the remaining melted butter and batter, stacking the crepes on top of each other.
5. Place 3 tablespoons of filling along the top middle of each crepe.  Fold up the top part over the filling, fold in the sides, then roll up the crepe so the filling is completely encased in a rectangular packet.  Repeat with the rest of the filling and crepes.
6. Melt a couple of teaspoons of butter in the skillet over medium high heat.  Add as many of the blintzes as you can fit without crowding.  Fry the blintzes until golden brown on each side, 2 to 3 minutes per side. Serve hot or warm with raspberry sauce and additional sour cream.
Cooking Tips:
  • You can make the crepes, filling and sauce up to two days ahead of time.  Cover them well with plastic wrap and store in the freezer. You can also shape the blintzes ahead of time and store them for a day, well covered, in the fridge.
  • Don’t beat yourself up if the first few crepes tear or don’t work perfectly!  After a few you will get the hang of it.
  • The filling may seem a bit loose, but as the blintz cooks, the egg in the filling will help firm it up. Don't be tempted to overstuff the blintzes or the filling might seep out as you cook them.
  • You could also make this sauce with blueberries or strawberries.
  • Let the kids help beat the batter and the filling. They can even help assemble the blintzes if they are comfortable with that. It’s a really fun family project.

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