Low Sodium Cheese Blintzes
Treat yourself to a light and flavorful breakfast or dessert with these Low Sodium Cheese Blintzes, a heart-healthy twist on a classic dish. Featuring delicate homemade crepes and a creamy filling of low sodium cottage cheese and ricotta, these blintzes offer all the indulgence without the excess salt. The crepes are gently cooked to golden perfection before being generously stuffed and pan-fried for a satisfying blend of textures. Lightly sweetened with sugar and vanilla, the filling oozes comfort and pairs beautifully with fresh fruit, low-sodium jam, or a dollop of sour cream. Ready in under an hour, this recipe is ideal for those seeking a delicious, low-sodium treat that doesn't compromise on flavor. Perfect for special occasions or a cozy weekend brunch!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 1 Large egg
- 2 tablespoons Unsalted butter, melted
- 0.25 cup Water
- 1 cup Low sodium cottage cheese
- 0.5 cup Ricotta cheese
- 1 Egg yolk
- 2 tablespoons Sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter, for cooking
Instructions
In a mixing bowl, whisk together the flour, milk, egg, melted butter, and water until smooth. This is the batter for the crepes. Set aside to rest for about 10 minutes.
For the filling, in a separate bowl, combine the low sodium cottage cheese, ricotta cheese, egg yolk, sugar, and vanilla extract. Mix until smooth and well-integrated.
Heat a non-stick skillet over medium-low heat and lightly coat it with a small amount of unsalted butter. Pour about 1/4 cup of the crepe batter into the pan, swirling the pan to distribute the batter evenly. Cook for about 1-2 minutes, or until the crepe edges look dry and the bottom is lightly golden.
Carefully flip the crepe with a spatula and cook for an additional 30 seconds. Remove the crepe to a plate and repeat with the remaining batter, adding butter to the pan as needed.
Once all the crepes are cooked, place about 2 tablespoons of the cheese filling in the center of each crepe. Fold each side in over the filling, then roll the crepe up to enclose the filling.
Heat a little more butter in the skillet over medium heat and add the filled blintzes seam-side down. Cook until the blintzes are lightly golden and warmed through, about 2-3 minutes per side.
Serve the cheese blintzes warm. They can be accompanied with fresh fruit, low-sodium jam, or a dollop of sour cream if desired.
Nutrition Facts
Calories |
1579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 47.0 g | 235% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 150.0 g | 55% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 47.5 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 1103 mg | 85% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 952 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
