Hale Groves Cherry Cheese Blintzes


Luscious summer cherries complement the silky-smooth cream cheese filling of these elegant blintzes perfectly. A bright and beautiful brunch entrée or fancy dessert!


For the crepes:

1½ c. 2% milk

3 large eggs, room temperature

2 tablespoons butter, melted

2/3 c. all-purpose flour

½ tsp. salt

For the filling:

1 c. 4% cottage cheese

3 oz. cream cheese, softened

¼ c. sugar

½ tsp. vanilla extract

For the cherry sauce:

1 lb. Hale Groves Sweet Mountain Bing Cherries

2/3 c. + 1 Tbsp. water, divided

¼ c. sugar

1 Tbsp. cornstarch


  • In a small bowl, combine the milk, eggs, and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours.
  • Heat a lightly greased 8” nonstick skillet; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
  • In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a small bundle.
  • Place crepes seam-side down in a greased 15” x 10 x 1” baking pan. Bake, uncovered, at 350°F until heated through (about 10 minutes).
  • Meanwhile, bring cherries, 2/3 cup water and sugar to a boil over medium heat in a large saucepan. Reduce heat; cover and simmer until heated through (about 5 minutes). Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to boil; cook and stir until thickened (about 2 minutes). Serve with crepes.
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