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Batter:
Filling:
Place the flour, half-and-half, eggs, salt, pepper, and butter in a blender and process until smooth. Add the corn and blend for a minute longer, until the corn is pureed. Pour the batter into a bowl, cover, and refrigerate at least 1 hour or up to overnight.
Meanwhile, combine cottage cheese and sugar in a small bowl, cover and refrigerate until ready to fill blintzes.
Preheat oven to 350°F.
Heat a griddle and brush it lightly with oil. Pour a scant 1/4 cup of batter onto griddle for each blintz. When bubbles form on top, flip the blintzes and cook until lightly browned. Remove blintzes from griddle and immediately place 1 to 2 tablespoons filling in the center.
Roll the blintz and place it seam-side down on a baking sheet. When all the blintzes are filled, place them in the oven to warm, about 10-15 minutes. (Alternatively, you can refrigerate unfilled blintzes, stacking them between sheets of waxed paper and wrapping in plastic, and proceed with recipe when ready to fill.)
Serve warm with sautéed apples or pears.
Poster's Notes:
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1/2 cup flour
1/2 cup half-and-half
2 eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup fresh corn kernels (about 2 ears), or frozen
Vegetable oil for brushing griddle
1-1/2 cups cottage cheese
6 tablespoons sugar
Here's a different recipe for blintzes. It's particularly good now, when fresh corn is in season.