Passover Cupcake Blintzes

Name: Passover Cupcake Blintzes
Yield: Yield: 12 cupcake blintzes.
Ingredients: 2 cups (1 lb/500 g) creamed or pressed cottage cheese (low-fat is fine); 2 cups (1 lb/500 g) creamed or pressed cottage cheese (low-fat is fine); ¾ cup sugar (or sugar substitute); 4 eggs (or 1 cup egg substitute, if available); 1 Tbsp lemon juice; ¼ cup melted margarine or butter; 4 eggs (or 1 cup egg substitute, if available); ½ cup cake meal (scant); ¼ cup melted margarine or butter

Preparation info

Yield:
12
cupcake blintzes.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

These are quick and easy to make—perfect for Passover or any time. Serve them with sour cream or yogurt and berries.

Ingredients

2 cups (1 lb/500 g) creamed or pressed cottage cheese (low-fat is fine)

Breakfast
Vegetarian

Method

Preheat oven to 350°F.

Steel Blade: Process cottage cheese, sugar and lemon juice until smooth and creamy, 30 to 60 seconds. Add remaining ingredients and process until blended, 15 to 20 seconds.

Fill sprayed muffin tins three-quarters full.