Florentine Cupcake Blintzes

Name: Florentine Cupcake Blintzes
Yield: Yield: 12 cupcake blintzes.
Ingredients: 2 green onions, cut in chunks; half of a 10 oz (300 g) pkg frozen spinach, thawed and squeezed dry; 2 cups (1 lb/500 g) creamed cottage cheese (low-fat is fine); 2 Tbsp fresh dill; 4 eggs (or 2 eggs plus 4 egg whites); 4 eggs (or 2 eggs plus 4 egg whites); ⅓ cup cake meal; 1 Tbsp oil; ¾ tsp salt; ¼ cup grated Parmesan cheese; ¼ tsp freshly ground black pepper; ½ tsp dried basil

Preparation info

Yield:
12
cupcake blintzes.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

These are a savory version of Passover Cupcake Blintzes. Spinach done light!

Ingredients

half of a 10 oz (300 g) pkg frozen spinach, thawed and squeezed dry

Vegetarian
Breakfast

Method

Preheat oven to 350°F.

Steel Blade: Process spinach, green onions, dill, cottage cheese and eggs until smooth and blended, 30 to 45 seconds, scraping down sides of bowl as needed. Add remaining ingredients and process 15 to 20 seconds longer, until well mixed.