Blintzes are essentially the same thing as crêpes but traditionally stuffed with a cream or cottage cheese filling, so it seems appropriate to call these thin stuffed breakfast or dessert pancakes by their old Yiddish name.
The peach-plum compote is very sweet and slightly spicy, and it's easiest to make well ahead of time and reheat gently before making the blintzes. As with crêpes, the batter should be left to sit for a while before frying, so if you're going to be serving them for breakfast it's a good idea to prepare the batter the night before.
|Cottage Cheese Blintzes and Peach-Plum Compote|
|Recipe by Lisa Turner|
Published on September 3, 2007
Thick, sweet and slightly spicy compote of fresh peaches and plums served over thin, soft sweetened crêpes filled with creamy cottage cheese