Greek Yogurt Blintz Casserole

Makes 6 to 8 servings

Ingredients:

• 18 prepared blintzes fried in butter
• Blintz Batter:
• 3 eggs
• 1/8 teaspoon salt
• 3/4 cup all-purpose flour
• 1 1/3 cup milk
• 2 tablespoons oil or melted butter
• Filling:
• 1 pound cottage cheese - dry type (no-curd, "hoop", or "baker's" cheese)
• 2 beaten eggs
• 2 tablespoons granulated sugar
• 1 tablespoon flour
• 1/4 teaspoon salt
• Topping:
• 2 cups thick Greek yogurt
• 6 eggs
• 1 teaspoon vanilla
• 1 teaspoon Clabber Girl Cornstarch
• 2 tablespoons flour
• 1/4 teaspoon salt

Instructions:

For the blintzes, make your own (blintz recipe is in Clabber Girl recipe archives) or you can opt for store bought blintzes or crepes.

For the Filling, blend the cottage cheese and eggs well. Add in sugar, flour and salt. Once blintzes are made, they are filled with 2 tablespoons of the filling. Fold them into little packets or rolls. Lightly fry them in a little unsalted butter in a non-stick pan.

For Topping, blend all ingredients together.

To assemble the dish, preheat oven to 350 F. Light spray a 9 by 13 inch baking dish with non-stick cooking spray and line with the blintzes. Pour Topping over blintzes.

Bake until it puffs up, about 25-35 minutes and is lightly golden around the edges.

Serve hot with fresh fruit, or frozen berries pureed in blender as a side sauce. Combine ingredients well. Fill by placing a heaping tablespoonful of filling onto one side of the crepe.

Comments:

There's nothing more trendy in dairy foods than Greek yogurt? Rich, creamy, gently tangy? It's perfect for this Shavuot Casserole and is a slightly different and therefore more refreshing taste, than the usual sour cream. Although it's not too biblical, I like these with roasted or stewed sweetened rhubarb compote.

Submitted By:

Marcy Goldman