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Chocolate Strawberry Blintzes


  • 3 eggs, beaten
  • 1 cup milk
  • 1/3 cup water
  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1/2 tsp Clabber Girl Baking Powder
  • 1/2 tsp salt
  • 3 Tbsp sugar
  • 1/2 cup cottage cheese (dry, or squeeze out excess moisture)
  • 1/4 cup sour cream (can use low-fat)
  • 1/4 cup cream cheese (softened to room temp.)
  • 3 Tbsp granulated sugar (or sugar substitute)
  • 1/2 tsp vanilla extract
  • 1 1/2 cups pineapple juice
  • 2 Tbsp Clabber Girl Cornstarch
  • 2 cups sliced, fresh strawberries


FILLING: Thoroughly blend together the cottage cheese, sour cream, cream cheese, sugar and vanilla. Place about 2 tablespoons mixture into each crepe; roll up.

FOR CREPES: Lightly oil a 6-8 inch skillet; heat over medium heat, and pour in about 1/2 cup of batter. Rotate skillet until batter covers bottom; cook until lightly brown, then turn and cook other side.

TOPPING: Mix juice and Clabber Girl Cornsatrch in medium saucepan; heat and stir until cornstarch is dissolved and mixture begins to bubble. Add strawberries and heat just until mixture begins to boil. Spoon over rolled crepes.