1 cup all-purpose flour
1 teaspoon salt
1 cups milk
1 tablespoons butter, melted
1 (8 ounce) container cottage cheese
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 tablespoons butter, or as needed
1 (10 ounce) package frozen sweetened strawberries, thawed, or to taste
Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours.
Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.
Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until the second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter.
Spoon filling onto blintzes and fold. Top with strawberries.
2 cups vanilla yogurt
1 cup granola
1 cup various fruits
optional: whipped cream
Using your favorite cup, mini bowl or mason jar, layer each ingredient, starting with the granola. Next layer the yogurt and then the fruit. Keep Stacking layers until you fill your container.
Optional: Top with whipped cream.