Breakfast!!

Ingredients
Batter:

* 1/2 cup flour
* 1/2 cup half-and-half
* 2 eggs
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 2 tablespoons unsalted butter, melted
* 1 cup fresh corn kernels (about 2 ears), or frozen
* Vegetable oil for brushing griddle

Filling:

* 1 1/2 cups cottage cheese
* 6 tablespoons sugar

Directions

Place the flour, half-and-half, eggs, salt, pepper, and butter in a blender and process until smooth. Add the corn and blend for a minute longer, until the corn is pureed. Pour the batter into a bowl, cover, and refrigerate at least 1 hour or up to overnight.

Meanwhile, combine cottage cheese and sugar in a small bowl, cover and refrigerate until ready to fill blintzes.

Preheat oven to 350F. Heat a griddle and brush it lightly with oil. Pour a scant 1/4 cup of batter onto griddle for each blintz. When bubbles form on top, flip the blintzes and cook until lightly browned. Remove blintzes from griddle and immediately place 1 to 2 tablespoons filling in the center. Roll the blintz and place it seam-side down on a baking sheet. When all the blintzes are filled, place them in the oven to warm, about 10-15 minutes.