Blueberry Blintzes

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Blueberry Blintzes

I made these Blueberry Blintzes for Mother’s Day Brunch. Blintzes are paper-thin crepes filled with jam, fruit, potato, a creamy cheese mixture, cooked ground meat, cooked chicken, chopped mushrooms, bean sprouts, cabbage, or onions.

In this recipe a handful of blueberries is mixed into the velvety cheese mixture and spooned into golden, delicate pancake-like crepes. Serve them for a special brunch or dessert. When forming the blintzes, be careful not to overfill each crepe so the creamy mixture is less apt to seep out as you bake or fry them for a neater presentation.  Some recipes say to fry the filled crepes in butter or oil and then serve warm with blueberry sauce. I prefer to bake them instead of frying to minimize the amount of fat. For delicious flavor serve these Blueberry Blintzes warm or at room temperature.

FOR THE CREPES
1 cup whole milk
2 tablespoons unsalted butter, melted
2 large eggs
1 cup plus 2 tablespoons flour
1/4 teaspoon salt
3 tablespoons canola oil
Confectioners’ sugar, for dusting

FOR THE FILLING
16 ounces small curd cottage cheese
4 ounces cream cheese, softened
1/2 cup plus 3 tablespoons granulated sugar
2 teaspoons Watkins Vanilla Extract
1/2 pint (about 1 cup) blueberries

FOR THE SAUCE
1 pint (about 2 cups) blueberries
6 1/2 tablespoons granulated sugar
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
1 teaspoon cornstarch
Pinch of salt


1. Make the crepe batter: Whisk together milk, melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.


2. Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
3. Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.

 

 

4. Make the crepes: Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using melted butter or oil. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds – 1 minute until golden brown. Transfer to a plate. I didn’t need to brush the skillet with butter or oil for the remaining crepes and they did not stick.


5. Transfer a crepe to a clean work surface. Spoon 2 tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Place seam down in a 9 x13-inch baking dish. Repeat with remaining crepes and filling. At this point blintzes can be refrigerated a few hours until ready to heat and serve. I made them the night before and served them for brunch the next morning.
6. Bake blintzes at 350 degrees F until heated through, about 15 minutes or 30 minutes if refrigerated before baking. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners’ sugar.
7. Makes 12 blintzes, 6 servings.Eleisia
www.NotJustVanilla.com

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