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.
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
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.
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.