How To Make Blueberry Blintzes
You can liken these blueberry blintzes to the more familiar crepes. These are Jewish pancakes that are filled with cheeses and topped with berries.
Preheat oven to 300 degrees F.
Puree ingredients (except cooking spray) in a blender until smooth. Cover and refrigerate at least 30 minutes.
Coat an 8-inch nonstick pan with cooking spray; place over medium heat. Pour in about 2 tablespoons batter; swirl pan so batter covers bottom.
Replace pan on burner and cook until batter is just set and underside is lightly browned. Transfer to a plate. Repeat with remaining batter, stacking blintzes.
Combine ingredients in a medium saucepan over medium heat. Cook until berries release juices and sauce just boils. Set aside.
Line a baking sheet with parchment paper. Mix ingredients in a medium bowl. Spoon 2 tablespoons filling on ¼ of each blintz, leaving a ¼-inch border along the edge.
Fold in half, then in half again; transfer to baking sheet. Cover loosely with foil and bake for 12 to 15 minutes, until filling is set.
Place 2 blintzes on each of 6 plates, and top with blueberry sauce before serving.
- Calories: 490.79kcal
- Fat: 24.11g
- Saturated Fat: 11.29g
- Trans Fat: 0.55g
- Monounsaturated Fat: 7.35g
- Polyunsaturated Fat: 2.25g
- Carbohydrates: 50.56g
- Fiber: 2.91g
- Sugar: 34.22g
- Protein: 19.91g
- Cholesterol: 159.76mg
- Sodium: 492.31mg
- Calcium: 347.41mg
- Potassium: 237.61mg
- Iron: 1.43mg
- Vitamin A: 195.30µg
- Vitamin C: 12.81mg
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