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.
Serves:
Ingredients
For Blintzes:
- 3eggs
- ½cupmilk
- ½tspbaking powder
- ½cupall purpose flour
- 2tbspbutter,melted
- nonstick cooking spray
For Sauce:
- 4cupsblueberries
- 2tspfresh lemon juice
- ½cupsugar
- 2tspcornstarch
For Filling:
- 1pkgfarmer’s cheese
- 1½cups4% cottage cheese
- ¼cupconfectioners’ sugar
- 1egg yolk
- 1tbspall purpose flour
- 1lemon zest
Instructions
-
Preheat oven to 300 degrees F.
Blintzes:
-
Puree ingredients (except cooking spray) in a blender until smooth. Cover and refrigerate at least 30 minutes.
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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.
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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.
Sauce:
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Combine ingredients in a medium saucepan over medium heat. Cook until berries release juices and sauce just boils. Set aside.
Filling:
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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.
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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.
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Place 2 blintzes on each of 6 plates, and top with blueberry sauce before serving.
Nutrition
- 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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