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Category: Desserts
Prep Time: Cook Time: Total Time:
12 crepes (see recipe)
Blueberry sauce (see recipe)
Filling
16 ounces cottage cheese, drained through a fine strainer or sieve for 10 minutes
4 ounces cream cheese, room temperature
1/2 cup plus 3 tablespoons sugar
Scraped seeds of 1 vanilla bean
1/2 pint (1 cup) blueberries
2 tablespoons melted butter
2 tablespoons vegetable oil
Powdered sugar (optional)
Make crepes and blueberry sauce and set aside.
Make filling by pureeing drained cottage cheese with cream cheese, sugar and vanilla seeds in blender or food processor. Transfer to medium bowl. Stir in blueberries.
Place 2 tablespoons filling on a crepe. Carefully, so as not to break apart the crepe, fold up the sides to form a blintz in the shape of a rectangle. (If filling breaks through one side, just cover it up on the plate with another blintz.) Repeat filling process with remaining crepes.
Stir together melted butter and oil and heat over medium heat in a skillet. Working in batches of 3, gently lower blintzes into skillet and fry 2 to 3 minutes per side or until golden and crisp.
To serve, place 2 blintzes on each plate and spoon warm blueberry sauce over the top. Dust, if desired, with powdered sugar. Makes 6 servings
Crepes:
3/4 cup plus 2 tablespoons whole milk
1/2 cup water
3 tablespoons melted butter (divided)
2 large eggs
1 cup plus 2 tablespoons flour
1/4 teaspoon coarse salt
1 tablespoon vegetable oil
In bowl, whisk together milk, water, 2 tablespoons butter and eggs until well mixed. Whisk in flour and salt.
Stir together remaining 1 tablespoon butter and oil. Heat an 8-inch non-stick skillet over medium heat. Lightly brush pan with some of the butter and oil mixture. Pour 1/4 cup batter into pan, swirling it to form a thin crepe. Cook 1 to 2 minutes, until bottom is lightly browned. Flip crepe and cook another 30 seconds. Transfer to a plate to cool for easy handling. Repeat with remaining batter, replenishing the pan with brushes of butter and oil mixture as needed. Makes 12
Blueberry sauce:
1 pint (2 cups) blueberries
6 1/2 tablespoons sugar
1 tablespoon butter
2 tablespoons fresh lemon juice
1/2 teaspoon cornstarch
Pinch of coarse salt
In medium saucepan, combine blueberries, sugar, butter, lemon juice, cornstarch and salt over medium-low heat. Bring to a low boil. Reduce heat and simmer, stirring often, until berries release their juice, about 10 minutes. Makes about 1 cup
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BLUEBERRY BLINTZES
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Category: Desserts
Prep Time: Cook Time: Total Time:
12 crepes (see recipe)
Blueberry sauce (see recipe)
Filling
16 ounces cottage cheese, drained through a fine strainer or sieve for 10 minutes
4 ounces cream cheese, room temperature
1/2 cup plus 3 tablespoons sugar
Scraped seeds of 1 vanilla bean
1/2 pint (1 cup) blueberries
2 tablespoons melted butter
2 tablespoons vegetable oil
Powdered sugar (optional)
Make crepes and blueberry sauce and set aside.
Make filling by pureeing drained cottage cheese with cream cheese, sugar and vanilla seeds in blender or food processor. Transfer to medium bowl. Stir in blueberries.
Place 2 tablespoons filling on a crepe. Carefully, so as not to break apart the crepe, fold up the sides to form a blintz in the shape of a rectangle. (If filling breaks through one side, just cover it up on the plate with another blintz.) Repeat filling process with remaining crepes.
Stir together melted butter and oil and heat over medium heat in a skillet. Working in batches of 3, gently lower blintzes into skillet and fry 2 to 3 minutes per side or until golden and crisp.
To serve, place 2 blintzes on each plate and spoon warm blueberry sauce over the top. Dust, if desired, with powdered sugar. Makes 6 servings
Crepes:
3/4 cup plus 2 tablespoons whole milk
1/2 cup water
3 tablespoons melted butter (divided)
2 large eggs
1 cup plus 2 tablespoons flour
1/4 teaspoon coarse salt
1 tablespoon vegetable oil
In bowl, whisk together milk, water, 2 tablespoons butter and eggs until well mixed. Whisk in flour and salt.
Stir together remaining 1 tablespoon butter and oil. Heat an 8-inch non-stick skillet over medium heat. Lightly brush pan with some of the butter and oil mixture. Pour 1/4 cup batter into pan, swirling it to form a thin crepe. Cook 1 to 2 minutes, until bottom is lightly browned. Flip crepe and cook another 30 seconds. Transfer to a plate to cool for easy handling. Repeat with remaining batter, replenishing the pan with brushes of butter and oil mixture as needed. Makes 12
Blueberry sauce:
1 pint (2 cups) blueberries
6 1/2 tablespoons sugar
1 tablespoon butter
2 tablespoons fresh lemon juice
1/2 teaspoon cornstarch
Pinch of coarse salt
In medium saucepan, combine blueberries, sugar, butter, lemon juice, cornstarch and salt over medium-low heat. Bring to a low boil. Reduce heat and simmer, stirring often, until berries release their juice, about 10 minutes. Makes about 1 cup
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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