Cheese Blintzes With Blueberry Sauce

READY IN: 40mins
Recipe by echo echo

I've loved these since I first tried them a couple of decades ago. In more recent years I've used a combination of 1/2 cottage cheese and 1/2 cream cheese for a creamier filling. Time does not include time for chilling sauce. I have on occasion let the blueberry sauce cool only slightly and served warm; I like it better chilled, though--it's thicker.

Top Review by MathMom.calif

Very nice. I've never made crepes before, but they came out just fine. I got 16 crepes, so 8 servings of 2 crepes each. I might've made mine a bit thick. If you use a non-stick skillet, the shortening is not only unnecessary, it actually makes the crepe turn out bad, so don't use shortening on non-stick. I personally do not like cottage cheese, so I followed the tip to use half cottage cheese and half cream cheese, and this was fine. Next time I may use ricotta instead of cottage cheese. I also left the egg out of the cheese filling, as it seemed to me it would not be cooked. I'm a bit nervous to serve guests uncooked eggs. I also added a teaspoon of cornstarch to a tablespoon of water and whisked it into the blueberry sauce. Next time I may use more cornstarch, as I like a thicker sauce. Overall very yummy and enjoyed by all. A keeper. Thanks!

Ingredients Nutrition

Directions

  1. Make sauce: Wash and crush berries.
  2. Mix in sugar thru salt and 1¼ cups water and put in saucepan. Bring to a boil and boil 1 minute.
  3. Remove from heat and stir in vanilla.
  4. Chill.
  5. Make blintzes: Combine flour and salt, add 1 cup water and mix until smooth.
  6. Add 4 eggs and beat well.
  7. Add milk and mix to a thin batter.
  8. Heat a small amount of shortening in a 6" skillet.
  9. Pour in ¼ cup batter and cook slowly until pancake is lightly browned on bottom and set on top.
  10. Turn out with browned side up.
  11. Repeat, making about 18 pancakes.
  12. Using a hand mixer, blend cheese through vanilla with remaining egg.
  13. Put a spoonful of cheese mixture in center of each pancake, fold in ends and roll up.
  14. Brown in a small amount of hot shortening.
  15. Serve topped with a dollop of sour cream with cold blueberry sauce over the top.

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