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!
- 2 cups fresh blueberries, picked over
- 1⁄3 cup sugar
- 1 tablespoon lemon juice
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups flour
- 1 teaspoon salt
- 5 eggs
- 2⁄3 cup milk
- 1 lb small curd cottage cheese
- 2 tablespoons sugar
- 1 teaspoon vanilla
- sour cream
Directions See How It's Made
- Make sauce: Wash and crush berries.
- Mix in sugar thru salt and 1¼ cups water and put in saucepan. Bring to a boil and boil 1 minute.
- Remove from heat and stir in vanilla.
- Make blintzes: Combine flour and salt, add 1 cup water and mix until smooth.
- Add 4 eggs and beat well.
- Add milk and mix to a thin batter.
- Heat a small amount of shortening in a 6" skillet.
- Pour in ¼ cup batter and cook slowly until pancake is lightly browned on bottom and set on top.
- Turn out with browned side up.
- Repeat, making about 18 pancakes.
- Using a hand mixer, blend cheese through vanilla with remaining egg.
- Put a spoonful of cheese mixture in center of each pancake, fold in ends and roll up.
- Brown in a small amount of hot shortening.
- Serve topped with a dollop of sour cream with cold blueberry sauce over the top.