Cheese Blintzes With Blueberry Sauce

"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."
 
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photo by a food.com user photo by a food.com user
Ready In:
40mins
Ingredients:
14
Serves:
6-9
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ingredients

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directions

  • 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.
  • Chill.
  • 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.

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Reviews

  1. 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. A wonderfully flavoursome recipe! I loved everything about this: the sauce, the pancakes and the filling. I used to make something like these decades ago, when married to my Israeli ex-husband. I've long since lost that recipe, and this is the closest I've found to it since then. I made these exactly to the recipe, except for adding a few extra blueberries in each blintz and using (about 50%) less sugar in both the sauce and the filling. The amount specified would have been too sweet for our tastes. I'll certainly be making these again, and will probably introduce a dash of liqueur. I'm thinking I might use orange juice instead of lemon juice (or half lemon juice and half orange juice) in the sauce, and add an orange liqueur in place of some of the juice. Thanks for sharing this recipe: I'm really going to enjoy playing with it as I make it on what will undoubtedly be numerous occasions!
     
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  1. A wonderfully flavoursome recipe! I loved everything about this: the sauce, the pancakes and the filling. I used to make something like these decades ago, when married to my Israeli ex-husband. I've long since lost that recipe, and this is the closest I've found to it since then. I made these exactly to the recipe, except for adding a few extra blueberries in each blintz and using (about 50%) less sugar in both the sauce and the filling. The amount specified would have been too sweet for our tastes. I'll certainly be making these again, and will probably introduce a dash of liqueur. I'm thinking I might use orange juice instead of lemon juice (or half lemon juice and half orange juice) in the sauce, and add an orange liqueur in place of some of the juice. Thanks for sharing this recipe: I'm really going to enjoy playing with it as I make it on what will undoubtedly be numerous occasions!
     

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[SINCE I HAVE WELL OVER 200 COOKBOOKS, I SUGGEST THAT ANYONE EXPLORING MY COLLECTION CLICK ON 'AUTHOR'S ORDER' AT THE TOP OF THE RIGHT HAND COLUMN BEFORE PROCEEDING. I'VE ARRANGED THEM SO THAT COOKBOOK SERIES OR SIMPLY COOKBOOKS ON RELATED TOPICS APPEAR TOGETHER, WHICH SHOULD MAKE IT EASIER TO FIND THE ONES THAT INTEREST YOU.] In 2004, I moved home to New England after many years living in the South. Often I go walking in the morning with my sister, who lives near me on the Maine coast--we truly live in a beautiful place. I share a love of ACC basketball with my brother in upstate New York. Nowadays, I rely heavily on Kitty Rosati's Heal Your Heart book (lots of low-sodium recipes) and Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. Other cookbooks I frequently use are Weil & Daley's The Healthy Kitchen and Cooking Light's Five-Star Recipes cookbook. From January 2005 to September 2008, I hosted the recipe tagging game <a href="http://www.recipezaar.com/bb/viewtopic.zsp?p=2192193">ONE-TWO-THREE HIT WONDERS</a>, taking four months off in late 2007, during which the tireless, compassionate and totally wonderful Game Forum Hosts <a href="http://www.recipezaar.com/member/88099"> ~Nimz~</a>, <a href="http://www.recipezaar.com/member/67656"> justcallmetoni</a>, <a href="http://www.recipezaar.com/member/157425">Lauralie41</a> and <a href="http://www.recipezaar.com/member/428885">Andi of Longmeadow Farm</a> with incredible kindness of took over my workload. I loved hosting the game and the players there were and are the best, but competing obligations required me to give it up and it's now ably presided over by HokiesLady. In 2008 my dear sister finally joined Recipezaar. Her chef name is Sagadahoc (the county in Maine she lives in). My popular Recipe #89132 is actually her recipe--check it out sometime, it's great! She eventually realized how useful having several cookbooks can be, so I gave her a premium membership as her birthday present in March 2008. Some of my favorite sources of recipes are the public cookbooks of other Zaar chefs. I have over 100 bookmarked to refer to occasionally, but some of my favorites are from the following: In January-February 2007, the Chefs of 1-2-3 Hit Wonders hosted a Cook-a-Thon for veteran Zaar member Sharon123 while she was undergoing chemotherapy at Duke University. The entire group of recipes tagged, cooked and reviewed for the Cook-a-Thon are contained in: <li><a href="http://www.recipezaar.com/cookbook.php?bookid=123948">Sharon123's Cook-a-Thon Cookbook</a></li> <a href="http://www.recipezaar.com/member/58104">~Rita~</a>: Thanks to her stunning photographs, she has one of the most beautiful cookbook lists at Zaar. 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UPDATE: <a href="http://www.recipezaar.com/member/80353">evelyn/athens</a>, host of the Greek Cooking Forum and Greek food expert extraordinaire has a cookbook of her own Greek fecipes that could be the only reference you'll ever need for Greek cuisine: <li><a href="http://www.recipezaar.com/mycookbook/book/76021">Greek Cookery</a></li> I'm not a vegetarian, but I do eat meatless meals a fair amount of the time. 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