Prep 10 mins
Cook 30 mins
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.
- 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
- 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.
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!
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!