The Old Farmhouse Bed & Breakfast, Salt Spring Island, British Columbia. Owner Gerti Fuss notes that these blintzes can be made ahead of time and heated just before serving. Put the filled blintzes on a baking sheet and freeze until firm, about 1 hour, then wrap the blintzes individually and freeze for up to 2 weeks. To serve, Fuss (who makes as many as 100 at a time!) defrosts them on a baking sheet overnight in the refrigerator, covered with a cloth to keep them from drying out, and then reheats them in a 300°F oven until heated through, about 15 minutes. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims. Times do not include the 'resting' time for the crepe batter.
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- 2/3 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 small orange (grated zest)
- 1 pinch salt
- 3 eggs
- 1 1/2 cups milk
- 1/4 cup unsalted butter, melted, plus more for cooking crepes
- 8 ounces cream cheese, at room temperature
- 1 cup cottage cheese or 1 cup Quark
- 1/3 cup granulated sugar
- 1/3 cup creme fraiche
- 1 teaspoon grated lemon zest or 1 teaspoon orange zest
- 1 pinch salt
- 1FOR THE CREPES, combine the flour, sugar, orange zest, and salt in a medium bowl and stir with a fork to blend.
- 2In another bowl, lightly beat the eggs, then stir in the milk and melted butter.
- 3Add the wet ingredients to the dry ingredients and stir just until evenly mixed.
- 4Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 2 hours before cooking the crepes.
- 5The batter can be made the night before.
- 6FOR THE FILLING, combine the cream cheese, cottage cheese, sugar, creme fraiche, zest, and salt in a food processor and pulse for 15 to 20 seconds.
- 7Scrape down the sides with a rubber spatula and blend until smooth, about another 30 seconds.
- 8Transfer to a bowl and set aside.
- 9(The filling can be made a day in advance; let it come to room temperature before filling the blintzes.).
- 10FOR THE BLUEBERRY SAUCE, combine the blueberries and sugar in a medium saucepan.
- 11Cook over medium-high heat, stirring often, until the sugar dissolves and the blueberries give off their juice, 5 to 7 minutes, lightly crushing some of the berries against the side of the pan to make a chunky sauce.
- 12In a small dish, combine the water and cornstarch, stirring to mix.
- 13Add the cornstarch mixture to the blueberries and stir well.
- 14Cook until the sauce thickens, 2 to 3 minutes longer, stirring often; set aside in the saucepan.
- 15TO COOK THE CREPES, heat an 8-inch crepe or omelet pan or medium skillet over medium heat and brush with a little melted butter.
- 16Stir the crepe batter to remix it.
- 17Add a scant 1/4 cup of the batter to the hot pan and swirl gently so it thinly and evenly covers the bottom of the pan.
- 18Cook until the top has turned from shiny to opaque and the edges begin to curl, 1 to 2 minutes, then turn the crepe and cook a minute or so on the other side.
- 19Slide the crepe onto a plate and continue with the remaining batter, stacking the crepes directly on top of one another as you go.
- 20It's very common for the first crepe or two to be a total failure, so don't think twice about tossing out early crepes that don't work. You want a total of 12 good crêpes in the end.
- 21REHEAT THE BLUEBERRY SAUCE over low heat while filling the crepes.
- 22Lay one crepe on a flat surface and place about 2 tablespoons of the filling in the middle of the crepe.
- 23Fold both sides inward over the filling, then fold the bottom edge upward, and finally fold the top edge down to form a squarish package.
- 24Flip the package over so the seams are underneath, and set it on a lightly buttered baking sheet.
- 25Continue with the remaining crepes and filling.
- 26Warm the blintzes in a 300°F oven for 10 to 15 minutes before serving.
- 27TO SERVE, SPOON SOME OF THE BLUEBERRY SAUCE onto individual warmed plates, and set 2 blintzes on top of the sauce on each plate.
- 28Sprinkle powdered sugar over all and serve right away.
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Nutritional Facts for Cheese Blintzes With Blueberry Sauce
Serving Size: 1 (290 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 536.9
- Calories from Fat 291
- Total Fat 32.3 g
- Saturated Fat 19.4 g
- Cholesterol 199.5 mg
- Sodium 377.2 mg
- Total Carbohydrate 49.1 g
- Dietary Fiber 1.9 g
- Sugars 30.3 g
- Protein 14.6 g