Blueberry Blintzes

Recipe by Charmed
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
  • BLUEBERRY FILLING
  • 1 12
    cups blueberries (fresh or frozen)
  • 3
    tablespoons sugar
  • 1
    tablespoon cornstarch
  • 14
    teaspoon grated fresh lemon rind (or 1 tsp. fresh lemon juice)
  • 14
    teaspoon nutmeg (freshly grated, if possible)
  • BLINTZE/CREPE BATTER
  • 1
    cup milk (you can use water for dairy-free blintzes)
  • 12
    teaspoon salt
  • 14
    teaspoon sugar
  • 2
    tablespoons oil
  • 34
    cup all-purpose flour, sifted
  • oil (for cooking)
Advertisement

DIRECTIONS

  • Make the filling by gently tossing all the filling ingredients together in a bowl.
  • Set aside.
  • To make the crepes, beat the eggs, milk, salt, sugar& 2 tbs.
  • oil together.
  • Stir in flour vigorously until the mixture issmooth.
  • Heat about 1/4 teaspoon oil in a 6" skillet over medium high heat.
  • Pour 2 tbs.
  • batter into the pan, and tilt the pan around to coat the bottom with the batter.
  • Let the crepe brown lightly, approximately a minute or so, then carefully turn out, browned side up, onto a paper towel.
  • Make the rest of the pancakes in the same way.
  • When all the pancakes are made, take one pancake and lay it flat on a plate or flat surface.
  • Place about 1 tablespoon filling near one side of circle, shaping it so it's somewhat rectangular.
  • Fold the top& bottom up and over the filling, then roll up from the other sides.
  • You can freeze the blintzes at this point (I freeze them in packets of 2 at a time).
  • Heat 1 tbs.
  • oil in large skillet over medium heat (you don't need a lot of oil for this-- you want just a thin coating).
  • Fry blintzes until golden brown on both sides.
  • If you are cooking them directly from the freezer, start them on a lower flame and then raise the heat when they are fairly thawed out to medium heat; when cooking from a frozen state, especially if i'm cooking only two, i'll actually just use my fingers to rub a very light coating of oil over each side of the blintze instead of heating the oil in the pan.
  • Serve with sour cream or sprinkled with powdered or granulated sugar; They are even good with some slightly sweetened ricotta cheese.
  • Makes 14 to 18 blintes.
  • NOTE: I often will make 8 or 9 inch crepes and use 2 heaping tablespoons filling to make larger blintzes, but then you get fewer; I often double the recipe to do so.
  • I also prefer the lemon juice to the lemon rind (use to taste, and add a touch more of cornstarch if needed) but use the rind if you prefer a stronger lemon flavor.
Advertisement