Cheese Blintzes With Blueberry Sauce

Name: Cheese Blintzes With Blueberry Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6-9 serving(s)
Ingredients: 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; shortening; 1 lb small curd cottage cheese; 2 tablespoons sugar; 1 teaspoon vanilla; sour cream

(2)

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.

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READY IN: 40mins

SERVES: 6-9

UNITS: US

INGREDIENTS

Nutrition

Blueberry Sauce
2

cups fresh blueberries, picked over
¹⁄₃

cup sugar
1

tablespoon lemon juice
¹⁄₄

teaspoon salt
¹⁄₂

teaspoon vanilla
Blintzes
1 ¹⁄₂

cups flour
1

teaspoon salt
5

eggs
²⁄₃

cup milk
shortening
1

lb small curd cottage cheese
2

tablespoons sugar
1

teaspoon vanilla
sour cream

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.