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Blueberry Blintzes

For the blintzes:
1 cup all-purpose flour
2 eggs
1 cup milk
1/4 tsp salt
Butter for frying

For the filling:
1 1/2 cups cottage cheese or ricotta
1 cup fresh or thawed frozen blueberries (reserve about 1/4 cup for garnish)
2 Tbs bread crumbs
2 Tbs sugar
1 egg, beaten
1 tsp cinnamon

Powdered (confectioner's) sugar for garnish, optional

For the blintzes, combine the flour, eggs, milk, and salt in an electric blender and process until smooth. Refrigerate for 1 hour. Melt a small amount of butter in a crepe pan or 8-inch non-stick skillet over moderate heat. Pour in just enough batter to coat the bottom of the pan and cook on both sides until light golden brown. Turn onto a plate and repeat to make the remaining blintzes.

Combine the filling ingredients and stir to mix thoroughly. Place a spoonful on each blintz, fold the ends towards the center and roll up. Melt a little butter in a saute pan and saute the blintzes until golden on both sides. Garnish with reserved blueberries and powdered sugar if desired.

Yield: 6 to 8 servings

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