Blueberry Blintzes

Blueberry Blintzes

A delicious blueberry sauce tops golden, delicate pancakes filled with a creamy, velvety mixture in Blueberry Blintzes. 

Blueberry Blintzes
Serves: 12
 
Ingredients
  • 1 cup whole milk
  • 4 large eggs, divided
  • ¼ cup water
  • 1 tablespoon unsalted butter, melted
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • 4 ounces cream cheese, softened
  • 3 tablespoons granulated sugar
  • ¼ teaspoon vanilla extract
  • 8 ounces farmer’s cheese
  • Unsalted butter, as needed for greasing skillets
  • Blueberry Sauce (recipe follows)
  • Garnish: sour cream and fresh lemon zest
Instructions
  1. In the container of a blender, combine milk, 3 eggs, ¼ cup water, melted butter, flour, and salt. Cover and process until smooth, stopping to scrape down sides. Transfer batter to a medium bowl. Cover and refrigerate for at least 1 hour or up to 24 hours.
  2. In a small bowl, stir together cream cheese, sugar, and vanilla extract with a fork until well combined. Stir in remaining 1 egg. Stir in farmer’s cheese just until blended. Cover and refrigerate until ready to assemble.
  3. Heat an 8-inch nonstick skillet over medium-low heat; grease lightly with butter. Fill a ¼-cup measuring cup approximately two-thirds full with chilled batter. Pour batter into center of heated skillet. Quickly lift and tilt pan to evenly coat skillet with batter. Cook until top appears dry, 1 to 2 minutes. Flip crêpe over and cook until bottom is done, 15 to 20 seconds more. Transfer to a wire rack. Repeat with remaining batter, greasing pan lightly with additional butter as needed.
  4. Spoon approximately 1½ tablespoons cream cheese mixture onto bottom third of each crêpe. Fold bottom and sides of crêpe over cream cheese mixture and roll up burrito style, forming a 3½x1½-inch rectangle. Place on a platter, seam side down.
  5. Heat a large nonstick skillet over medium-high heat; grease lightly with butter. Cook blintzes in batches, seam side down in skillet, until lightly browned and heated through, approximately 2 minutes per side, carefully wiping skillet clean with paper towels between batches. Spoon Blueberry Sauce over blintzes.
  6. Garnish with a dollop of sour cream and lemon zest, if desired. Serve immediately.

Blueberry Sauce
Serves: approximately 2¼ cups
 
Ingredients
  • ½ cup granulated sugar
  • 3 tablespoons water
  • 1½ teaspoons cornstarch
  • 3 cups fresh blueberries
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice
Instructions
  1. In a small saucepan, stir together sugar, 3 tablespoons water, and cornstarch until smooth. Bring to boil over high heat. Reduce heat to maintain a low boil, and cook, stirring frequently, for 1 minute. Stir in blueberries and return mixture to a boil. Reduce heat, and simmer until some of the blueberries have popped, 1 to 2 minutes. Remove from heat. Add lemon zest and juice, stirring until incorporated.

 

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