Thursday, July 21, 2011

Blueberry-Cheese Blintzes

Have you tried blintzes?  Isn't a blintz a kind of Jewish burrito?  A blintz is a crepe-like pancake that is folded around a filling, mostly cheese-based.

Blintzes are an Eastern European and Jewish brunch item or dessert.  They are like little pillows which you can keep in the fridge overnight and fry them up right before serving.  I hope you find these delicious!

For the crepes:
  • 3/4 cup plus 2 Tbsp. whole milk
  • 5 Tbsp. unsalted butter, melted
  • 2 large eggs
  • 1 cup plus 2 Tbsp. all-purpose flour
  • 1/4 tsp. coarse salt
  • 3 Tbsp. canola oil
  • Confectioner's sugar for dusting
 For the filling:
  • 16 oz. cottage cheese
  • 4 oz. cream cheese, softened
  • 1/2 cup plus 3 Tbsp. sugar
  • 1 tsp. vanilla extract
  • 1 cup fresh blueberries
For the sauce:
  • 1 pint blueberries (about 2 cups)
  • 6-1/2 Tbsp. sugar
  • 1 Tbsp unsalted butter
  • 2 Tbsp. fresh lemon juice
  • 1/2 tsp. cornstarch
  • Pinch of coarse salt
Make the crepe batter:  Whisk together milk, 1/2 cup water, 2 Tbsp. melted butter, and eggs in a medium bowl.  Whisk in flour and salt; set aside.

Make the sauce:  Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium heat.  Bring mixture to a low boil.  Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes.  Set aside.

Make the filling:  Puree cottage cheese, cream cheese, sugar and vanilla in a food processor.  Transfer to a medium bowl; stir in blueberries.  Set aside.

To make the crepes:  Stir together remaining 3 Tbsp. melted butter and the oil in a small bowl;  reserve 1/4 cup for cooking crepes.  Heat an 8-inch non-stick skillet over medium heat.  Lightly brush pan using remaining butter-oil mixture.  Pour a 1/4 cup batter into pan; swirl to form an even layer.  Cook until bottom is lightly browned, about 1-1/2 minutes.  Using a heatproof spatula, flip crepe; cook 30 seconds.  Transfer to a plate.  Repeat with remaining batter.

Transfer a crepe to a clean work surface or plate.  Spoon 2 heaping Tbsp. filling onto crepe 1 inch from bottom and sides.  Fold bottom over filling.  Fold in sides and roll up.  Repeat with remaining crepes and filling.

Heat the reserved 1/4 cup butter-oil mixture (about 1 Tbsp. at a time)  Fry blintzes, turning once until golden and crisp.  Spoon warm sauce over top and dust the with confectioner's sugar.

I now have all the best blueberries recipes I could ask for from all my friends that linked up to my Blueberry Overload Party!   The party is still going on, so be my guest and add your best blueberry recipe!

These are not that difficult to make.  The most important thing to have is a good non-stick pan.  I brushed the pan again with the butter-oil mixture after about cooking 3 of the crepes.  The first one never comes out so just toss it!  There was a little confusion when I read this recipe.  Make the crepes:  Stir together remaining 3 Tbsp. melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes.  What were you supposed to do with the rest of it?  I added it to the crepe batter.  I did not fry them in the butter-oil mixture.  I just lightly sauteed them in butter.  If you like them crisp, then fry until golden.

Golden, delicate pancakes with a velvety, light cheesecake-like filling,
That's the only way I can describe them to you!


  1. Yum! Anything with blueberries and/or cream has to be good!
    Thank you for stopping by and following my blog!
    I'm a follower of yours too...looking forward to getting to 'know' you better!

  2. its so sure it tasted yummy.....very nice recipe and nice presentation..following you for more lovely recipes

  3. Oh, gosh, I'm drooling! What fabulous recipes here! Your ribs look outstanding as well~

  4. Oh my Patti, these blueberry blintzes are just beautiful. I love biting into blintzes! I hope you have had just a little bit of relief from heat. Stay cool, my friend!


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