Blueberry Blintzes

Preparation

Baking Directions:

Yield: ten 8-inch crepesMake the crepe batter as indicated in the basic batter recipe except add 1 tablespoon of sugar to the blender after you add the flour and salt.

Blend and proceed in making the crepes as specified in the original recipe.

In a food processor, combine the cottage cheese, cream cheese, powdered sugar, lemon zest and egg.

Put the mixture in the refrigerator while preparing the blueberry sauce.

This will firm up the filling a bit, so it doesn’t squirt out of the blintz.

Combine the butter, blueberries, sugar, cornstarch and lemon juice in a small pot over medium-high heat.

Bring up to a slow boil and stir gently until the berries breakdown and release their natural juice.

The consistency should remain a bit chunky.

When it cools down slightly, it will thicken up.

Preheat the oven to 400*F.

Forming the blintz is kind of like making a burrito.

Spoon a 1/4 cup of the cheese filling along the lower third of the crepe.

Fold the bottom edge away from you just covering the filling, then fold the 2 sides into the center.

Roll the crepe away from you a couple of times to make a package, ending with the seam side down.

Put an ovenproof skillet over medium heat.

Brush with melted butter.

Pan-fry the blitzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets.

Using a spatula, transfer the blintzes to a serving plate.

Spoon the blueberry sauce on top, garnish with a dusting of powdered sugar and serve right away.