Blueberry Lemon Cheese Blintz
Since these delicious blintzes freeze so well, they’re perfect to make over the weekend and store for future feasting.
Serves: 8Prep: 1 hourCook: 30 minutesTotal: 1 hour 30 minutesDifficulty: Easy
- 4 Large Eggs, divided
- 1⁄2 cup milk
- 1⁄2 cup water
- 1 cup all-purpose flour
- 7 tablespoons sugar, divided
- 1⁄2 teaspoon salt
- Oil, for cooking
- 2 cups whole milk ricotta
- 2 ounces cream cheese, softened
- Zest of 1 lemon
- 2 tablespoons butter
- 2 cups blueberries
- 2 tablespoons water, divided
- 1 teaspoon lemon juice
- 1⁄2 teaspoon cornstarch
- In blender, combine 3 eggs, milk, water, flour, 1 tablespoon sugar and salt. Blend until smooth. Before using, allow to stand about 30 minutes or cover and refrigerate overnight.
- Meanwhile, stir together ricotta, cream cheese, 4 tablespoons sugar, remaining egg and lemon zest.
- Heat 7”-8” non-stick skillet over medium heat. Lightly brush or spray pan with oil. Add about ¼ cup crepe batter; swirl pan to coat evenly. Cook about 1 minute or until surface looks dry. Remove from pan. Repeat with remaining batter.
- To fill crepes, place about 3 tablespoons of cheese filling in center of bottom third of each crepe. Roll up crepe, tucking in the sides, to form a small rectangular package. Repeat with all crepes. Refrigerate until ready to serve.
- In small saucepan over medium heat, combine blueberries, 1½ tablespoons water, remaining 2 tablespoons sugar, 1 teaspoon lemon juice. Bring to boil; reduce to simmer. Cook 5 to 8 minutes or until berries burst.
- In small bowl, combine cornstarch and remaining 1½ teaspoons water. Whisk into blueberry sauce. Continue cooking 1 to 2 minutes or until thickened. Set aside.
- When ready to serve, add butter to skillet. Over medium to medium-low heat, working in batches, place filled blintzes seam side down; cook 2 to 3 minutes or until golden brown. Flip; continue cooking 1 to 3 minutes, until browned.
- Serve warm topped with blueberry sauce.
- Refrigerate leftovers.