Naturally Sugar-Free Blueberry Blintzes
A blintz is a thin, fruit or cheese-filled pancake of Central and East European origin. Here we fill delicate crepes with a sweetened, lemon-flavored ricotta cheese and smother with a thick blueberry compote.
Hands-on: 25 minutesTotal: 45 minutes
- 1 large egg
- 1 cup whole milk
- 1 Tbsp. coconut oil
- ½ tsp. vanilla extract
- ½ tsp. sea salt
- 1 cup white spelt flour
- 2 Tbsp. water
- 1 Tbsp. cornstarch
- 3 cups frozen blueberries
- 2 Tbsp. maple syrup
- ¼ tsp. ground cinnamon
- 1½ cups ricotta cheese
- 2 Tbsp. plain low-fat yogurt
- ¼ tsp. grated lemon zest
- In a medium bowl, whisk egg and milk together well. Add remaining ingredients and whisk until smooth.
- Heat a nonstick crepe pan or frying pan over medium heat. Spray with cooking spray and pour ⅛ cup batter into the center of the pan and quickly pick up the pan to rotate it, creating a thin layer of batter on your pan. If batter is too thick, more milk can be added.
- Crepe is ready to be flipped when tiny bubbles form on the top and the edges begin to brown and lift. Carefully flip the crepe with a spatula and cook the second side. Remove from heat. Repeat with remaining batter. Set crepes aside.
- In a small saucepan, whisk together water and cornstarch until cornstarch is dissolved. Add blueberries, maple syrup, and cinnamon and begin cooking over medium heat for 10 minutes, stirring often. Set aside and keep warm.
- Preheat oven to 350°F. Spray a 9" × 13" baking dish with cooking spray.
- In a small bowl, mix ricotta, yogurt, and lemon zest. Place 2 tablespoons ricotta mixture in the middle of each prepared crepe and fold into a pocket. Set crepe pockets in a single layer into the prepared dish. Cover with foil and heat crepe pockets for 20 minutes until they are warmed through. Serve with warm blueberry sauce over top.