Blueberry Blintzes
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
14
ingredients
-
BLUEBERRY FILLING
- 1 1⁄2 cups blueberries (fresh or frozen)
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 1⁄4 teaspoon grated fresh lemon rind (or 1 tsp. fresh lemon juice)
- 1⁄4 teaspoon nutmeg (freshly grated, if possible)
-
BLINTZE/CREPE BATTER
- 3 eggs
- 1 cup milk (you can use water for dairy-free blintzes)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon sugar
- 2 tablespoons oil
- 3⁄4 cup all-purpose flour, sifted
- oil (for cooking)
directions
- Make the filling by gently tossing all the filling ingredients together in a bowl.
- Set aside.
- To make the crepes, beat the eggs, milk, salt, sugar& 2 tbs.
- oil together.
- Stir in flour vigorously until the mixture issmooth.
- Heat about 1/4 teaspoon oil in a 6" skillet over medium high heat.
- Pour 2 tbs.
- batter into the pan, and tilt the pan around to coat the bottom with the batter.
- Let the crepe brown lightly, approximately a minute or so, then carefully turn out, browned side up, onto a paper towel.
- Make the rest of the pancakes in the same way.
- When all the pancakes are made, take one pancake and lay it flat on a plate or flat surface.
- Place about 1 tablespoon filling near one side of circle, shaping it so it's somewhat rectangular.
- Fold the top& bottom up and over the filling, then roll up from the other sides.
- You can freeze the blintzes at this point (I freeze them in packets of 2 at a time).
- Heat 1 tbs.
- oil in large skillet over medium heat (you don't need a lot of oil for this-- you want just a thin coating).
- Fry blintzes until golden brown on both sides.
- If you are cooking them directly from the freezer, start them on a lower flame and then raise the heat when they are fairly thawed out to medium heat; when cooking from a frozen state, especially if i'm cooking only two, i'll actually just use my fingers to rub a very light coating of oil over each side of the blintze instead of heating the oil in the pan.
- Serve with sour cream or sprinkled with powdered or granulated sugar; They are even good with some slightly sweetened ricotta cheese.
- Makes 14 to 18 blintes.
- NOTE: I often will make 8 or 9 inch crepes and use 2 heaping tablespoons filling to make larger blintzes, but then you get fewer; I often double the recipe to do so.
- I also prefer the lemon juice to the lemon rind (use to taste, and add a touch more of cornstarch if needed) but use the rind if you prefer a stronger lemon flavor.
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Reviews
-
The fresh blueberry filling was fabulous. Most recipes I've used before had a blueberry sauce type filling and these were much, much better. So good that it made up for any points the recipe would have lost for the crepe part, which I did have trouble with the first time I tried these. They were too small and hard to work with. This time I used a different crepe recipe (2 eggs, 1 1/2 cups flour, 1/2 tsp salt, 1 tsp sugar, a touch of vanilla and 1 3/4 cup water, milk, or a combination of both, done up in the blender. I used 1/4 cup of batter, and this worked much better. I ended up with the best blueberry blintzes I ever had.
RECIPE SUBMITTED BY
I enjoying cooking, baking and experimenting with new, ethnic, and out-of-the-ordinary recipes. I live in Pennsylvania with my crazy cat, Da Fuzz (aka Demoncat), who is spoiled beyond human comprehension.