BLUEBERRY BLINTZES

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SERVES: 12

INGREDIENTS:

  • 3 eggs
  • 1/2 cup milk
  • 1/2 teaspoon baking powder
  • 1/2 cup all-purpose flour
  • 2 tablespoon melted butter
  • Nonstick cooking spray

SAUCE:

  • 2 pints blueberries
  • 2 teaspoons fresh lemon juice
  • 1/2 cup sugar
  • 2 teaspoons cornstarch

FILLING:

  • 1 package farmer's cheese
  • 1 1/2 cups 4% cottage cheese
  • 1/4 cup confectioners' sugar
  • 1 egg yolk
  • 1 tablespoon all-purpose flour
  • Zest of 1 lemon

 

DIRECTIONS:

Preheat oven to 300 degrees. To make blintzes: Puree ingredients (except cooking spray) in a blender until smooth. Cover and refrigerate at least 30 minutes.

Coat an 8-inch nonstick pan with cooking spray; place over medium heat. Pour in about 2 tablespoons batter; swirl pan so batter covers bottom. Replace pan on burner and cook until batter is just set and underside is lightly browned. Transfer to a plate. Repeat with remaining batter, stacking blintzes as you go.

To make sauce: Combine ingredients in a medium saucepan over medium heat. Cook until berries release juices and sauce just boils, 3 to 4 minutes; set aside.

To make filling: Line a baking sheet with parchment paper. Mix ingredients in a medium bowl. Spoon 2 tablespoons filling on 1/4 of each blintz, leaving a 1/4-inch border along the edge. Fold in half, then in half again; transfer to baking sheet. Cover loosely with foil and bake until filling is set, 12 to 15 minutes. Place 2 blintzes on each of 6 plates, and top with blueberry sauce before serving.

You can sprinkle confectioners’ sugar over the top or whipped cream.

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