Back to Blueberry Blintzes All Reviews for Blueberry Blintzes - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Blueberry Blintzes Credit: Ellie Miller Recipe Summary Servings: 6 Yield: Makes 12
Ingredients For the Crepes 3/4 cup plus 2 tablespoons whole milk 5 tablespoons unsalted butter, melted 2 large eggs 1 cup plus 2 tablespoons all-purpose flour 1/4 teaspoon coarse salt 3 tablespoons canola oil Confectioners’ sugar, for dusting For the Sauce 1 pint (about 2 cups) blueberries 6 1/2 tablespoons granulated sugar 1 tablespoon unsalted butter 2 tablespoons fresh lemon juice 1/2 teaspoon cornstarch Pinch of coarse salt For the Filling 16 ounces cottage cheese 4 ounces cream cheese, softened 1/2 cup plus 3 tablespoons granulated sugar 1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded 1/2 pint (about 1 cup) blueberries
Cook’s Notes When forming blintzes, be careful not to overfill each crepe. That way, the creamy mixture is less apt to seep out as you fry the blintzes, making for a neater presentation.
Gallery Blueberry Blintzes Credit: Ellie Miller
Recipe Summary Servings: 6 Yield: Makes 12
Gallery
Blueberry Blintzes Credit: Ellie Miller
Blueberry Blintzes
Credit: Ellie Miller
Blueberry Blintzes
Recipe Summary Servings: 6 Yield: Makes 12
Recipe Summary
Servings: 6 Yield: Makes 12
Servings: 6
Yield: Makes 12
6
Makes 12
Ingredients
Ingredients
3/4 cup plus 2 tablespoons whole milk 5 tablespoons unsalted butter, melted 2 large eggs 1 cup plus 2 tablespoons all-purpose flour 1/4 teaspoon coarse salt 3 tablespoons canola oil Confectioners’ sugar, for dusting
1 pint (about 2 cups) blueberries 6 1/2 tablespoons granulated sugar 1 tablespoon unsalted butter 2 tablespoons fresh lemon juice 1/2 teaspoon cornstarch Pinch of coarse salt
16 ounces cottage cheese 4 ounces cream cheese, softened 1/2 cup plus 3 tablespoons granulated sugar 1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded 1/2 pint (about 1 cup) blueberries
Directions
Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.
Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners’ sugar.
Cook’s Notes When forming blintzes, be careful not to overfill each crepe. That way, the creamy mixture is less apt to seep out as you fry the blintzes, making for a neater presentation.
Cook’s Notes
When forming blintzes, be careful not to overfill each crepe. That way, the creamy mixture is less apt to seep out as you fry the blintzes, making for a neater presentation.
Reviews (5)
Add Rating & Review 45 Ratings 5 star values: 13 4 star values: 12 3 star values: 14 2 star values: 6 1 star values: 0
Reviews (5)
Add Rating & Review 45 Ratings 5 star values: 13 4 star values: 12 3 star values: 14 2 star values: 6 1 star values: 0
Add Rating & Review
45 Ratings 5 star values: 13 4 star values: 12 3 star values: 14 2 star values: 6 1 star values: 0
45 Ratings 5 star values: 13 4 star values: 12 3 star values: 14 2 star values: 6 1 star values: 0
45 Ratings 5 star values: 13 4 star values: 12 3 star values: 14 2 star values: 6 1 star values: 0
5 star values: 13 4 star values: 12 3 star values: 14 2 star values: 6 1 star values: 0
Martha Stewart Member Rating: 5 stars 04/20/2014 These were wonderful! I made them for Easter breakfast with raspberry instead of blueberry sauce and also used whole milk ricotta for filling. Added a dab of creme fresh on top with sauce too. Only one little complaint... The folding and rolling into the frying pan thing. I would really appreciate a video demonstration! All in all they turned out fine. Will definitely make them again. Martha Stewart Member Rating: Unrated 05/09/2009 I've made a fair number of crepes before, but these were by far the best I have ever eaten! They're perfect for a bridal shower, baby shower, birthday, or just for fun. They're so simple and out of this world delicious!! Martha Stewart Member Rating: Unrated 01/25/2009 My husband has been asking me to make crepes and when I came across this recipe it seemed to not look that difficult, so I thought I would give a try. We absolutely LOVED these crepes and I will be definitely making them again. Martha Stewart Member Rating: Unrated 01/25/2009 My husband has been asking me for a while to make crepes and I came across this recipe and decided to give it a try. We LOVED these crepes!!!! I thought that it was not that difficult and will definitely be making again. I would recommend this recipe to others to make. Martha Stewart Member Rating: Unrated 08/02/2008 These crepes are amazing. My family requests them for special occasions. They are quite a bit of work but it helps if you make the crepes all at once and then assemble and fry. And whatever you do don't over-fill the crepe.Martha Stewart Member
Rating: 5 stars 04/20/2014
These were wonderful! I made them for Easter breakfast with raspberry instead of blueberry sauce and also used whole milk ricotta for filling. Added a dab of creme fresh on top with sauce too. Only one little complaint… The folding and rolling into the frying pan thing. I would really appreciate a video demonstration! All in all they turned out fine. Will definitely make them again.
Rating: 5 stars
Rating: Unrated 05/09/2009
I’ve made a fair number of crepes before, but these were by far the best I have ever eaten! They’re perfect for a bridal shower, baby shower, birthday, or just for fun. They’re so simple and out of this world delicious!!
Rating: Unrated
Rating: Unrated 01/25/2009
My husband has been asking me to make crepes and when I came across this recipe it seemed to not look that difficult, so I thought I would give a try. We absolutely LOVED these crepes and I will be definitely making them again.
My husband has been asking me for a while to make crepes and I came across this recipe and decided to give it a try. We LOVED these crepes!!!! I thought that it was not that difficult and will definitely be making again. I would recommend this recipe to others to make.
Rating: Unrated 08/02/2008
These crepes are amazing. My family requests them for special occasions. They are quite a bit of work but it helps if you make the crepes all at once and then assemble and fry. And whatever you do don’t over-fill the crepe.
All Reviews for Blueberry Blintzes
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Blueberry Blintzes
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
