Best Blueberry Cheese Blintzes Recipes

CHEESE BLINTZES WITH BLUEBERRY SAUCE

Steps:

• Make crêpes
• In blender, combine milk and eggs. Add flour and salt and blend at low speed until smooth, less than 1 minute. Let batter stand 1/2 hour.
• Have ready large plate or platter. Place skillet over moderately high heat, brush lightly with some melted butter, and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into pan, tilting to spread into thin, even layer. Cook until crêpe begins to "blister," edges curl slightly away from skillet, and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crêpe out of skillet and onto plate, cooked side up.
• Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crêpe. Stack crêpes, cooked side down, on plate and let cool.
• Make filling
• In large bowl, mash together farmer and cottage cheeses until blended. Add egg yolk, melted butter, sugar, and salt, and mix until combined.
• Place 1 crêpe, cooked side up, on a plate. Place 2 tablespoons filling in center, and fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crêpes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry.)
• Make sauce
• In large saucepan, combine 3 cups blueberries, sugar, and cornstarch. Set over moderately low heat and stir gently until sugar dissolves. Raise heat to moderately high and boil, stirring occasionally, 3 minutes. Remove from heat and gently stir in remaining blueberries.
• Fry blintzes
• Heat 1 tablespoon butter in iron skillet over moderately high heat. Add 3 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side. Repeat with remaining blintzes. Serve hot with sauce.

CHEESE BLINTZES WITH BLUEBERRY SAUCE

Steps:

• Make sauce: Wash and crush berries.
• Mix in sugar thru salt and 1¼ cups water and put in saucepan. Bring to a boil and boil 1 minute.
• Remove from heat and stir in vanilla.
• Chill.
• Make blintzes: Combine flour and salt, add 1 cup water and mix until smooth.
• Add 4 eggs and beat well.
• Add milk and mix to a thin batter.
• Heat a small amount of shortening in a 6" skillet.
• Pour in ¼ cup batter and cook slowly until pancake is lightly browned on bottom and set on top.
• Turn out with browned side up.
• Repeat, making about 18 pancakes.
• Using a hand mixer, blend cheese through vanilla with remaining egg.
• Put a spoonful of cheese mixture in center of each pancake, fold in ends and roll up.
• Brown in a small amount of hot shortening.
• Serve topped with a dollop of sour cream with cold blueberry sauce over the top.

BLUEBERRY-LEMON CHEESE BLINTZES

Steps:

• For the blintzes: Add all the ingredients to a large bowl and whisk until evenly combined, about 30 strokes. Cover and refrigerate for at least 1 hour and up to 12 hours.
• Heat a large nonstick pan over medium heat. Rub the pan with a paper towel dipped in oil. To check that the pan is properly heated, sprinkle the pan with a few drops of water and the water will "dance" around before evaporating.
• Add 1/4 cup batter, tilting the pan to evenly cover or spread out in a circle using the back of a spoon. Cook until just set and browned, about 1 to 2 minutes. Flip and cook until second side is lightly browned, about 1 minute more. Remove from the heat and repeat with remaining batter. (Can be made up to 1 month ahead. Stack crepes and store covered in the freezer.)
• For the filling: Combine all the ingredients in a large bowl and whisk until smooth. Cover and refrigerate until ready to use. (Can be made up to 1 day ahead.)
• For the berries: Combine sugar, water, and 1/2 cup of the berries in a small pan and bring to a simmer over medium heat. Cook until the berries break down, sugar is dissolved, and mixture has slightly thickened, about 5 minutes. Remove from the heat. Add the remaining berries to a small bowl and pour in the syrup. Stir in the lemon juice and let cool to room temperature, at least 30 minutes. (Can be made up to 1 day ahead.) Cover and refrigerate until ready to use.
• To assemble: Heat the oven to 375 degrees F and arrange a rack in the middle. Spoon 3 tablespoons of the filling down the center of each crepe. Fold the crepe over the filling, fold in the sides and roll up like a burrito. Put on a baking sheet and repeat until all the crepes have been filled. Bake until warmed through, (the internal temperature should register 160 to 165 degrees F on an instant-read thermometer) and filling is soft, about 15 minutes. Transfer to a serving platter and serve with the berries.

BLUEBERRY CHEESE BLINTZES

Steps:

• Preheat oven to 350°F.
• Blend all ingredients with a hand blender (or in a food processor) and let batter rest for 20 minutes. If you are whisking by hand, strain batter before resting.
• To make crepes, heat a large non-stick pan over medium heat. Spray with food release, or lightly coat with oil (you will only have to do this every other time).
• Pour 2 ounces of batter into the center of the pan and lift the pan off the heat, swirling the batter around to coat the pan evenly. Return pan to heat and cook crepes for 3 minutes, until edges turn light brown. Gently loosen edges of crepe with a spatula and flip crepe over in pan. If this presents a challenge, simply turn burner down to medium low heat and cook crepe longer on one side, until crepe is completely dry looking (crepe will cook without flipping). Loosen edges of crepe and slide onto a plate to cool. Repeat with remaining batter.
• After crepes have cooled, be sure to wrap well until ready to fill. Do not store in fridge - if not using right away, freeze and thaw when ready to fill.
• Filling:.
• Stir together ricotta, sour cream and sugar. Stir in egg, egg yolk, vanilla and nutmeg.
• To Assemble:.
• Butter a baking pan with melted butter. Place 2 crepes on the counter, with the paler sides facing up. Place about 2 tablespoons fresh blueberries in the center of each crepe and spoon about 3 ounces of the ricotta filling on top of the berries. Fold edges of crepe over 4 times to create a square parcel. Turn parcel over and place in baking pan. Repeat with remaining crepes, placing them very close to each other in the pan.
• Brush tops of blintzes with butter, and sprinkle with a little sugar. Bake for 15-20 minutes, until they puff up like little pillows.
• Serve immediately, dusted generously with icing sugar and with a little blueberry sauce or fresh berries. A scoop of vanilla ice cream also has a place on such a dessert!
• The blintz crepes freeze wonderfully! Similar to classic French crepes, blintz crepes are more tender due to the great amount of butter in them.