Blueberry Blintzes Recipes

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
• For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
• Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
• Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.
• Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.

BLUEBERRY-ORANGE BLINTZES

Steps:

• In a large bowl, whisk egg, milk and flour until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Place a 6-in. skillet coated with cooking spray over medium heat. Stir batter; fill a 1/4-cup measure halfway with batter and pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter., In a small bowl, mix ricotta cheese, 2 tablespoons marmalade, sugar and cinnamon. Spoon about 2 tablespoons mixture onto each crepe; top with about 1 tablespoon blueberries. Fold opposite sides of crepes over filling, forming a rectangular bundle., Place blintzes on a 15x10x1-in. baking pan coated with cooking spray, seam side down. Bake, uncovered, 10-15 minutes or until heated through. Serve with sour cream and the remaining marmalade and blueberries. Freeze option: Freeze cooled crepes between layers of waxed paper in a freezer container. To use, thaw overnight in refrigerator overnight. Proceed as directed.

BLUEBERRY BLINTZES

Steps:

• 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.

BLUEBERRY BLINTZES

Steps:

• 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.

BLUEBERRY RICOTTA BLINTZES

Steps:

• 1. For blintzes: Combine flour, milk, 1/4 cup water, egg, Truvia® natural sweetener, and salt in a blender until smooth. Scrape down the sides; add the 2 tablespoons melted butter and pulse to combined. Set aside for at least 30 minutes.
• 2. For filling: Beat the ricotta and cream cheese in a medium bowl with an electric mixer until combined. Add the egg, Truvia® natural sweetener and lemon zest and beat until smooth.
• 3. Heat an 8-inch nonstick skillet over medium heat until a drop of water bounces briefly on the surface before evaporating. Quickly pour 2 tablespoons of batter into the center of the pan and swirl to coat the bottom and make a thin pancake. Cook until the bottom is golden, about 1 minute. Transfer to parchment or wax paper to cool. Continue with the remaining batter, stacking blintzes as they cool.
• 4. Preheat the oven to 350 degrees F. Spoon 2 tablespoons cheese filling on the lower third of the lighter side of the blintz, fold the sides over the filling and then fold in the bottom, rolling up into a tight package. Place blintz, seam side down, on a baking sheet. Repeat with the remaining pancakes and filling. Bake until puffed and heated through, about 20 minutes.
• 5. Meanwhile, stir together 1 cup blueberries, 1/8 cup water and Truvia® natural sweetener in a medium saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until thickened and saucy, about 5 minutes. Stir in remaining 1/2 cup blueberries and lemon juice. Serve blintzes warm with the blueberry compote.

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 BLINTZES

Steps:

• For the topping: Add 1/2 cup of the blueberries to a medium bowl with the sugar, honey, lemon juice and cardamom and let sit, stirring every 10 minutes or so and mashing slightly, until the juices are a vibrant pink color, about 1 hour. Fold in the remaining blueberries, coating them in the sauce until shiny.
• For the blintzes: Meanwhile, in a blender or food processor, combine the milk, flour, salt and eggs and blend until smooth. Let the mixture sit at room temperature for 30 minutes.
• Coat a 9- or 10-inch nonstick skillet with a thin layer of oil and heat over medium heat. Add 1/3 cup batter to the skillet and tilt it so that it distributes evenly into a round. Cook until the top is set and the bottom is slightly browned and pulls away easily from the skillet, 60 to 90 seconds. Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes and separating them by sheets of parchment paper.
• For the filling: In a bowl, mix together the cream cheese, ricotta, honey, lemon zest and juice, almond extract, cardamom, salt and egg until combined.
• To assemble: Place a blintz browned-side up on a work surface. Spoon 1/4 cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.
• In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time until golden brown, 2 to 3 minutes on each side, adding additional oil if the needed. Transfer to a serving plate, top with the blueberry sauce and enjoy.