Recipe courtesy of Aida Mollenkamp
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Blueberry-Lemon Cheese Blintzes
Total:
2 hr 20 min
Prep:
10 min
Inactive:
1 hr 30 min
Cook:
40 min
Yield:
12 blintzes
Level:
Intermediate
Total:
2 hr 20 min
Prep:
10 min
Inactive:
1 hr 30 min
Cook:
40 min
Yield:
12 blintzes
Level:
Intermediate

Ingredients

For the blintzes:
  • 1 1/2 cups whole milk
  • 1 1/4 cups all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 3 large eggs
  • 1/2 teaspoon table salt
  • 1 teaspoon vanilla extract
For the filling:
  • 1 (8-ounce) package cream cheese, softened
  • 1 (8-ounce) container ricotta cheese
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon table salt
  • 1/4 cup granulated sugar
For the berries:
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 2 pints blueberries (about 12 ounces)
  • 2 tablespoons lemon juice

Directions

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.

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