Blueberry-Lemon Cheese Blintzes

Recipe courtesy Aida Mollenkamp
TOTAL TIME: 2 hr 20 min
Prep: 10 min
Inactive Prep: 1 hr 30 min
Cook: 40 min
 
YIELD: 12 blintzes
LEVEL: Intermediate

ingredients

FOR THE BLINTZES:
  • 3 large eggs
  • 1/2 teaspoon table salt
  • 1 teaspoon vanilla extract
    FOR THE FILLING:
      FOR THE BERRIES:
      • 1/4 cup granulated sugar
      • 1/4 cup water
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      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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      Newest Ratings and Reviews

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      • on April 29, 2013

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        So-so...didn't meet my expectations for blueberry blintzes, and I've made them before, bought frozen ones, had them in jewish delis, so I'm speaking from some experience:

        1. Dry crepe:
        The crepe itself seemed off in texture; part of it is the addition of so many eggs to the batter, but a lot of it came from the cooking process. Usually blintzes are pan-fried in butter after being filled and rolled before baking to cook the inside. Without the frying, these only got the dry heat of the oven and were dry and crunchy instead of moist, buttery, and crispy.

        2. Runny filling:
        Other recipes either specify confectioner's sugar or cornstarch; it's really needed to firm up the filling. Without it, it was thin and runny.

        3. Thin blueberry sauce:
        Similar to the filling, the sauce needs some tapioca or cornstarch to thicken it. This sauce was thin and runny and didn't have enough sugar to balance the lemon and enhance the blueberry flavor.

        people found this review Helpful.
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