Blueberry-Lemon Cheese Blintzes

Recipe courtesy Aida Mollenkamp

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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.

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