Recipe courtesy of Tyler Florence
Episode: Cooked Breakfast
Print
Blueberry Blintzes
Total:
1 hr 50 min
Prep:
40 min
Inactive:
1 hr
Cook:
10 min
Yield:
5 servings
Level:
Intermediate
Total:
1 hr 50 min
Prep:
40 min
Inactive:
1 hr
Cook:
10 min
Yield:
5 servings
Level:
Intermediate

Ingredients

  • 1 cup milk
  • 1/4 cup cold water
  • 2 eggs
  • 1 cup all-purpose flour
  • Pinch salt
  • 1 tablespoon sugar
  • 3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
  • Cheese Filling, recipe follows
  • Blueberry Sauce, recipe follows
Cheese Filling:
  • 1 1/2 cups ricotta cheese
  • 4 ounces cream cheese
  • 3 tablespoons confectioners' sugar
  • 1 lemon, zested and finely grated
  • 1 egg
Blueberry Sauce:
  • 2 tablespoons butter
  • 2 pints blueberries
  • 3/4 cup sugar
  • 1 teaspoon cornstarch
  • 1 lemon, juiced
  • Melted unsalted butter, for sauteing blintzes
  • Confectioners' sugar, for dusting

Directions

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.

Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.

Cheese Filling:

In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.

Blueberry Sauce:

Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

More from:

Christmas Recipes

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Blueberry-Lemon Cheese Blintzes

Recipe courtesy of Aida Mollenkamp

Cherry Vanilla Blintzes

Recipe courtesy of Wayne Harley Brachman

Ricotta and Orange Blintzes with Strawberry Sauce

Recipe courtesy of Tyler Florence

Sweet Cheese Blintzes with Apple Butter

Recipe courtesy of Emeril Lagasse

Stuffed French Toast with Fresh Strawberry Jam and Blueberries

Recipe courtesy of Kelsey Nixon

Cherry Vanilla Blintzes with Nectarines and Cherries, Flambeed in Shlivovitz

Recipe courtesy of Wayne Harley Brachman

Blueberry Pie

Recipe courtesy of Zoë François

Blueberry Grumble

Recipe courtesy of Laura Calder

On TV

Unwrapped 2.0

9:30am | 8:30c

Unwrapped 2.0

10am | 9c

Unwrapped 2.0

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Big Bad BBQ Brawl

3:30pm | 2:30c

Burgers, Brew & 'Que

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Man's Greatest Food

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here