Blueberry-Lemon Cheese Blintzes

Recipe courtesy of Aida Mollenkamp

Watch how to make this recipe.

Blueberry-Lemon Cheese Blintzes

Name: Blueberry-Lemon Cheese Blintzes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 12 blintzes
Ingredients: 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; 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; 1/4 cup granulated sugar; 1/4 cup water; 2 pints blueberries (about 12 ounces); 2 tablespoons lemon juice

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Level: Intermediate
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

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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For the blintzes:

For the filling:

For the berries:

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