Blueberry Covered Cheese Blintzes
These yummy cheese blintzes contain a good amount of antioxidants from the blueberries and protein from the cheese. However, they're high in fat and calories, so should be enjoyed in moderation.
You can also make these blintzes with strawberries or raspberries.
- For the Crepes
- 0.6666 cup all-purpose flour
- 2 Tbsps granulated sugar
- 1 Orange zest (from 1 small orange)
- 1 pinch salt
- 3 eggs
- 1 ½ cups milk
- ¼ cup unsalted butter (melted, plus more for cooking crepes)
- For Cheese Filling
- 1 cup cream cheese (at room temperature)
- 1 cup Cottage cheese (or ricotta)
- 0.333 cup granulated sugar
- 0.333 cup Crème fraiche
- 1 tsp grated lemon zest (or orange zest)
- 1 pinch salt
- For Blueberry Sauce
- 2 cups Blueberries (fresh or frozen)
- ¼ cup granulated sugar
- 2 Tbsps water
- 1 ½ tsps Corn starch
- powdered sugar (for serving)
Combine the flour, sugar, orange zest, and salt in a medium bowl and stir with a fork to blend. In another bowl, lightly beat the eggs, then stir in the milk and melted butter. Add the wet ingredients to the dry ingredients and stir just until evenly mixed. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 2 hours before cooking the crepes. (The batter can be made the night before. )
Combine the cream cheese, cottage cheese, sugar, creme fraiche, zest, and salt in a food processor and pulse for 15 to 20 seconds. Scrape down the sides with a rubber spatula and blend until smooth, about another 30 seconds. Transfer to a bowl and set aside. (You can make the filling a day in advance; but it should be at room temperature before filling the blintzes. )
Combine the blueberries and sugar in a medium saucepan. Cook over medium-high heat, stirring often, until the sugar dissolves and the blueberries give off their juice, 5 to 7 minutes, lightly crush some of the berries to make a chunky sauce. In a small dish, combine the water and cornstarch, stirring to mix.
Add the cornstarch mixture to the blueberries and stir well. Cook until the sauce thickens, 2 to 3 minutes longer, stirring often; set aside in the saucepan.
Heat an 8-inch crepe or frying pan or medium skillet over medium heat and brush with a little melted butter. Stir the crepe batter to remix it. Add a 1/4 cup (no more) of the batter to the hot pan and swirl gently so it thinly and evenly covers the bottom of the pan.
Cook until the edges begin to curl, 1 to 2 minutes, then turn the crepe and cook a minute or so on the other side. Slide the crepe onto a plate and continue with the remaining batter, stacking the crepes directly on top of one another as you go.
Lay one crepe on a flat surface and place about 2 tablespoons of the filling in the middle of the crepe. Fold both sides inward over the filling, then fold the bottom edge upward, and finally fold the top edge down to form a squarish package. Flip the crepe over so the seams are underneath, and set it on a baking sheet. Continuew with remaining creps.
Right before serving the blintzes, heat a large frying pan with butter and fry blintzes a few at a time cooking on both sides until browned, about 5 minutes.
Spoon some of the blueberry sauce onto individual plates, and set 2 blintzes on top of the sauce on each plate. Drizzle with blueberry sauce. Sprinkle powdered sugar over all and serve right away.