Cheese Blintzes With a Blueberry Sauce

I remember the first time I made these was for a wedding shower we had for my husband’s Personal Assistant.  It was a brunch and everyone just loved them – needless to say I did not make enough, you never know what people are going to enjoy the most.  I remember that day so well as we forgot the time changed and I was an hour behind (not good when a crowd is expected).  It all worked out… once the spiked punch flowed…

Cheese Blintzes with a Blueberry Sauce

Crepes:

  • 1 cup whole milk (maybe an extra 1/4 cup – my husband wanted the crepes thinner)
  • 2 eggs, beaten
  • 1 cup flour
  • 1-1/2 tbsp. butter, melted

Filling:

  • 4 oz. cream cheese, softened
  • 1 lb. farmers cheese
  • 3 tbsp. powdered sugar
  • 1 egg yolk, beaten
  • 1 tsp.vanilla
  • 1 tsp. lemon zest, grated

Combine crepe ingredients and let stand at room temperature for 1 hour. Lightly oil a 7-inch skillet and heat until moderately hot.

Pour about 1/4 cup batter into the skillet and quickly swirl to coat bottom.  Brown lightly and turn to cook the other side.  This does not take very long so watch the crepes carefully, you only want a hint of brown color.  The crepes can be kept in the refrigerator between sheets of waxed paper or even frozen for later use.

For the filling, combine all ingredients and mix until blended.  Place about 3 tbsp. filling on each crepe and roll up.  You may wrap and refrigerate blintzes for up to 24 hours.  Perfect dish to serve for a breakfast or brunch.

If you prepare them ahead of time remove from the refrigerator 30 minutes before lightly browning and heating through in some butter.

Blueberry Sauce:

  • 1/4 cup orange juice, freshly squeezed (3-4 oranges depending on their size)
  • 2/3 cup sugar (I do not use this much especially if you do not use fresh oranges)
  • 1 tbsp. cornstarch
  • 4 half-pints fresh blueberries, picked over, stems removed
  • 1 tsp. lemon zest, grated
  • 1 tbsp. lemon juice, freshly squeezed

Combine the juice, sugar and cornstarch in a saucepan and bring to a boil over medium heat , stirring occasionally.  When the mixture has thickened, add the blueberries and simmer for 5 minutes.  The berries will pop open and release their juices. Stir in the lemon juice and zest and serve alongside the blintzes.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2011/12/22/cheese-blintze…lueberry-sauce/  

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s