Blueberry Blintzes

I can’t believe it is already almost time for the Olympics again! Of course, I have to relate everything to food, which could go in almost any direction, since the Olympics is an international event, but I chose to try making some Russian dishes. In fact, I spent all day last Friday doing just that, so you are going to get a couple more this week. These blueberry blintzes were the first thing I made, and they were just out of this world!

I have always thought of blintzes as being Russian, but after a lot of research that contradicted itself so much it isn’t worth sharing, I think maybe they might not be Russian in origin, but they are eaten in Russia. Regardless of their origin, they are decadent. For the crepes, I used my husband’s German pancake recipe. I made my own ricotta filling and blueberry sauce. I think that ricotta may not be quite traditional, but I had some coming near its expiration date with no plans, and I can’t imagine anything would be better, as these were soooo good! The recipe should serve 4 (two blintzes each), but I finished up with them about the time my husband got home from work and my son got home from school, and the three of us easily finished them off quickly.

Here are some assembly photos, so you can see how I rolled them.

Place the filling near the edge of the crepe.

Fold the nearest edge over the filling and then the two sides.

Roll up until the entire crepe is used.

Prep 45 mins

Cook 30 mins

Total 1 hour, 15 mins

Author Michelle

Yield 4

Ingredients

Crepes

1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ tsp. salt
2 Tbsp. butter, melted
oil for the pan

Ricotta Filling

1 1/2 cups ricotta cheese
1/4 cup confectioners’ sugar
1 tsp. vanilla

Blueberry Sauce

1pint blueberries
1/2 cup water
1/4 cup sugar
1 tsp. lemon juice
1 Tbsp. Cornstarch

To Fry

2 to 4 Tbsps. of butter

Instructions

Crepes

Whisk together milk and eggs.
While continuing to whisk, slowly add in flour and water.
Add salt and butter and whisk until completely smooth.
Lightly oil a small frying pan or crepe pan.
Heat over medium until hot.
Pour about ¼ cup batter into the pan.
Tilt the pan to evenly distribute the batter in a circle.
Cook each pancake on one side for about 2 minutes or until it just begins to brown.
Using a spatula, flip the pancake to the other side and cook until it just begins to brown.
Stack crepes on a plate as you cook them and set aside.

Filling

In a small saucepan, combine blueberries, water, sugar, and lemon juice.
Cook over medium heat until berries burst and lose some of their shape.
Remove from heat.
Stir in cornstarch until well blended.
Return to the heat and bring to a boil.
Boil one minute or until thickened.

Filling

Stir together all ingredients.

To Assemble and Serve

Place about 2 Tbsps. filling near one edge of each crepe.
Fold edge and then sides over filling.
Roll up and place seam side down on a plate while you roll the remaining crepes.
See photos for help rolling.
Heat 2 Tbsps. butter in a large skillet over medium heat.
Place blintzes in skillet seam side down.
Fry until golden brown.
Turn blintzes over and fry other side until golden brown.
You will probably have to fry the blintzes in batches and add 1 to 2 more Tbsps. of butter to fry.
Serve immediately topped with blueberry sauce.

Courses Breakfast

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Blueberry Blintzes