Ingredients Jump to Instructions ↓

  1. Crepes:

  2. 3/4 cup plus 2 tbsp whole milk

  3. 5 tbsp unsalted butter , melted

  4. 2 large egg s

  5. 1 cup plus 2 tbsp all-purpose flour

  6. 1/4 tsp coarse salt

  7. 3 tbsp canola oil

  8. Confectioners' sugar , for dusting

  9. Sauce :

  10. 1 pint blueberries (about 2 cups)

  11. 6 1/2 tbsp granulated sugar

  12. 1 tbsp unsalted butter

  13. 2 tbsp fresh lemon juice

  14. 1/2 tsp cornstarch

  15. pinch of coarse salt

  16. Filling:

  17. 16 oz cottage cheese

  18. 4 oz cream cheese, softened

  19. 1/2 cup plus 3 tbsp granulated sugar

  20. 1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded

  21. 1/2 pint blueberries (about 1 cup)

Instructions Jump to Ingredients ↑

  1. Make the crepe batter: Whisk together milk, ½ cup water, 2 tbsp melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.

  2. Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.

  3. Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; reserve ¼ cup for cooking blintzes. Heat an 8 inch non-stick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant ¼ cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1½ minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.

  4. Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.

  5. Heat the reserved ¼ cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2½ minutes per side. Place two blintzes on each plate. Spoon warm sauce over top and dust with confectioners’ sugar.


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