Blueberry Blintzes

Total Time: 45 mins Preparation Time: 35 mins Cook Time: 10 mins

Ingredients

• Servings: 14
• 1 1/2 cups blueberries (fresh or frozen)
• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon grated fresh lemon rind (or 1 tsp. fresh lemon juice)
• 1/4 teaspoon nutmeg (freshly grated, if possible)
• 3 eggs
• 1 cup milk (you can use water for dairy-free blintzes)
• 1/2 teaspoon salt
• 1/4 teaspoon sugar
• 2 tablespoons oil
• 3/4 cup all-purpose flour, sifted
• oil (for cooking)

Recipe

• 1 make the filling by gently tossing all the filling ingredients together in a bowl.
• 2 set aside.
• 3 to make the crepes, beat the eggs, milk, salt, sugar& 2 tbs.
• 4 oil together.
• 5 stir in flour vigorously until the mixture issmooth.
• 6 heat about 1/4 teaspoon oil in a 6" skillet over medium high heat.
• 7 pour 2 tbs.
• 8 batter into the pan, and tilt the pan around to coat the bottom with the batter.
• 9 let the crepe brown lightly, approximately a minute or so, then carefully turn out, browned side up, onto a paper towel.
• 10 make the rest of the pancakes in the same way.
• 11 when all the pancakes are made, take one pancake and lay it flat on a plate or flat surface.
• 12 place about 1 tablespoon filling near one side of circle, shaping it so it's somewhat rectangular.
• 13 fold the top& bottom up and over the filling, then roll up from the other sides.
• 14 you can freeze the blintzes at this point (i freeze them in packets of 2 at a time).
• 15 heat 1 tbs.
• 16 oil in large skillet over medium heat (you don't need a lot of oil for this-- you want just a thin coating).
• 17 fry blintzes until golden brown on both sides.
• 18 if you are cooking them directly from the freezer, start them on a lower flame and then raise the heat when they are fairly thawed out to medium heat; when cooking from a frozen state, especially if i'm cooking only two, i'll actually just use my fingers to rub a very light coating of oil over each side of the blintze instead of heating the oil in the pan.
• 19 serve with sour cream or sprinkled with powdered or granulated sugar; they are even good with some slightly sweetened ricotta cheese.
• 20 makes 14 to 18 blintes.
• 21 note: i often will make 8 or 9 inch crepes and use 2 heaping tablespoons filling to make larger blintzes, but then you get fewer; i often double the recipe to do so.
• 22 i also prefer the lemon juice to the lemon rind (use to taste, and add a touch more of cornstarch if needed) but use the rind if you prefer a stronger lemon flavor.