- Yield 6 to 8 servings
Because fresh blueberries are with us for such a short time, you may want to make extra; these blintzes freeze wonderfully.
- Blintz Crepes:
- 1 cup all-purpose flour
- 2 -- eggs
- 1 cup 2% milk
- pinch salt
- -- Melted butter or vegetable oil, for cooking
- Blueberry Filling:
- 2 cups low-fat cottage cheese or ricotta
- 1/2 cup low-fat cream cheese or neufchatel cheese
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 -- egg, beaten
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons butter
- To make crepes: Combine flour, eggs, milk and salt in a blender or food processor fitted with the metal blade and blend or process 30 seconds until smooth. Refrigerate 30 minutes.
- Heat an 8-inch nonstick saute pan over medium heat and brush with melted butter or oil. When pan is hot, use a pitcher or ladle to pour in just enough batter to coat bottom of pan (you may have to lift and rotate pan to cover it with batter) and cook crepe on both sides until light golden brown, turning once. Turn onto a plate and repeat to make remaining blintzes.
- To make filling: Combine cottage cheese, cream cheese, blueberries, sugar, egg, cinnamon and nutmeg in a large mixing bowl; stir to combine well. Place a large spoonful on each blintz crepe; fold sides toward center and roll up from one end. Melt 2 tablespoons butter in saute pan or spray with no-stick cooking spray and saute blintzes until golden on both sides.