Blueberry-Lemon Cheese Blintzes

Name: Blueberry-Lemon Cheese Blintzes
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 340 grams pints blueberries (about; 227 grams package cream cheese, softened; 3 larges eggs; 296 milliliters all-purpose flour; 59 milliliters granulated sugar; 2 Tbsps lemon juice; 2 teaspoons lemon zest; 227 grams ricotta cheese; 1 teaspoons table salt; 59 milliliters unsalted butter, melted; 1 teaspoon vanilla extract; 59 milliliters water; 355 milliliters whole milk

Blueberry-Lemon Cheese Blintzes might be just the morn meal you are searching for. This recipe serves 12. One serving contains 264 calories, 7g of protein, and 15g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have vanillan extract, cream cheese, vanillan extract, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 2 hours and 20 minutes.

Instructions

Add all the ingredients to a large bowl and whisk until evenly combined, about 30 strokes. Cover and refrigerate for at least 1 hour and up to 12 hours.

Equipment you will use

Whisk

Bowl

Heat a large nonstick pan over medium heat. Rub the pan with a paper towel dipped in oil. To check that the pan is properly heated, sprinkle the pan with a few drops of water and the water will "dance" around before evaporating.

Ingredients you will need

Water

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Paper Towels

Frying Pan

Add 1/4 cup batter, tilting the pan to evenly cover or spread out in a circle using the back of a spoon. Cook until just set and browned, about 1 to 2 minutes. Flip and cook until second side is lightly browned, about 1 minute more.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Remove from the heat and repeat with remaining batter. (Can be made up to 1 month ahead. Stack crepes and store covered in the freezer.)

Ingredients you will need

Crepes

Combine all the ingredients in a large bowl and whisk until smooth. Cover and refrigerate until ready to use. (Can be made up to 1 day ahead.)

Equipment you will use

Whisk

Bowl

Combine sugar, water, and 1/2 cup of the berries in a small pan and bring to a simmer over medium heat. Cook until the berries break down, sugar is dissolved, and mixture has slightly thickened, about 5 minutes.

Ingredients you will need

Berries

Sugar

Water

Equipment you will use

Frying Pan

Remove from the heat.

Add the remaining berries to a small bowl and pour in the syrup. Stir in the lemon juice and let cool to room temperature, at least 30 minutes. (Can be made up to 1 day ahead.) Cover and refrigerate until ready to use.

Ingredients you will need

Lemon Juice

Berries

Syrup

Equipment you will use

Bowl

Heat the oven to 375 degrees F and arrange a rack in the middle. Spoon 3 tablespoons of the filling down the center of each crepe. Fold the crepe over the filling, fold in the sides and roll up like a burrito. Put on a baking sheet and repeat until all the crepes have been filled.

Ingredients you will need

Crepes

Roll

Equipment you will use

Baking Sheet

Oven

Bake until warmed through, (the internal temperature should register 160 to 165 degrees F on an instant-read thermometer) and filling is soft, about 15 minutes.

Equipment you will use

Kitchen Thermometer