Cheese Blintzes with Blueberry Sauce

Name: Cheese Blintzes with Blueberry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 liters fresh blueberries (from 5 half-pint containers, picked over); 4 Tbsps butter; 113 grams 1/2 cup -curd cottage cheese (4% milk fat); 2 teaspoons cornstarch; 1 egg yolk; 6 larges eggs; 340 grams 1/2 cups farmer cheese; 355 milliliters all-purpose flour; 12 servings salt; 177 milliliters sugar; 355 milliliters whole milk

Cheese Blintzes with Blueberry Sauce is a vegetarian morn meal. This recipe serves 12. One serving contains 301 calories, 12g of protein, and 13g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of blueberries, flour, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Make crêpes

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Crepes

In blender, combine milk and eggs.

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Egg

Milk

Equipment you will use

Blender

Add flour and salt and blend at low speed until smooth, less than 1 minute.

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All Purpose Flour

Salt

Let batter stand 1/2 hour.

Have ready large plate or platter.

Place skillet over moderately high heat, brush lightly with some melted butter, and heat until butter just begins to smoke.

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Butter

Equipment you will use

Frying Pan

Pour 1/4 to 1/3 cup batter into pan, tilting to spread into thin, even layer. Cook until crêpe begins to "blister," edges curl slightly away from skillet, and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crêpe out of skillet and onto plate, cooked side up.

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Spread

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Frying Pan

Spatula

Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crêpe. Stack crêpes, cooked side down, on plate and let cool.

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Butter

Crepes

Equipment you will use

Frying Pan

Make filling

In large bowl, mash together farmer and cottage cheeses until blended.

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Bowl

Add egg yolk, melted butter, sugar, and salt, and mix until combined.

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Egg Yolk

Butter

Sugar

Salt

Place 1 crêpe, cooked side up, on a plate.

Place 2 tablespoons filling in center, and fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crêpes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry.)

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Crepes

Make sauce

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Sauce

In large saucepan, combine 3 cups blueberries, sugar, and cornstarch. Set over moderately low heat and stir gently until sugar dissolves. Raise heat to moderately high and boil, stirring occasionally, 3 minutes.

Ingredients you will need

Blueberries