Cheese Blintzes With Blueberry Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 9 |
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I've loved these since I first tried them a couple of decades ago. In more recent years I've used a combination of 1/2 cottage cheese and 1/2 cream cheese for a creamier filling. Time does not include time for chilling sauce. I have on occasion let the blueberry sauce cool only slightly and served warm; I like it better chilled, though-it's thicker. Ingredients:
2 cups fresh blueberries, picked over |
1/3 cup sugar |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1/2 teaspoon vanilla |
1 1/2 cups flour |
1 teaspoon salt |
5 eggs |
2/3 cup milk |
shortening |
1 lb small curd cottage cheese |
2 tablespoons sugar |
1 teaspoon vanilla |
sour cream |
Directions:
1. Make sauce: Wash and crush berries.
2. Mix in sugar thru salt and 11/4 cups water and put in saucepan. Bring to a boil and boil 1 minute.
3. Remove from heat and stir in vanilla.
4. Chill.
5. Make blintzes: Combine flour and salt, add 1 cup water and mix until smooth.
6. Add 4 eggs and beat well.
7. Add milk and mix to a thin batter.
8. Heat a small amount of shortening in a 6 skillet.
9. Pour in 1/4 cup batter and cook slowly until pancake is lightly browned on bottom and set on top.
10. Turn out with browned side up.
11. Repeat, making about 18 pancakes.
12. Using a hand mixer, blend cheese through vanilla with remaining egg.
13. Put a spoonful of cheese mixture in center of each pancake, fold in ends and roll up.
14. Brown in a small amount of hot shortening.
15. Serve topped with a dollop of sour cream with cold blueberry sauce over the top.
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