Blueberry Blintzes

 

The perfect Eastern-European Crepe with a Ricotta Filling and Blueberry Glaze

Recipe: 

Thaw 3 ¼  cups frozen blueberries

Mix 1 ½  cups berries in a saucepan with:

1 tbsp honey

1 tsp cornstarch

2 tbsp water

1 pinch of salt

 Bring to a simmer and cook 3 minutes until thickened

Set aside

Filling: 

 In a small bowl beat :

2 ¼  cups ricotta

¼  cup honey

2 tbsp lemon juice

1 tsp grated lemon peel

 

Crepes

Combine in a Blender:

2 ¼  cups milk

1 ½  cups all–purpose flour

6 large eggs

4 ½ tbsp. melted unsalted butter

1 ½  tbsp sugar

¼ tsp salt

Blend until smooth and bubbling, about 30 seconds

Let stand 15 minutes

Pour 1/3 cup batter into a buttered 12-inch non -stick skillet over medium, swirling so batter coats pan

Cook until underside is browned ( 2 minutes)

Carefully flip

 Cook 1 minute

Slide from pan and repeat

Directions:

Place 1 prepared 12 inch crepe (you need 12) on a cutting board. Spread 2 heaping tbsp  ricotta mixture onto center of each crepe and top with 1 tbsp blueberries

Fold opposite sides of crepe over filling, then fold up bottom edge Roll up like a burrito and place on a foil-lined cookie sheet

Repeat with 11 more crepes, remaining filling and blueberries

Bake @ 350 for 20 minutes and serve