After many attempts, I think I finally created cheese blintzes that taste like my Grandmom’s blintzes!
1 cup all purpose flour
1/4 tsp salt
1 tbs sugar
1 1/4 -1 1/2 cups milk
1/2 cup butter, melted
8 ounces cream cheese, softened
1 egg yolk
1 tbs sugar
2 cups blueberries, fresh or frozen (preferably the small wild blueberries)
1 cup sugar
juice of half a lemon
1 tbs cornstarch
1 tbs water
1. Sift flour, salt, and sugar together. Mix the eggs with the milk. Whisk the milk-egg mixture into the flour until smooth. Whisk in the butter.
2. Add the extra milk if the batter is too thick.
3. Cover and let the batter rest in the refrigerator for at least 15 minutes before cooking.
4. Heat an 8-inch pan over medium-high heat. Brush the pan with a small amount of oil, just enough to glaze the pan.
5. Spoon is about 1 1/2 ounces of the batter and tip the pan so that the batter coats the bottom.
6. Cook for 20-30 seconds. Flip the crepe and cook on the other side for about 10 seconds.
7. Remove the crepe from the pan, separating each crepe with wax paper.
Filling and Crepes
1. Mix the cream cheese, egg yolk, and sugar together until smooth.
2. Spoon 1 1/2 tablespoons of the filling onto each crepe. Smooth with a knife or off-set spatula.
3. Roll into a somewhat flat egg roll shape.
4. At this point, the blintzes can be refrigerated or frozen in layers separated with parchment paper.
1. Combine the blueberries, sugar, and lemon juice in a medium-size pot.
2. Mix the cornstarch with water, eliminating all lumps and set aside.
3. Bring berry mixture to a boil over medium heat.
4. Add the cornstarch mixture.
5. Continue cooking, stirring until the sauce has thickened.
Putting Everything Together
1. Just prior to serving, heat a griddle. Melt butter.
2. Cook the crepes on each side until lightly brown.
3. Place two or three crepes on each plate and spoon the blueberry sauce on the top. Sprinkle with powdered sugar.
Ellen Gutman Chenaux
Bed and Breakfast Foodie