Blueberry Blintzes
Courtesy
of World Wide Recipes.com
This "Eclectic Epicurean" breakfast treat makes good
use of my favorite berries.
For the blintzes:
1 cup (250 ml) all-purpose flour
2 eggs
1 cup (250 ml) milk
1/4 tsp (1 ml) salt
Butter for frying
For the filling:
1 1/2 cups (375 ml) cottage cheese or ricotta
1 cup (250 ml) fresh or thawed frozen blueberries (reserve about
1/4 cup (60 ml) for garnish)
2 Tbs (30 ml) bread crumbs
2 Tbs (30 ml) sugar
1 egg, beaten
1 tsp (5 ml) cinnamon
Powdered (confectioner's) sugar for garnish, optional
For the blintzes, combine the flour, eggs, milk, and salt in an
electric blender and process until smooth. Refrigerate for 1 hour.
Melt a small amount of butter in a crepe pan or 8-inch (20 cm)
non-stick skillet over moderate heat. Pour in just enough batter
to coat the bottom of the pan and cook on both sides until light
golden brown. Turn onto a plate and repeat to make the remaining
blintzes.
Combine the filling ingredients and stir to mix thoroughly. Place
a spoonful on each blintz, fold the ends towards the center and
roll up. Melt a little butter in a sauté pan and sauté the blintzes
until golden on both sides. Garnish with reserved blueberries and
powdered sugar if desired. Serves 6 to 8.
Lightkeeper's Note: This recipe is from the fantastic and
fabulous "World Wide Recipes Ezine." You can subscribe
by sending a blank e-mail to mailto:wwrecipes-subscribe@topica.com
or by visiting their website at http://www.worldwiderecipes.com.
You won't regret it!
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