Blueberry Blintzes

By Sharon Feldman

Serves: 12

Ingredients:

• 3 eggs
• 1/2 cup milk
• 1/2 teaspoon baking powder
• 1/2 cup all-purpose flour
• 2 tablespoon melted butter
• nonstick cooking spray

SAUCE:

• 2 pints blueberries
• 2 teaspoons fresh lemon juice
• 1/2 cup sugar
• 2 teaspoon cornstarch

FILLING:

• 1 package farmer’s cheese
• 1 1/2 cups 4% cottage cheese
• 1/4 cup confectioners’ sugar
• 1 egg yolk
• 1 tablespoon all-purpose flour
• Zest of 1 lemon

Directions:

Preheat oven to 300 degrees. To make blintzes: Puree ingredients (except cooking spray) in a blender until smooth. Cover and refrigerate at least 30 minutes.

Coat an 8-inch nonstick pan with cooking spray; place over medium heat. Pour in about 2 tablespoons batter; swirl pan so batter covers bottom. Replace pan on burner and cook until batter is just set and underside is lightly browned. Transfer to a plate. Repeat with remaining batter, stacking blintzes as you go.

To make sauce: Combine ingredients in a saucepan over medium heat. Cook until berries release juices and sauce just boils, 3 to 4 minutes; set aside.

To make filling: Line a baking sheet with parchment paper. Mix ingredients in a medium bowl. Spoon 2 tablespoons filling on 1/4 of each blintz, leaving a 1/4-inch border along the edge. Fold in half, then in half again; transfer to baking sheet. Cover loosely with foil and bake until filling is set, 12 to 15 minutes. Place 2 blintzes on plates, and top with blueberry sauce before serving.