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

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 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 medium 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 two blintzes on each of six plates, and top with blueberry sauce before serving.

You can sprinkle confectioners’ sugar over the top or whipped cream.