Cheese Blintzes with Blueberry Sauce
Delicate crepes filled with a rich farmer and cottage cheese mixture, fried until golden brown and served with a fresh blueberry sauce. This classic Jewish comfort food combines the perfect balance of sweet and creamy flavors.
Ingredients
- •1½ cups whole milk
- •6 large eggs
- •1½ cups all-purpose flour
- •⅜ teaspoon salt
- •2 tablespoons butter
- •1½ cups farmer cheese
- •½ cup cottage cheese
- •1 whole egg yolk
- •1 tablespoon unsalted butter
- •1 tablespoon sugar
- •¼ teaspoon salt
- •4½ cups fresh blueberries
- •¾ cup sugar
- •1½ teaspoons cornstarch
- •4 tablespoons butter
- •1 piece Iron skillet or crêpe pan
- •1 piece Flexible metal or plastic spatula
Cooking Instructions
- 1.
In blender, combine milk and eggs. Add flour and salt and blend at low speed until smooth, less than 1 minute. Let batter stand 1/2 hour.
30 min
- 2.
Have ready large plate or platter. Place skillet over moderately high heat, brush lightly with some melted butter, and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into pan, tilting to spread into thin, even layer. Cook until crêpe begins to "blister," edges curl slightly away from skillet, and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crêpe out of skillet and onto plate, cooked side up.
2 min
- 3.
Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crêpe. Stack crêpes, cooked side down, on plate and let cool.
20 min
- 4.
In large bowl, mash together farmer and cottage cheeses until blended. Add egg yolk, melted butter, sugar, and salt, and mix until combined.
5 min
- 5.
Place 1 crêpe, cooked side up, on a plate. Place 2 tablespoons filling in center, and fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crêpes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry.)
15 min
- 6.
In large saucepan, combine 3 cups blueberries, sugar, and cornstarch. Set over moderately low heat and stir gently until sugar dissolves. Raise heat to moderately high and boil, stirring occasionally, 3 minutes. Remove from heat and gently stir in remaining blueberries.
8 min
- 7.
Heat 1 tablespoon butter in iron skillet over moderately high heat. Add 3 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side. Repeat with remaining blintzes. Serve hot with sauce.
10 min