Blueberry Cheese Blintzes With Blueberry Sauce |
|
 |
Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
It's really yummy but far from low-cal. Ingredients:
1 cup milk |
3/4 cup all-purpose flour |
2 eggs |
1 teaspoon unsalted margarine, melted |
1 2/3 cups soft cream cheese |
1 egg, beaten |
2 tablespoons granulated sugar |
1/2 cup blueberries |
1/8 teaspoon ground cinnamon |
1 tablespoon unsalted margarine |
1/2 cup sour cream |
1 teaspoon vanilla extract |
1/2 cup blueberries |
Directions:
1. In blender container combine milk, flour, and eggs and process until smooth, scraping down sides of container as necessary.
2. Refrigerate, covered, for 1 hour.
3. Heat an 8-inch nonstick crepe pan or skillet; brush 1/8 of the melted margarine over bottom of pan and pour in 1/8 of batter (about 1/4 cup), quickly swirling batter so that it covers entire bottom of pan.
4. Cook until bottom of blintze wrap is lightly browned; using pancake turner, carefully turn wrap over and brown other side.
5. Slide blintze wrap onto a plate and repeat procedure 7 more times, using remaining batter and melted margarine and making 7 more blintz wraps.
6. Combine the cream cheese, egg and sugar and stir until thoroughly blended.
7. Fold in blueberries and cinnamon.
8. Spoon 1/8 of filling onto center of each blintz wrap; fold sides of wrap in and roll to enclose filling.
9. In small bowl combine sour cream and vanilla and stir until smooth; fold in blueberries and spoon sauce over blintzes.
|
|