Cheese Blintzes With Blueberry Sauce Recipe

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Ingredients:

Serving

2/3 cup all-purpose flour
2 tbsp granulated sugar
1 small orange ( grated zest)
1 pinch salt
3 eggs
1 1/2 cups milk
1/4 cup unsalted butter, melted, plus more for cooking crepes
8 oz cream cheese, at room temperature
1 cup cottage cheese or 1 cup quark
1/3 cup granulated sugar
1/3 cup creme fraiche
1 tsp grated lemon zest or 1 tsp orange zest
1 pinch salt
2 cups blueberries (fresh or frozen )
1/4 cup granulated sugar
2 tbsp water
1 1/2 tsp cornstarch
powdered sugar , for serving

Directions:

FOR THE CREPES, combine the flour, sugar, orange zest, and salt in a medium bowl and stir with a fork to blend.
In another bowl, lightly beat the eggs, then stir in the milk and melted butter.
Add the wet ingredients to the dry ingredients and stir just until evenly mixed.
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 2 hours before cooking the crepes.
The batter can be made the night before.
FOR THE FILLING, combine the cream cheese, cottage cheese, sugar, creme fraiche, zest, and salt in a food processor and pulse for 15 to 20 seconds.
Scrape down the sides with a rubber spatula and blend until smooth, about another 30 seconds.
Transfer to a bowl and set aside.
(The filling can be made a day in advance; let it come to room temperature before filling the blintzes.).
FOR THE BLUEBERRY SAUCE, combine the blueberries and sugar in a medium saucepan.
Cook over medium-high heat, stirring often, until the sugar dissolves and the blueberries give off their juice, 5 to 7 minutes, lightly crushing some of the berries against the side of the pan to make a chunky sauce.
In a small dish, combine the water and cornstarch, stirring to mix.
Add the cornstarch mixture to the blueberries and stir well.
Cook until the sauce thickens, 2 to 3 minutes longer, stirring often; set aside in the saucepan.
TO COOK THE CREPES, heat an 8-inch crepe or omelet pan or medium skillet over medium heat and brush with a little melted butter.
Stir the crepe batter to remix it.
Add a scant 1/4 cup of the batter to the hot pan and swirl gently so it thinly and evenly covers the bottom of the pan.
Cook until the top has turned from shiny to opaque and the edges begin to curl, 1 to 2 minutes, then turn the crepe and cook a minute or so on the other side.
Slide the crepe onto a plate and continue with the remaining batter, stacking the crepes directly on top of one another as you go.
It's very common for the first crepe or two to be a total failure, so don't think twice about tossing out early crepes that don't work. You want a total of 12 good crêpes in the end.
REHEAT THE BLUEBERRY SAUCE over low heat while filling the crepes.
Lay one crepe on a flat surface and place about 2 tablespoons of the filling in the middle of the crepe.
Fold both sides inward over the filling, then fold the bottom edge upward, and finally fold the top edge down to form a squarish package.
Flip the package over so the seams are underneath, and set it on a lightly buttered baking sheet.
Continue with the remaining crepes and filling.
Warm the blintzes in a 300°F oven for 10 to 15 minutes before serving.
TO SERVE, SPOON SOME OF THE BLUEBERRY SAUCE onto individual warmed plates, and set 2 blintzes on top of the sauce on each plate.
Sprinkle powdered sugar over all and serve right away.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	537.11 Kcal (2249 kJ)
Calories from fat	249.9 Kcal
		% Daily Value*
Total Fat	27.77g	43%
Cholesterol	154.83mg	52%
Sodium	346.6mg	14%
Potassium	307.14mg	7%
Total Carbs	59.9g	20%
Sugars	45.82g	183%
Dietary Fiber	2.28g	9%
Protein	12.99g	26%
Vitamin C	9.2mg	15%
Vitamin A	0.1mg	3%
Iron	0.6mg	3%
Calcium	178.5mg	18%

Amount Per 100 g
Calories	170.41 Kcal (713 kJ)
Calories from fat	79.29 Kcal
		% Daily Value*
Total Fat	8.81g	43%
Cholesterol	49.12mg	52%
Sodium	109.97mg	14%
Potassium	97.45mg	7%
Total Carbs	19.01g	20%
Sugars	14.54g	183%
Dietary Fiber	0.72g	9%
Protein	4.12g	26%
Vitamin C	2.9mg	15%
Iron	0.2mg	3%
Calcium	56.6mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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