Cheese Blintzes With Blueberry Sauce
Recipe: #15613
November 04, 2014
Categories: Breakfast, Desserts, Cheese, Eggs, Blueberry, Eastern European Jewish, Brunch, Mothers Day, more
"I've loved these since I first tried them almost three decades ago. In more recent years I've used a combination of 1/2 cottage cheese and 1/2 cream cheese for a creamier filling. Time does not include time for chilling sauce. I have on occasion let the blueberry sauce cool only slightly and served warm; I like it better chilled, though--it's thicker; to thicken the sauce even more if that's your taste, add a little bit of cornstarch dissolved in water."
Original is 6-9 servings
Ingredients
- BLUEBERRY SAUCE
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- BLINTZES
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Nutritional
- Serving Size: 1 (268.8 g)
- Calories 396.4
- Total Fat - 11.8 g
- Saturated Fat - 5 g
- Cholesterol - 196.1 mg
- Sodium - 868.5 mg
- Total Carbohydrate - 52.1 g
- Dietary Fiber - 2.1 g
- Sugars - 23.9 g
- Protein - 20.1 g
- Calcium - 155.9 mg
- Iron - 1.4 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Make sauce: Wash and crush berries.
Step 2
Mix in sugar thru salt and 1¼ cups water and put in saucepan. Bring to a boil and boil 1 minute.
Step 3
Remove from heat and stir in vanilla.
Step 4
Chill.
Step 5
Make blintzes: Combine flour and salt, add 1 cup water and mix until smooth.
Step 6
Add 4 eggs and beat well.
Step 7
Add milk and mix to a thin batter.
Step 8
Heat a small amount of shortening in a 6" skillet.
Step 9
Pour in ¼ cup batter and cook slowly until pancake is lightly browned on bottom and set on top.
Step 10
Turn out with browned side up.
Step 11
Repeat, making about 16-18 pancakes.
Step 12
Using a hand mixer, blend cheese through vanilla with remaining egg.
Step 13
Put a spoonful of cheese mixture in center of each pancake, fold in ends and roll up.
Step 14
Brown in a small amount of hot shortening.
Step 15
Serve topped with a dollop of sour cream with cold blueberry sauce over the top.
Tips
No special items needed.
0 Reviews
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