Blueberry Ricotta Blintzes

Step 1: Or the crepes; preheat oven to 350 degrees F.

Step 2: Blend all ingredients with a hand blender or in a food processor until very smooth.

Step 3: Allow the batter to rest for 20-25 minutes at room temperature.

Step 4: To make crêpes heat a large non-stick pan over medium heat then spray with cooking spray, or heat a small amount of butter, or lightly coat with oil (you will only have to do this every other time).

Step 5: Pour 2 ounces of batter into the center of the pan and lift the pan off the heat swirling the batter around to coat the pan evenly, then return pan to heat and cook crêpes for 3 minutes until edges turn light brown.

Step 6: Gently loosen edges of crêpe with a spatula and flip crêpe over in pan (if this presents a problem simply turn burner down to medium low heat and cook crêpe longer on one side until crêpe is completely dry looking (the crêpe will cook without flipping).

Step 7: Loosen edges of crêpe and slide onto a plate to cool.

Step 8: Repeat with remaining batter.

Step 9: For the filling; stir together ricotta, sour cream and sugar, then stir in egg, egg yolk, vanilla and nutmeg.

Step 10: To assemble; butter a baking pan with melted butter.

Step 11: Place 2 crepes on the counter with the paler sides facing up.

Step 12: Place about 3 tablespoons (or more) fresh blueberries in the center of each crepe and spoon about 3 ounces of the ricotta filling on top of the berries.

Step 13: Fold edges of crepe over 4 times to create a square “parcel”.

Step 14: Turn “parcel” over and place in baking pan.

Step 15: Repeat with remaining crepes placing them very close to each other in the pan.

Step 16: Brush tops of blintzes with butter, and sprinkle with a little sugar.

Step 17: Bake for 15-20 minutes, until they puff up like little pillows.