Blueberry Blintzes are one of my favourite breakfast/brunch and desserts. The golden brown delicate blintzes filled with a ricotta or cottage cheese filling are a perfect combination. These are remarkably easy to prepare and cook and worth the effort for the divine taste.
Blueberry Blintzes
Thin East European pancakes are ideal for starters and snacks. Fill the middle and roll like a cigar but much tastier.
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Servings: 6 people
Calories: 319kcal
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 1/4 tsp Salt
- 1 knob butter to fry
- 1 1/2 cups cottage cheese or ricotta
- 1 cup blueberries reserve about 1/4
- 2 tbsp bread crumbs
- 2 tbsp sugar
- 1 large eggs beaten
- 1 tsp cinnamon
Instructions
- For the blintzes, combine the flour, eggs, milk, and salt in an electric blender and process until smooth.1 cup all-purpose flour, 2 large eggs, 1 cup milk, 1/4 tsp Salt
- Refrigerate for 1 hour.
- Melt a small amount of butter in a crepe pan or 8-inch (20 cm) non-stick skillet over moderate heat.1 knob butter
- Pour in just enough batter to coat the bottom of the pan and cook on both sides until light golden brown.
- Turn onto a plate and repeat to make the remaining blintzes.
- Combine the filling ingredients and stir to mix thoroughly.1 1/2 cups cottage cheese, 2 tbsp bread crumbs, 2 tbsp sugar, 1 large eggs, 1 tsp cinnamon
- Place a spoonful on each blintz, fold the ends towards the center and roll up.
- Melt a little butter in a saute pan and saute the blintzes until golden on both sides.
- Garnish with reserved blueberries and powdered sugar if desired.1 cup blueberries
Nutrition
Calories: 319kcal | Carbohydrates: 47g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 230mg | Potassium: 220mg | Fiber: 3g | Sugar: 11g