Blueberry Blintzes

Thin East European pancakes are ideal for starters and snacks. Fill the middle and roll like a cigar but much tastier.

Prep Time 5

Cook Time 15

Total Time 1 20

Servings people

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