Blueberry Blintz - recipe Basic Crepe Batter

Method

• Make the crepe batter as indicated in the basic recipe, except add 1 tablespoon of sugar to the blender after you add the flour and salt.
• Make 10 crepes as directed.
• In a food processor, combine the cottage cheese, cream cheese, confectioners sugar, lemon zest, and egg and blend until smooth.
• Chill the filling to firm it up a bit so it doesnt squirt out of the blintzes.
• Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat.
• Bring up to a low boil and stir gently until the berries break down and release their natural juices.
• The consistency should remain a bit chunky.
• It will thicken up when it cools down slightly.
• Preheat the oven to 400F.
• Forming the blintzes is kind of like making burritos.
• Spoon 1/4 cup of the cheese filling along the lower third of the crepe.
• Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center.
• Roll the crepe away from you a couple of times to make a package, ending with the seam side down.
• Put an ovenproof skillet over medium heat.
• Brush with melted butter.
• Pan-fry the blintzes for 2 minutes per side until crisp and golden.
• Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets.
• Using a spatula, transfer the blintzes to serving plates.
• Spoon the blueberry sauce on top, dust with confectioners sugar, and serve right away.