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Categories:
milk unsalted butter eggs flour coarse salt canola oil confectioners sugar blueberries sugar unsalted butter lemon juice cornstarch salt cottage cheese cream cheese sugar vanilla bean blueberries
Viewed: 26 - Published at: 2 years agoIngredients
- 3/4 cup plus 2 tablespoons whole milk
- 5 tablespoons unsalted butter, melted
- 2 large eggs
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon coarse salt
- 3 tablespoons canola oil
- Confectioners sugar, for dusting
- 1 pint blueberries (about 2 cups)
- 6 1/2 tablespoons granulated sugar
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon cornstarch
- Pinch of coarse salt
- 16 ounces cottage cheese
- 4 ounces cream cheese, softened
- 1/2 cup plus 3 tablespoons granulated sugar
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded
- 1/2 pint blueberries (about 1 cup)
Method
- Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl.
- Whisk in flour and salt; set aside.
- Make the sauce: Combine blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat.
- Bring mixture to a low boil.
- Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes.
- Set aside.
- Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor.
- Transfer to a medium bowl; stir in blueberries.
- Make the crepes: Stir together the remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes.
- Heat an 8-inch nonstick skillet over medium heat.
- Lightly brush pan using remaining butter-oil mixture.
- Pour a scant 1/4 cup batter into pan; swirl to form an even layer.
- Cook until bottom is lightly browned, about 1 1/2 minutes.
- Using a heatproof spatula, flip crepe; cook 30 seconds.
- Transfer to a plate.
- Repeat with remaining butter-oil mixture and batter.
- Transfer a crepe to a clean work surface.
- Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides.
- Fold bottom over filling.
- Fold in sides, and roll up.
- Set aside, seam down.
- Repeat with remaining crepes and filling.
- Heat the reserved 1/4 cup butter-oil mixture in a clean pan over medium heat.
- Working in batches of 3, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side.
- Place 2 blintzes on each plate.
- Spoon warm sauce over top, and dust with confectioners sugar.
