Cheese and Blueberry Blintzes with Blueberry Preserves Syrup
User Reviews
5
3 reviews
Excellent
Cheese and Blueberry Blintzes with Blueberry Preserves Syrup
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Tender crepes, crisp on the outside, stuffed with a sweet and creamy blueberry filling. This is a special breakfast or brunch treat, which can be made in stages and even frozen.
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Ingredients
Wild Blueberry Syrup:
- 1/2 cup blueberry preserves 6oz / 170g, Bonne Maman Wild brand
- 1 teaspoon lemon finely grated zest
- 1/2 cup blueberries 3oz / 85g, fresh
- 2 teaspoons lemon juice (10ml )
Crêpes:
- 4 tablespoons butter 60g), melted and cooled slightly, plus more for brushing pan, unsalted
- 1 cup milk whole or 2%
- 4 egg room temperature, large
- 1 cup all-purpose flour (120g)
- 1/4 teaspoon kosher salt (1.5g)
Cheese Filling
- 2 cups ricotta 17oz / 500g, whole milk, or cottage cheese
- 1/2 cup mascarpone 4oz / 115g, or softened cream cheese
- 1 tablespoon sugar (16g)
- 2 tablespoons blueberry preserves 40g, Bonne Maman Wild brand
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon finely grated zest
- 2 egg large yolks
Instructions
Make Wild Blueberry Syrup:
- Add preserves, zest and blueberries to a small saucepan set over medium heat. Bring to a simmer and cook until blueberries soften, 4 minutes. Remove from heat, stir in lemon juice and set aside.
Make crêpe batter:
- Combine crêpe ingredients in a blender and blend on medium speed for 15 seconds, until the batter is smooth and lump-free (you can also do this with a whisk). Refrigerate the batter for 1 hour to let it rest. (Letting the batter rest gives the crêpes a better, softer texture).
- Cook crêpes: Heat a 10-inch non-stick skillet or crêpe pan over medium heat. Once heated, brush pan lightly with melted butter or oil. If batter has gotten too thick to pour easily while in the fridge, you can add an additional tablespoon or two of milk or water to thin it. Pour a scant 1/3 cup batter into pan, just enough that it coats the bottom in an even layer when you swirl it around. Let cook, undisturbed, until the crêpe becomes a pale golden color underneath or at the edges. (It will brown more later)
- Flip and cook on the other side for another 20-30 seconds, then slide onto a plate to cool. Repeat with remaining batter, brushing the skillet very lightly with additional oil or butter as needed. You can stack the crêpes on top of each other even when they’re hot, they won’t stick together.
- Make filling and fill wrappers: In a medium bowl, whisk all filling ingredients together until smooth. Spoon 1/4 cup of the filling along the lower third of the crepe, leaving an inch on either side free. Fold the bottom edge over to just cover the filling; then fold the 2 sides in to the center. Roll the crepe again to make a package, ending with the seam side down, forming a burrito-shape.
- Crisp the blintzes: Heat a little butter over medium heat in a skillet until it stops foaming. Add blintzes to pan seam-side down (don’t crowd pan, cook in batches) and fry blintz until golden brown. Gently flip and brown the other side. Transfer to a plate and drizzle with Wild Blueberry Syrup and fresh blueberries, if desired.
Notes
- Crepes can be made up to 2 days ahead. Cover the plate with plastic wrap and refrigerate, if not using immediately).
- Filled blintzes can be refrigerated for up to 2 days or frozen between layers of parchment or waxed paper for up to 2 months.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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