BLUEBERRY BLINTZES

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Blueberry Blintzes image

I found this recipe from Crisco Oil in a very old Hadassah magazine stuffed in the back of a drawer in my grandmother's house. It's a favorite of mine. I think the nutmeg and lemon give the blueberries an exceptional flavor. I usually make it with milk (1 or 2%, but you can use water if you want to make it dairy-free. And if you can get them, try it with fresh blueberries. It is heavenly! (Although frozen work quite well, just taste for sweetness and adjust accordingly). These blintzes freeze very well, and I'll usually freeze them wrapped in packets of two. You can cook them up straight from the freezer; no thawing is needed. It's a really nice treat for kids with a dollop of sour cream, or even dusted with some powdered sugar, with or without cinnamon. They are surprisingly low in fat and calories.

Provided by Charmed

Categories     Breakfast

Time 45m

Yield 14 serving(s)

Number Of Ingredients 12

1 1/2 cups blueberries (fresh or frozen)
3 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon grated fresh lemon rind (or 1 tsp. fresh lemon juice)
1/4 teaspoon nutmeg (freshly grated, if possible)
3 eggs
1 cup milk (you can use water for dairy-free blintzes)
1/2 teaspoon salt
1/4 teaspoon sugar
2 tablespoons oil
3/4 cup all-purpose flour, sifted
oil (for cooking)

Steps:

  • Make the filling by gently tossing all the filling ingredients together in a bowl.
  • Set aside.
  • To make the crepes, beat the eggs, milk, salt, sugar& 2 tbs.
  • oil together.
  • Stir in flour vigorously until the mixture issmooth.
  • Heat about 1/4 teaspoon oil in a 6" skillet over medium high heat.
  • Pour 2 tbs.
  • batter into the pan, and tilt the pan around to coat the bottom with the batter.
  • Let the crepe brown lightly, approximately a minute or so, then carefully turn out, browned side up, onto a paper towel.
  • Make the rest of the pancakes in the same way.
  • When all the pancakes are made, take one pancake and lay it flat on a plate or flat surface.
  • Place about 1 tablespoon filling near one side of circle, shaping it so it's somewhat rectangular.
  • Fold the top& bottom up and over the filling, then roll up from the other sides.
  • You can freeze the blintzes at this point (I freeze them in packets of 2 at a time).
  • Heat 1 tbs.
  • oil in large skillet over medium heat (you don't need a lot of oil for this-- you want just a thin coating).
  • Fry blintzes until golden brown on both sides.
  • If you are cooking them directly from the freezer, start them on a lower flame and then raise the heat when they are fairly thawed out to medium heat; when cooking from a frozen state, especially if i'm cooking only two, i'll actually just use my fingers to rub a very light coating of oil over each side of the blintze instead of heating the oil in the pan.
  • Serve with sour cream or sprinkled with powdered or granulated sugar; They are even good with some slightly sweetened ricotta cheese.
  • Makes 14 to 18 blintes.
  • NOTE: I often will make 8 or 9 inch crepes and use 2 heaping tablespoons filling to make larger blintzes, but then you get fewer; I often double the recipe to do so.
  • I also prefer the lemon juice to the lemon rind (use to taste, and add a touch more of cornstarch if needed) but use the rind if you prefer a stronger lemon flavor.

Tom Molinaro
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I've made these blintzes several times and they always turn out perfect. They're the perfect way to use up leftover blueberries. I love serving them with whipped cream and fresh berries.


Aryana Steely
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These blintzes are the perfect way to start your day. They're light and fluffy, and the blueberry filling is the perfect sweetness. I love serving them with whipped cream and fresh berries.


Hobi Versse
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I love making these blintzes for my kids. They're a fun and easy way to get them to eat their fruit. The crepes are always a hit, and the blueberry filling is the perfect sweetness. I usually serve them with whipped cream and fresh berries.


ImANormalPerson
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These blintzes are my go-to breakfast for special occasions. They're always a hit with my family and friends. The crepes are so light and fluffy, and the blueberry filling is bursting with flavor. I highly recommend this recipe.


neko_ numbskull
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I've made these blintzes several times and they always turn out perfect. The crepes are so thin and delicate, and the blueberry filling is the perfect sweetness. I love serving them with whipped cream and fresh berries.


Frank Vesetolu
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These blintzes were terrible! The crepes were tough and the blueberry filling was sour. I threw them all away.


Manita Thapa
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I thought these blintzes were just okay. The crepes were a little dry and the blueberry filling was a little bland. I wouldn't make these again.


Kyanna Reid
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These blintzes were disappointing. The crepes were too thick and the blueberry filling was too sweet. I wouldn't recommend this recipe.


clary
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I'm not a big fan of blueberries, but I loved these blintzes. The crepe was so light and fluffy, and the cream cheese filling was the perfect complement to the blueberries. I will definitely be making these again, even though I'm not a big fan of blu


Alvino Chacon
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I made these blintzes for a brunch party and they were a huge success. Everyone loved them! The crepes were cooked perfectly and the blueberry filling was delicious. I will definitely be making these again.


Natalia Skobel
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These blintzes were a little more work than I expected, but they were worth it. The crepes were so delicate and the blueberry filling was bursting with flavor. I served them with whipped cream and fresh berries, and they were a real treat.


Tej kunwar
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I've never made blintzes before, but this recipe was easy to follow and the results were delicious. The blintzes were light and fluffy, and the blueberry filling was the perfect sweetness.


Apryl Tanner
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These blintzes were a hit! The blueberry filling was sweet and tangy, and the crepe was perfectly thin and delicate. I will definitely be making these again.


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