Blueberry Blintzes Recipes

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BLUEBERRY BLINTZES



Blueberry Blintzes image

These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 18

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 (about 2 cups) blueberries
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 (about 1 cup) blueberries

Steps:

  • 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: Stir 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. Set aside.
  • Make the crepes: Stir together 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 clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.

BLUEBERRY BLINTZES



Blueberry Blintzes image

Provided by Molly Yeh

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 19

1 1/2 cups blueberries
1/4 cup granulated sugar
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon ground cardamom
1 1/2 cups whole milk
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
2 large eggs
Flavorless oil, for the skillet
8 ounces cream cheese, at room temperature
1 cup whole-milk ricotta cheese
3 tablespoons honey
1 teaspoon lemon zest plus 1 tablespoon lemon juice (from 1 lemon)
1/2 teaspoon almond extract
1/4 teaspoon ground cardamom
A pinch of kosher salt
1 large egg
About 1/4 cup flavorless oil, for frying

Steps:

  • For the topping: Add 1/2 cup of the blueberries to a medium bowl with the sugar, honey, lemon juice and cardamom and let sit, stirring every 10 minutes or so and mashing slightly, until the juices are a vibrant pink color, about 1 hour. Fold in the remaining blueberries, coating them in the sauce until shiny.
  • For the blintzes: Meanwhile, in a blender or food processor, combine the milk, flour, salt and eggs and blend until smooth. Let the mixture sit at room temperature for 30 minutes.
  • Coat a 9- or 10-inch nonstick skillet with a thin layer of oil and heat over medium heat. Add 1/3 cup batter to the skillet and tilt it so that it distributes evenly into a round. Cook until the top is set and the bottom is slightly browned and pulls away easily from the skillet, 60 to 90 seconds. Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes and separating them by sheets of parchment paper.
  • For the filling: In a bowl, mix together the cream cheese, ricotta, honey, lemon zest and juice, almond extract, cardamom, salt and egg until combined.
  • To assemble: Place a blintz browned-side up on a work surface. Spoon 1/4 cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.
  • In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time until golden brown, 2 to 3 minutes on each side, adding additional oil if the needed. Transfer to a serving plate, top with the blueberry sauce and enjoy.

CHEESE BLINTZES WITH BLUEBERRY SAUCE



Cheese Blintzes with Blueberry Sauce image

Categories     Milk/Cream     Cheese     Egg     Brunch     Dessert     Sauté     Kid-Friendly     Quick & Easy     Rosh Hashanah/Yom Kippur     Blueberry     Shavuot     Cottage Cheese     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 blintzes

Number Of Ingredients 22

For crêpes
1 1/2 cups whole milk
6 large eggs
1 1/2 cups all-purpose flour
3/8 teaspoon salt
2 tablespoons butter, melted
For filling
1 1/2 cups (12 ounces) farmer cheese
1/2 cup (4 ounces) large-curd cottage cheese (4% milk fat)
1 egg yolk
1 tablespoon unsalted butter, melted
1 tablespoon sugar
salt
For sauce
4 1/2 cups fresh blueberries (from 5 half-pint containers, picked over)
3/4 cup sugar
1 1/2 teaspoons cornstarch
For frying
4 tablespoons butter
Special equipment
Iron skillet or crêpe pan
Flexible metal or plastic spatula

Steps:

  • Make crêpes
  • In blender, combine milk and eggs. Add flour and salt and blend at low speed until smooth, less than 1 minute. Let batter stand 1/2 hour.
  • Have ready large plate or platter. Place skillet over moderately high heat, brush lightly with some melted butter, and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into pan, tilting to spread into thin, even layer. Cook until crêpe begins to "blister," edges curl slightly away from skillet, and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crêpe out of skillet and onto plate, cooked side up.
  • Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crêpe. Stack crêpes, cooked side down, on plate and let cool.
  • Make filling
  • In large bowl, mash together farmer and cottage cheeses until blended. Add egg yolk, melted butter, sugar, and salt, and mix until combined.
  • Place 1 crêpe, cooked side up, on a plate. Place 2 tablespoons filling in center, and fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crêpes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry.)
  • Make sauce
  • In large saucepan, combine 3 cups blueberries, sugar, and cornstarch. Set over moderately low heat and stir gently until sugar dissolves. Raise heat to moderately high and boil, stirring occasionally, 3 minutes. Remove from heat and gently stir in remaining blueberries.
  • Fry blintzes
  • Heat 1 tablespoon butter in iron skillet over moderately high heat. Add 3 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side. Repeat with remaining blintzes. Serve hot with sauce.

BLUEBERRY BLINTZES



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.

BLUEBERRY BLINTZ-WICH



Blueberry Blintz-Wich image

This simple sandwich is the love child of a blueberry blintz and a cream-cheese-and-jelly sandwich. To make this sandwich, only the very freshest bread and the very freshest sour cream should ever be used. Also, proper blueberry blintz-wiches are always prepared immediately before eating, never ahead of time.

Provided by Doug in Manhattan

Categories     Main Dish Recipes     Sandwich Recipes

Time 5m

Yield 1

Number Of Ingredients 3

2 slices bread
2 tablespoons sour cream, or to taste
2 tablespoons blueberry preserves, or to taste

Steps:

  • Place bread slices on a plate. Spread sour cream onto 1 slice of bread. Gently spread blueberry preserves across the sour cream; top with second slice of bread.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 39.5 g, Cholesterol 12.6 mg, Fat 7.7 g, Fiber 3.2 g, Protein 4.7 g, SaturatedFat 4.1 g, Sodium 360.7 mg, Sugar 13.2 g

BLUEBERRY CHEESE BLINTZES



Blueberry Cheese Blintzes image

Make and share this Blueberry Cheese Blintzes recipe from Food.com.

Provided by annconnolly

Categories     Breakfast

Time 45m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/4 cups flour
2 tablespoons sugar
4 eggs
3/4 cup water
1 1/4 cups milk
1 cup unsalted butter, melted
2 cups ricotta cheese
4 tablespoons sour cream
1/4 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 dash nutmeg
2 cups fresh blueberries
melted butter, for brushing

Steps:

  • Preheat oven to 350°F.
  • Blend all ingredients with a hand blender (or in a food processor) and let batter rest for 20 minutes. If you are whisking by hand, strain batter before resting.
  • To make crepes, heat a large non-stick pan over medium heat. Spray with food release, or lightly coat with oil (you will only have to do this every other time).
  • Pour 2 ounces of batter into the center of the pan and lift the pan off the heat, swirling the batter around to coat the pan evenly. Return pan to heat and cook crepes for 3 minutes, until edges turn light brown. Gently loosen edges of crepe with a spatula and flip crepe over in pan. If this presents a challenge, simply turn burner down to medium low heat and cook crepe longer on one side, until crepe is completely dry looking (crepe will cook without flipping). Loosen edges of crepe and slide onto a plate to cool. Repeat with remaining batter.
  • After crepes have cooled, be sure to wrap well until ready to fill. Do not store in fridge - if not using right away, freeze and thaw when ready to fill.
  • Filling:.
  • Stir together ricotta, sour cream and sugar. Stir in egg, egg yolk, vanilla and nutmeg.
  • To Assemble:.
  • Butter a baking pan with melted butter. Place 2 crepes on the counter, with the paler sides facing up. Place about 2 tablespoons fresh blueberries in the center of each crepe and spoon about 3 ounces of the ricotta filling on top of the berries. Fold edges of crepe over 4 times to create a square parcel. Turn parcel over and place in baking pan. Repeat with remaining crepes, placing them very close to each other in the pan.
  • Brush tops of blintzes with butter, and sprinkle with a little sugar. Bake for 15-20 minutes, until they puff up like little pillows.
  • Serve immediately, dusted generously with icing sugar and with a little blueberry sauce or fresh berries. A scoop of vanilla ice cream also has a place on such a dessert!
  • The blintz crepes freeze wonderfully! Similar to classic French crepes, blintz crepes are more tender due to the great amount of butter in them.

Nutrition Facts : Calories 353, Fat 25.1, SaturatedFat 15, Cholesterol 170.8, Sodium 81.7, Carbohydrate 22.6, Fiber 0.9, Sugar 9.1, Protein 10.1

BLUEBERRY-ORANGE BLINTZES



Blueberry-Orange Blintzes image

Blintzes are aces for brunch, because I can make the crepes ahead. They taste so indulgent that guests don't know they're missing fat and calories. -Mary Johnson, Coloma, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 large egg
1 cup fat-free milk
3/4 cup all-purpose flour
1 carton (15 ounces) part-skim ricotta cheese
6 tablespoons orange marmalade, divided
1 tablespoon sugar
1/8 teaspoon ground cinnamon
2 cups fresh blueberries or raspberries, divided
2/3 cup reduced-fat sour cream

Steps:

  • In a large bowl, whisk egg, milk and flour until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Place a 6-in. skillet coated with cooking spray over medium heat. Stir batter; fill a 1/4-cup measure halfway with batter and pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter., In a small bowl, mix ricotta cheese, 2 tablespoons marmalade, sugar and cinnamon. Spoon about 2 tablespoons mixture onto each crepe; top with about 1 tablespoon blueberries. Fold opposite sides of crepes over filling, forming a rectangular bundle., Place blintzes on a 15x10x1-in. baking pan coated with cooking spray, seam side down. Bake, uncovered, 10-15 minutes or until heated through. Serve with sour cream and the remaining marmalade and blueberries. Freeze option: Freeze cooled crepes between layers of waxed paper in a freezer container. To use, thaw overnight in refrigerator overnight. Proceed as directed.

Nutrition Facts : Calories 301 calories, Fat 9g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 129mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

APPLE & BLUEBERRY BLINTZES



Apple & blueberry blintzes image

Blintz is the Russian name for a thin pancake often wrapped around a filling

Provided by Good Food team

Categories     Dessert

Time 1h

Number Of Ingredients 12

1x classic pancake recipe (see 'Goes well with')
250g tub mascarpone
1 tsp vanilla extract
3 tbsp caster sugar , plus a little extra for sprinkling
1 egg yolk
50g unsalted butter
6 small eating apples , peeled, cored and cut into 8
200g blueberries
½ tsp ground cinnamon
200g blueberries
3 tbsp caster sugar
squeeze fresh lemon juice

Steps:

  • Prepare pancakes following the classic recipe (see 'Goes well with').
  • Beat together the mascarpone, vanilla extract, 1 tbsp of the sugar and the egg yolk until smooth and thoroughly combined, set aside. Melt half the butter in a large frying pan and add half the apples and half the remaining sugar. Cook until the apples are tender and starting to caramelise. Remove from the pan and cook remaining apples in the same way. Set aside. Add the blueberries to the pan, cook for 1-2 mins until they start to soften, remove from the pan and add half to the apples.
  • Place all the ingredients for the sauce in a saucepan with 75ml of water and cook over a low heat until the blueberries start to break down. Push the mixture through a fine nylon sieve, taste and add sugar or lemon juice if needed. Add the reserved softened blueberries and pour into a jug for serving.
  • Heat the oven to 180C/160C fan/gas 4. Lay the pancakes out on a work surface and divide the mascarpone mixture into the middle of each pancake in a neat dollop. Top the mascarpone with the apple and blueberry mixture and fold over the sides of the pancakes to completely encase the filling in a neat square parcel. Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon.
  • Bake on the middle shelf for about 10-15 mins or until warmed through. Serve 2 blintzes per person with the blueberry sauce alongside in a jug.

Nutrition Facts : Calories 566 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 39 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.24 milligram of sodium

INA GARTEN'S BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE RECIPE - (4.2/5)



Ina Garten's Baked Blintzes with Fresh Blueberry Sauce Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 25

BLUEBERRY SAUCE:
3/4 cup freshly squeezed orange juice from about 3 oranges
2/3 cup sugar
1 tablespoon cornstarch
2 pounds fresh blueberries
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
BATTER:
1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
FILLING:
24 ounces or 3 cups ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon grated lemon zest from about 2 lemons
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt

Steps:

  • For the Blueberry sauce: Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. For the pancake batter: Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set. For the filling: Whisk all the ingredients together in a large bowl until thoroughly combined. Spread over the baked layer Next, carefully spoon the remaining pancake batter over the cheese layer. Return to the oven and bake for 35 to 40 minutes or until the top is light golden and the filling is set. Remove from the oven and let stand 10 to 15 minutes. Cut into squares and serve with blueberry sauce. NOTE: This makes a lot! You can cut this recipe in half. The night before, I made the pancake batter, but waited to add the baking powder right before making this. I also made the filling and the blueberry sauce the night before. This assembled beautifully, and baked perfectly. Warm the blueberry sauce, but don't boil it.

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From 12tomatoes.com


GLUTEN FREE BLUEBERRY BLINTZES | A BAKER'S HOUSE
2020-07-07 1. Prepare the blueberry sauce: Combine 3 cups of frozen blueberries, 1 tablespoon sugar, 2 teaspoons cornstarch and. the zest and juice from ½ lemon in a medium saucepan. Stir. Bring to a boil and stir constantly for 3 minutes then take the sauce off the heat. The sauce will thicken as it cools. 2.
From abakershouse.com


BLUEBERRY BURRITO BLINTZES RECIPE - PILLSBURY.COM
2009-01-22 In 12-inch nonstick skillet, melt 1/2 tablespoon of the butter over medium heat. Cook 4 blintzes at a time, seam side down, about 2 minutes on each side until golden brown. Place blintzes, seam side down, on serving platter; drizzle with syrup. Sprinkle with powdered sugar; garnish with lemon slices.
From pillsbury.com


BLUEBERRY AND CHEESE BLINTZES RECIPE - CHATELAINE.COM
Whisk in flour and salt until smooth. Cover and refrigerate for at least 30 min (this will keep blintzes tender when cooked). HEAT a medium non …
From chatelaine.com


BLUEBERRY BLINTZES | AMY'S HEALTHY BAKING
2013-08-03 Gently stir with a spatula until the cornstarch dissolves. Bring to a boil over medium-low heat, stirring frequently, and boil for 3-5 minutes until a syrup begins to form. Remove from the heat and allow it to cool slightly. To prepare the crêpe batter, whisk together the egg and egg white in a large bowl until frothy.
From amyshealthybaking.com


BLUEBERRY CHEESE BLINTZ RECIPE - FAMILY TABLE TREASURES
2019-03-08 In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Bring to a low boil stirring frequently. In a small bowl, mix the cornstarch with 2 tablespoons of cold water. Slowly stir the corn starch mixture into the blueberries. Simmer until sauce thickens, about 5 minutes.
From familytabletreasures.com


BLUEBERRY BLINTZES - JMORE
2020-01-21 To wrap blintzes, place 1 tablespoon blueberry filling just off center. Fold the top down and the sides up over the filling, then roll down to the bottom (because the blueberries are lumpy, go slow and try and to stretch the dough over them without tearing it).
From jmoreliving.com


BLUEBERRY BLINTZES - TEATIME MAGAZINE
2021-11-10 Instructions. In a small saucepan, stir together sugar, 3 tablespoons water, and cornstarch until smooth. Bring to boil over high heat. Reduce heat to maintain a low boil, and cook, stirring frequently, for 1 minute. Stir in blueberries and return mixture to a boil. Reduce heat, and simmer until some of the blueberries have popped, 1 to 2 minutes.
From teatimemagazine.com


CHEESE BLINTZES WITH BLUEBERRY SAUCE - CTV
Let sit for one hour so the gluten can activate. To make the filling, mix together the cottage cheese, egg yolks, sugar and vanilla until well combined. Set aside. For the sauce, in a medium saucepan, combine the three cups previously frozen blueberries, sugar and cornstarch. Set over medium heat and stir until the sugar dissolves.
From more.ctv.ca


BLUEBERRY BLINTZES | IMPERIAL SUGAR - RECIPES
Combine blueberries, lemon juice, lemon zest and sugar in a medium saucepan and heat over medium heat. Bring to a low simmer and cook for 5-7 minutes until mixture starts to thicken. In a small bowl, stir together cornstarch and water. Pour into blueberry mixture and keep simmering, stirring often, until thick. 3.
From imperialsugar.com


BLUEBERRY BLINTZES : RECIPES - COOKING CHANNEL
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 …
From cookingchanneltv.com


BLUEBERRY BLINTZES | BUNSEN BURNER BAKERY
2019-04-25 While the blintzes are baking, prepare the sauce. Combine the blueberries, water, sugar, lemon juice, and cornstarch in a saucepan. Bring to a slow boil over medium heat, stirring occasionally. Reduce heat to a simmer and cook for another 5 to 10 minutes, until slightly thicker. Pour the sauce over the blintzes to serve.
From bunsenburnerbakery.com


BLUEBERRY BLINTZES [VEGAN] - ONE GREEN PLANET
1 recipe crepes ( see below) Oil for sautéing; Confectioners’ sugar ( optional) Fresh mint leaves ( optional) Crepes: (Dry ingredients) 1 cup white spelt flour; 1/8 teaspoon sea salt
From onegreenplanet.org


BAKED BLUEBERRY BLINTZES
2020-04-30 The blueberry sauce is made of blueberries (obvi), lemon and orange juices, corn starch, and lemon zest. I always like when recipes add citrus to blueberries - it brightens the flavor quite a bit!
From memyselfandina.com


BLUEBERRY BLINTZES | JEWISH VEG
Place the blintzes in the pan and cook for 3 minutes on each side. Serve warm topped with confectioner’s sugar if using, a liberal amount of sauce, and a dollop of the filling. Garnish with mint leaves if using.
From jewishveg.org


BLUEBERRY BLINTZ RECIPES ALL YOU NEED IS FOOD
Steps: Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish. For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth.
From stevehacks.com


BLUEBERRY BLINTZES - WHAT JEW WANNA EAT
2014-02-25 Basically a Jewish crepe, traditionally filled with fruit or cheese. This delightful variety has both. You’re welcome. A cream cheesy filled blintz topped in a sweet blueberry sauce and doused in powdered sugar. But blueberries = fruit = healthy.
From whatjewwannaeat.com


BLUEBERRY BLINTZES | BLINTZES RECIPE, BLUEBERRY RECIPES, MARTHA …
Aug 2, 2013 - Blueberries add a refreshing sweet flavor to the traditional dish composed of crepes and a dairy filling.
From pinterest.ca


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