Excerpted from Kosher Style by Amy RosenCopyright © 2019 Amy RosenPublished by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
| Serves |
|---|
| 6-8 |
Ingredients
For the Crepes
- 3 Tbsp butter, melted
- 4 eggs, beaten
- 1½ cups milk
- 2 cups flour
For the Filling
- 3 cups pressed cottage cheese
- 2 egg yolks
- 3 Tbsp sugar
- ½ tsp vanilla extract
- For the blueberry sauce:
- 3 cups frozen blueberries, thawed and drained
- ½ cup sugar
- 1 Tbsp cornstarch
- 2 cups fresh blueberries
- Vegetable oil, for frying the crepes
- 1 Tbsp butter, for frying the finished blintzes
- Sour cream whisked with some maple butter, for serving
Directions
- For the crepes, in a medium bowl, whisk together the melted butter and eggs. Add the milk, then gradually add the flour, whisking until just blended. Let sit for 1 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 3 cups previously frozen blueberries, sugar and cornstarch. Set over medium heat and stir until the sugar dissolves. Bring to a boil, stirring occasionally for 2–3 minutes, until the sauce thickens. Remove from heat and add the fresh blueberries. Set aside.
- Heat an 8-inch nonstick pan over medium heat. Using a pastry brush or paper towel, brush the pan with oil, then spoon about 3 tablespoons batter into the hot pan, swirling the pan quickly to thinly coat the surface. Fry on one side until cooked and the top is dry, about 1–2 minutes. Turn the crepe out onto a clean tea towel, making sure the browned side is turned upward. Re-oil the pan for each crepe. You should have 16–18 crepes in the end.
- Once all the crepes are cooked, fill each one with a heaping tablespoon of the cheese mixture along one edge, browned side up. Fold in the sides and roll up like a burrito. Repeat until all the crepes are filled.
- When you’re ready to serve, fry each blintz in butter until slightly crisp on both sides. Serve with the blueberry sauce and sour cream.