Blintzes, although mainly popular in Jewish cuisine, take many forms and names, depending on the country. France has the crepe, Russia has the blini or bliny, although this, I believe, is made with yeast.
When I looked for my friend's recipe in my shoebox filled to the brim with old hand written recipes from friends and family, I didn't see it. So after checking other recipes on line I actually decided to use a fabulous manicotti recipe I make and just add a little sugar! So, add another country to the list..yup..Italy has the manicotti! This manicotti recipe, by the way, is so great that if you need that recipe, use this one but leave out the sugar. They are light as air, thin and delicate.
For the filling I used a mix of cottage cheese and sour cream. I added some lemon zest, which goes so well with the blueberry sauce. Top with a dollop of sour cream and you've got one great dessert. Great for breakfast, too!
It gets messy..but it's so good!
Whisk the eggs, milk, sugar and butter in a large bowl.
Gradually whisk in the flour and salt and mix til smooth.
Refridgerate at least 1 hour.
I bought the type of cottage cheese that has quite a bit of liquid. Drain out as much liquid from the cottage cheese as possible. Just push down the cheese through a strainer. If you find a cottage cheese that is thicker you won't have this step.
Place the cottage cheese, sour cream, lemon zest, salt and sugar in a small bowl and stir to combine. Pop in the fridge to chill about 1 hour.
Once the batter has been chilled, give it a good stir, then get your pan ready to make the blintzes.
I use a nonstick pan and I highly recommend it!
Place a little butter in the hot pan and swirl it around to coat.
Using a ladle, scoop some batter and pour into your pan, rotating and swirling the pan til it spreads and forms a nice circle. Don't worry..the first is always the most difficult!
Always start your heat on high, but turn down to medium high. You want a nice consistent heat throughout the cooking. You may not need to use too much butter for the pan, as there's a lot in the batter.
When it begins to look slightly brown on the edges, flip it over carefully, using a spatula.
Let it cook only about 30 seconds on the second side.
Once they're all stacked, take each one and place a heaping tablespoonful of the filling onto the center.
For the sauce, in a small saucepan, heat your blueberries, sugar, butter, lemon juice, cornstarch and salt. Bring to boil, then lower to a simmer and stir til berries begin to break down and release their juices. Set aside to cool down.
Makes 12 - 15 depending on size
16 oz. cottage cheese
16 oz. cottage cheese
1/4 cup sour cream
1 tsp. lemon zest
1 1/2 tbsp. sugar
1/2 tsp. salt
3 large eggs
3 large eggs
1 1/2 cups milk
3 tbsp. melted butter
1 cup AP flour
2 tbsp sugar
Pinch of salt
2 cups fresh blueberries
6 tbsp. sugar
1 tbsp. butter
2 tbsp. fresh lemon juice
1/2 tsp. cornstarch
Pinch coarse salt
To make blintzes:
1. In large bowl, whisk eggs, milk, sugar and butter.
2. Gradually whisk in flour and salt and mix til smooth.
3. Refridgerate for 1 hour.
To make filling:
1. Combine cottage cheese ( drained as in notes above if necessary), sour cream, sugar, lemon zest and salt.
2. Cover and refridgerate 1 hour.
To make sauce:
1. Stir all the ingredients in a small saucepan place on high heat just til mixture begins to boil. Turn down the heat to a simmer, stirring constantly, til the berries just begin to break down and release their juices. Set aside.
Referring to my notes above:
Make the blintzes, stacking them as they are made.
Fill each one with the filling and fold over.
Once they're all made heat a nonstick pan and coat lightly with butter.
Cook the blintzes on medium low heat on both sides. It's better to cook them slowly over low heat so the insides heat up nicely and they don't get too browned.
Serve with a dollop of sour cream and some blueberry sauce.
The blintzes can be frozen, unfilled. Be sure to put plastic wrap between each layer.
The filled blintzes can also be frozen, uncooked.