A blintz is a crepe-like pancake of Eastern European origin. It is usually filled with an assortment of different delicious fillings, most often a sweet cheese or fruit, like these delicious Cheese Blintzes with Blueberry Sauce. They may take a little practice to make, but they’re worth the effort!
Recipe courtesy of Elisha Joyce from Rebel Grain
Add the ingredients to a skillet and bring to a boil. Reduce heat and allow berries to simmer and sauce to thicken for about 5-7 minutes. Remove from heat and set aside.
For the Filling
Put all ingredients into a bowl and stir to fully blend and incorporate. Set aside.
For the Blintzes
Beat the eggs and milk together. Add the melted butter, flour, salt and lemon zest, and whisk until batter is smooth and loose. NOTE: batter should be very loose so that it quickly slides around and coats a hot, buttered pan. If it's too thick, loosen with a bit of water.)
Heat a 12” skillet and brush with butter. Pour about 1/4 cup of batter into the pan and quickly tilt the pan so the batter slides and coats the bottom in a thin layer.
In about 1-2 minutes, the side edges will begin to loosen; flip the blintz and allow to cook for another 30 seconds. Remove from pan and stack finished pancakes until ready to fill.
To Assemble
Smooth a bit of the cheese filling on 1/2 of the blintz, fold in half, then fold in half again. Top with powdered sugar and a bit of blueberry sauce.
