|Preparation time||30 minutes|
|Serving Size||1 blintz|
|Calories Per Serving||Approximately 340 per serving|
1 cup all purpose four
1 1/4 cup milk
2 tablespoon butter
pinch of salt
6 oz blueberries
zest of 1 lemon
3 tablespoon powdered sugar(add more if you want it sweeter)
Juice of 1/2 lemon
1/2 teaspoon lemon extract
6 oz cream cheese
6 oz ricotta cheese
1.Place the blueberries in a bowl, add a teaspoon of lemon juice and 1 tablespoon powdered sugar and mix well and keep aside.
2.In a food processor or with your hand blend the cream cheese, ricotta cheese, 2 tablespoon powdered sugar, lemon extract and lemon zest and mix until combined well.
3.Now for the crepe batter place the eggs,1 tablespoon butter and milk in a bowl and mix well to combine.Add salt and flour in a bowl and mix well.Now mix the egg mixture into the flour and mix well without any lumps.
4.Heat a pan and brush a little oil or butter onto the pan just enough to smear not too much.Pour 1/4 cup of batter into the pan and gently push it with your ladle to make a circle on medium-low heat and let cook for about 1 minute until lightly browned.
5.Flip and let cook on the other side for 1 more minute.Take them out and place them on a sheet pan.Repeat for all the batter.
6.To assemble the blintzes, put 1-2 tablespoons cheese mix in the crepe and fold the crepe over the cheese from the left and right and then top and bottom.Repeat for all crepes.
7.Now sear a pan with butter and place the blintzes flap side down and sear until lightly crisp, turn them over gently and sear on the other side and serve with blueberry topping.
Make sure your eggs and milk are at room temperature or there is a high chance of your flour to get lumpy.
Alternatively you can also bake the blintzes at 400F for a couple of minutes for the cheese to melt instead of pan frying them