Printable Recipe

Crepes

2/3 cup corn starch
1/2 cup milk
1/2 teaspoon salt
2 tablespoons butter, melted
2 eggs, lightly beaten

Filling

2 cups ricotta cheese
4 ounces cream cheese, softened
1/4 cup sugar

Blueberry Sauce

1/2 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries (fresh or frozen)

Preheat oven to 350°F.

To make crepes-
    Mix cornstarch and milk in a large bowl.  Stir until smooth.  Add salt butter and eggs.  Mix until batter is smooth and well blended.
    Heat a lightly greased 8" non-stick skillet over medium high heat.  Pour about 2 tablespoons batter into the pan, swirl pan so batter covers bottom.  Cook until batter is set and edges of crepe begin to curl, about 30-60 seconds.   Flip crepe and continue cooking another 30 seconds.  Remove crepe from pan and transfer to a plate.  Repeat with remaining batter.

To make filling-
     Combine ricotta, cream cheese and sugar until smooth and well mixed.  Set aside.

To make sauce-
     Combine sugar and cornstarch in a medium sauce pan.  Stir until well mixed.  Add water and blueberries.  Bring mixture to a boil over medium heat. Cook, stirring constantly until mixture is thickened, about 2-3 minutes.

To assemble blintzes-
    Spoon 2-3 tablespoons filling in the center of each crepe.  Fold up bottom of crepe over filling, fold in sides, and roll up.  Place blintzes seam side down in a greased casserole dish.  Bake 10-15 minutes or until heated through.

Place blintzes on serving plates, top with blueberry sauce.

Serves 4 (2 blintzes each)

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Debbie Arnold  - What's On the Menu Wednesday     |99.34.148.xxx |2011-03-01 14:19:08 Looking forward to what you have to say on What's On the Menu Wednesday this week! Reply | Quote 1   0

Christine     |204.191.162.xxx |2011-03-02 04:47:45 Yum! I love how easy these are! Do you think one could make the crepes with a less starchy flour? Reply | Quote 0   0

Carol   |97.100.62.xxx |2011-03-02 06:17:27 Hi Christine, I have only made these with cornstarch so I can't say from experience but I would think most flours would work. Reply | Quote 0   0

jo@blog-diggidy     |66.87.2.xxx |2011-03-02 13:37:22 uuummmm YUM!!! lol thnx! Reply | Quote 0   0

christy  - fudgeripple     |69.106.200.xxx |2011-03-04 14:20:02 how 'bout that...i was thinking of making ricotta this weekend...now i have a recipe to use it with! thank you for sharing with tuesday night supper club. Reply | Quote 0   0

Elizabeth Eaker  - Great!   |71.228.174.xxx |2011-04-22 10:42:23 We always made blintzes like this growing up for Good Friday dinner and Christmas Eve dinner... old Polish tradition. Our filling is made with two cups of cottage cheese, two egg yolks, 1/2 tsp. salt, and sugar and cinnamon to taste, mixed up in the blender. Our topping is sour cream sweetened with sugar and cinnamon, too. I'm so thankful to be able to keep our traditions and still take care of my health. Thanks! Reply | Quote 0   0

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