• Partnered with
  • Quick
  • Easy
  • Serves 10
  • 10 mins prep
  • 20 mins cook

Blueberry blintzes

Blueberry blintzes

Originally from Russia, blintzes are little parcels consisting of a tender crêpe folded around a filling of ricotta and cream cheese. They are divine!

Ingredients

Crêpes

  • 1 cup plain flour
  • 1/4 tsp salt
  • 4 eggs, lightly beaten
  • 4 tbsp butter, melted
  • 25 g butter (for greasing)
  • 1 cup milk

Filling

  • 1 1/2 cups ricotta
  • 4 tbsp cream cheese
  • 1 tbsp honey or sugar
  • 1/2 lemon, zest only
  • 1 egg, lightly beaten
  • 1 cup frozen berries, heated through
  • 1 tbsp sugar, to serve

Steps

Crêpes

  1. Sift the flour and salt into a bowl.
  2. Make a well in the centre and pour in the eggs and melted butter.
  3. Whisk a little, then add the milk until you get the consistency of thick pouring cream.
  4. Heat a pan to medium-hot. Run a knob of butter around the pan until it is well greased, reserving the rest to use for greasing between each crêpe.
  5. Pour about ¼ cup of batter into the centre of the pan. Quickly tilt it to swirl the batter around and create a thin layer around the pan.
  6. Cook until golden on one side, then flip. Cook for a further 20 seconds or until lightly coloured, then remove and set aside on a plate.
  7. Repeat until all the batter has been used up, stacking the crêpes ohttp://cms.live.nzfood.wn.bauer-media.net.au/cms/umbraco/images/editor/save.gifn top of each other.

Filling

  1. To make the filling, blend all the ingredients in a bowl until almost smooth – I like to leave some lumps of cream cheese for small bursts of tanginess.
  2. Assemble the blintzes by putting 1 heaped tablespoon of filling onto each crêpe and folding up into small parcels.
  3. To serve, warm each parcel through in a well-greased pan and top with the blueberries.

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