These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.
- Servings: 6
- Yield: Makes 12
Photography: Ellie Miller
Source: Martha Stewart Living, September 2006
For the Crepes
- 3/4 cup plus 2 tablespoons whole milk
- 5 tablespoons unsalted butter, melted
- 2 large eggs
- 1 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon coarse salt
- 3 tablespoons canola oil
- Confectioners' sugar, for dusting
For the Filling
- 16 ounces cottage cheese
- 4 ounces cream cheese, softened
- 1/2 cup plus 3 tablespoons granulated sugar
- 1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded
- 1/2 pint (about 1 cup) blueberries
For the Sauce
- 1 pint (about 2 cups) blueberries
- 6 1/2 tablespoons granulated sugar
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon cornstarch
- Pinch of coarse salt
Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.
Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.