Makes about 12 Blueberry Blintzes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- Batter
- 1 cup milk
- 1/4 cup cold water
- 2 large eggs
- 1 cup all-purpose flour
- 1 pinch salt
- 1 tablespoon sugar
- 3 tablespoons melted butter
Blueberry Filling:
- 1/2 cup sugar
- 1/4 teaspoon cinnamon
- 1 1/4 pounds washed, stemmed blueberries
- Confectioners' sugar
Preparation:
1. In a blender or food processor, combine milk, water, egg, flour, salt and sugar. Blend until batter is lump free, about 15 seconds or longer. Add the melted butter and blend for another 5 minutes. Refrigerate batter for at least 1 hour.
2. Meanwhile, in a large saucepan, combine sugar, cinnamon and blueberries. Toss and place over medium heat. Allow it to come to a boil, reduce heat and simmer 2 minutes. Remove from heat.
3. Lightly coat an 8-inch crepe pan or nonstick skillet with cooking spray. Place over medium heat. Pour in 1/4 cup batter and swirl until the bottom of pan is completely coated. Pour off any excess. Cook 30 to 45 seconds and flip. Cook an additional 30 seconds. Remove to a plate and cover with a paper towel to prevent drying. Repeat with the rest of the batter.
4. When ready to assemble, use a slotted spoon to place 1 to 2 tablespoons of berries (leave the sauce for garnish) on the lower third of the pancake. Fold the bottom up and away from you to cover the filling. Fold the two sides in toward the center. Roll the pancake away from you, ending with seam side down. Repeat with remaining pancakes and filling.
5. If your pan is well seasoned, it shouldn't need to be coated with additional vegetable spray. Heat the same pan over medium heat and add butter to fry each side of the blintzes for about 2 minutes until crisp. Remove to a serving place, garnish with confectioners' sugar.
Posted by: Aryella Trinidad
