Cheese Blintzes with Blueberry Sauce

By mrsmosey

I think I may have added more sugar to the sauce because the recipe really calls for cherries and i switched it to blueberries which are more tart. You can taste it and adjust it while its cooking.

Ingredients

• Crepe Batter:
• 2 Tbsp Melted Butter (+ a lot more for frying)
• 1 1/2 cups Milk
• 2/3 cup Flour
• 1/2 tsp Salt
• 3 Eggs
• Cheese Filling:
• 2 lbs Farmer Cheese
• 1 cup Sugar
• 2 Eggs
• 2 tsp Vanilla Sugar
• Blueberry Sauce:
• 1 lb Blueberries
• 2/3 cup Water (I use less)
• 1/4 cup Sugar

Preparation

Step 1

Beat the melted butter and remaining crepe ingredients until smooth (you can use an immersion blender if you would like). Cover and refrigerate at least 2 hours. Brush a 7" and 10" crepe pan with some melted butter and heat.

Pour 1/4 cup of batter into crepe pan and tip slightly to evenly coat the bottom of the pan. Cook 2 minutes or until top is set and underside is slightly brown. Invert crepe into the 10" skillet and cook for another 1-2 minutes. Drain on paper towel. Repeat with remaining batter.

Mix together the filling ingredients.

Either stack or roll blintzes with filling.

Blueberry Sauce:
Over medium heat, combine water and blueberries and bring to a boil. Reduce heat to low, cover and simmer 5 minutes or until tender. Add sugar during last minute of cooking.