Honeyed Blueberry Breakfast Blintzes

By Treebs

Breakfast and Brunch by Nancy N Wilson

Ingredients

• THE BLINTZ:
• 4 lg eggs, lightly beaten
• 1 cup whole milk
• 1/3 cup matzo meal or dry bread crumbs
• 1/3 cup potato starch
• 1/4 tsp salt
• Oil for frying
• THE FILLING:
• 3/4 cup honey
• 3/4 cup water
• 1/4 cup lemon juice
• 1/4 cup potato starch
• 1 tsp lemon zest (grated lemon peel)
• 2 cups fresh blueberries (or frozen blueberries, thawed)
• 1 cup sour cream

Details

Adapted from google.com

Preparation

Step 1

THE BLINTZ:

In a medium bowl, whisk together eggs, milk, matzo meal, potato starch and salt. Refrigerate for 1 hour.

Rub a small frying pan with oil; heat over med-high heat. Add 2 tbsp batter and tilt pan to coat pan surface evenly. Cook until surface of blintz no longer looks wet; carefully remove blintz. Repeat with remaining batter, oiling pan when necessary. Separate cooked blintzes with waxed paper and keep warm. (Blintz may be prepared ahead of time and stored, covered, in refrigerator.)

THE FILLING:

In a medium saucepan, combine honey, water, lemon juice, potato starch and lemon peel. Heat over med-high heat, stirring frequently, until mixture comes to a boil. Boil for 3 minutes, or until no longer cloudy. Remove from heat and cool. Stir in blueberries.

ROLL THE BLINTZES:

Spoon 2 tbsp blueberry-lemon filling onto each blintz. Fold the sides toward center, then bottom up and top down. Place blintzes, seam-side down, in buttered 9"x 13" baking pan. Bake at 400 degree F. for 15 minutes, or until lightly browned on underside.

Serve warm with a dollop of sour cream.