Recipe information
Yield
makes 12; serves 6
Ingredients
For the crêpes
3
5
2
1
1
3
For the sauce
1
6
1
2
1
For the filling
16
4
1
1
1
Need to make a substitution?
Preparation
Step 1
Make the crêpe 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.
Step 2
Make the sauce: Combine 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.
Step 3
Make the filling: Purée cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries.
Step 4
Make the crêpes: Stir together the 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 crêpe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
Step 5
Transfer a crêpe to a clean work surface. Spoon 2 heaping tablespoons filling onto crêpe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crêpes and filling.
Step 6
Heat the reserved 1/4 cup butter-oil mixture in a clean pan over medium heat. Working in batches of 3, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place 2 blintzes on each plate. Spoon warm sauce over top, and dust with confectioners’ sugar.
