Basic Crepe Batter:
1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
Cheese Filling:
1 1/2 cups ricotta cheese
4 ounces cream cheese
3 tablespoons confectioners’ sugar
1 lemon, zested and finely grated
1 egg
Blueberry Sauce:
2 tablespoons butter
2 pints blueberries
1/2 cup sugar (or 2 T. agave)
1 teaspoon cornstarch
1 lemon, juiced
Melted unsalted butter, for sauteing blintzes
Confectioners’ sugar, for dusting
Crepe Batter:
Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free.
Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate.
Refrigerate the batter for 1 hour to let it rest.
Cheese Filling:
In a food processor, combine the ricotta cheese, cream cheese, confectioners’ sugar, lemon zest, and egg and blend until smooth.
Cover and chill the filling to firm up.
Blueberry Sauce:
Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices.
Do not overcook – most of the berries should retain their shape.
Let cool on counter, or cover and refrigerate until ready to use.
To cook crepes:
Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance.
Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess.
Cook for 30 to 45 seconds, until the crepe batter sets, then flip it and cook another 30 seconds.
Assembly:
Preheat the oven to 400 degrees. Forming the blintzes is kind of like making burritos.
Spoon 2-4 T. of the cheese filling along the lower third of the crepe.
Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center.
Roll the crepe away from you a couple of times to make a package, ending with the seam side down.
Put an ovenproof skillet over medium heat. Brush with melted butter.
Pan-fry the blintzes about 2 minutes per side until crisp and golden.
Transfer the skillet to the oven and bake for 8-10 minutes so the egg in the filling cooks slightly and the cheese sets.
Using a spatula, transfer the blintzes to serving plates.
Spoon the blueberry sauce on top (warmed or at room temperature).
Dust with confectioners’ sugar, and serve right away.
Adapted from Tyler Florence
