Fresh lemon zest and dried blueberries make the creamy ricotta cheese filling in these blintzes special.
When heated, the blueberries become plump and tender.
Blintzes are a popular food for the Jewish celebration of Hanukkah, which starts at sunset on Friday. But they’re also great for Christmas or New Year’s brunches or other festive events.
Lemon & dried blueberry blintzes
For the crepes:
1-1/4 cups all-purpose flour
2 tsp. powdered sugar
4 large eggs
1-1/4 cup low-fat milk
3/4 cup water
6 tbsp. butter, melted, plus more for brushing
For the filling:
2 cups part-skim ricotta cheese
3 tbsp. sour cream, plus extra for serving
1/4 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp. lemon zest
3/4 cup dried blueberries
To make the crepes, in a blender combine the flour, powdered sugar, eggs, milk, water and melted butter. Blend until smooth.
Let the batter rest, refrigerated, for 20 minutes or up to 1 day.
Heat a 10-inch, nonstick skillet or crepe pan over medium. Brush the pan with melted butter (you may only need to do this for every other crepe).
Pour 1/4 cup of the batter into the center of the pan, then immediately tilt and rotate the pan to spread the batter evenly over the bottom.
Cook the crepe until the edges are lightly browned and beginning to curl up, about 2 to 3 minutes.
Carefully loosen the edges of the crepe with a spatula and flip the crepe over in the pan. Cook until the second side is slightly browned, about another 20 seconds.
Slide the crepe onto a plate.
Prepare the remaining crepes in the same manner. There should be enough batter for 16 crepes.
Heat the oven to 350 F. Coat a 9x13-inch baking dish with butter or cooking spray.
To make the filling, in a medium bowl stir together the ricotta, sour cream, sugar, egg, egg yolk, lemon zest and dried blueberries.
To assemble the blintzes, one at a time place a crepe on a clean work surface with the paler side facing up.
Place 2 tablespoons of the ricotta filling at the center of the crepe. Fold the opposite sides of the crepe over the center until they barely touch. Fold in the other 2 sides to make an envelope that completely encloses the filling.
Place each folded crepe seam down in the prepared baking dish.
Brush the tops of the blintzes with melted butter and bake until they are golden and begin to puff up, about 20 to 30 minutes.
Serve warm with sour cream (if desired) and blood orange-lime compote.
Makes 8 two-blintz servings.