Blueberry Blintzes

Ingredients

• Hide ingredients for 6 Blintzes 1 6 Blintzes (opens in new tab) 6 Blintzes
  • 1 cup (125g) all-purpose flour
  • 1 cup (235g) milk
  • 3 large eggs
  • 2 tablespoons (30g) butter, melted
  • 2 teaspoons sugar
  • Pinch of salt
  • 2 tablespoons butter

  Sub-recipe steps

  1. Combine in a blender or food processor and blend or process until smooth: 1 cup (125g) all-purpose flour; 1 cup (235g) milk; 3 large eggs; 2 tablespoons (30g) butter, melted; 2 teaspoons sugar; Pinch of salt
  2. Place a medium nonstick skillet over medium heat. Have ready: 2 tablespoons butter
  3. Add ½ teaspoon butter to the skillet and swirl to coat. Pour 3 tablespoons of batter into the skillet, tilting and rotating the skillet to cover the bottom. Cook without turning until the batter is dry and set and the underside is golden, about 3 minutes. Slide the blintz onto a plate and repeat with the remaining batter, adding more butter after cooking each blintz.
• 1 cup fresh or unthawed frozen blueberries
• Finely grated zest and juice of ½ lemon
• 2 tablespoons sugar
• (Pinch of ground cinnamon)
• 1 cup fresh or unthawed frozen blueberries
• Hide ingredients for Sour cream, Crème Anglaise, or Lemon Curd 1 Sour cream, Crème Anglaise, or Lemon Curd (opens in new tab) Sour cream, Crème Anglaise, or Lemon Curd
  • 5 large egg yolks
  • ⅓ to ½ cup sugar
  • ⅛ teaspoon salt
  • 2 cups whole milk, 1 cup whole milk plus 1 cup heavy cream, or 2 cups half-and-half
  • 1 teaspoon vanilla, rum, or dry sherry, or a little grated lemon zest

  Sub-recipe steps

  1. Lightly beat in a medium bowl: 5 large egg yolks; ⅓ to ½ cup sugar; ⅛ teaspoon salt
  2. Heat in a medium saucepan over medium heat until bubbles form around the edges: 2 cups whole milk, 1 cup whole milk plus 1 cup heavy cream, or 2 cups half-and-half
  3. Slowly whisk the hot milk into the egg yolk mixture to warm it. Return this mixture to the saucepan and place over medium-low heat. Stir the sauce gently but constantly with a silicone spatula, sweeping the entire pan bottom and reaching into the corners. As soon as the custard is thickened enough to coat the back of a spoon and reaches 170° to 175°F on an instant-read thermometer, pour it through a sieve into a bowl and stir in: 1 teaspoon vanilla, rum, or dry sherry, or a little grated lemon zest
  4. Serve warm or cold. If serving cold, let the sauce cool thoroughly before covering and refrigerating. Condensation will cause it to thin. The sauce can be covered and refrigerated for up to 3 days. To reheat, scrape the sauce into a double boiler over warm (165°F) water and stir occasionally until warmed through.