Ingredients
3eggs
½cupmilk
½tspbaking powder
½cupall purpose flour
2tbspbutter,melted
nonstick cooking spray
4cupsblueberries
2tspfresh lemon juice
½cupsugar
2tspcornstarch
1pkgfarmer’s cheese
1½cups4% cottage cheese
¼cupconfectioners’ sugar
1egg yolk
1tbspall purpose flour
1lemon zest
Preparation
Preheat oven to 300 degrees F.
Puree ingredients (except cooking spray) in a blender until smooth. Cover and refrigerate at least 30 minutes.
Coat an 8-inch nonstick pan with cooking spray; place over medium heat. Pour in about 2 tablespoons batter; swirl pan so batter covers bottom.
Replace pan on burner and cook until batter is just set and underside is lightly browned. Transfer to a plate. Repeat with remaining batter, stacking blintzes.
Combine ingredients in a medium saucepan over medium heat. Cook until berries release juices and sauce just boils. Set aside.
Line a baking sheet with parchment paper. Mix ingredients in a medium bowl. Spoon 2 tablespoons filling on ¼ of each blintz, leaving a ¼-inch border along the edge.
Fold in half, then in half again; transfer to baking sheet. Cover loosely with foil and bake for 12 to 15 minutes, until filling is set.
Place 2 blintzes on each of 6 plates, and top with blueberry sauce before serving.
