Thursday, June 24, 2010

Cheese Blintzes

recipe from How to be a Domestic Goddess

12 crepes

1 ½ c cottage cheese
7 oz cream cheese, softened
1 egg
3 Tbsp sugar
½ lemon- zest only
Few drops of vanilla

Blueberry Sauce:
7 oz blueberries
3 Tbsp sugar
Juice of 1 lemon
1 tsp arrowroot or cream of tartar

2 heaping tsp powdered sugar
½ tsp cinnamon
1 ½ c sour cream

Preheat oven to 400 and butter a baking dish.

Mix all of the filling ingredients until smoothly combined. Fill crepes with 1 Tbsp of filling and fold. Place in dish and brush all crepes with melted butter. Bake 20-30 minutes until golden and puffy.

Meanwhile, make sauce by bringing berries, sugar, and lemon juice to boil over medium-high heat. Let bubble about 3 minutes until berries give a copious juice and cook down slightly. Stir in arrowroot and cook about 30 seconds until sauce is thick and glossy.

Remove blintzes from oven. Push powdered sugar and cinnamon through fine sieve to dust well. Serve with sauce. Serve sour cream on the side.

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