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Goat Cheese Blintzes with Blueberry Sauce

Ingredients

16 ounces (about 2 cups) crumbled goat cheese, loosely packed
16 ounces (about 2 cups) large-curd cottage cheese
3 eggs
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
12 crepes (see recipe below)
1 pound frozen blueberries
1/3 cup sugar
2 teaspoons cornstarch
powdered sugar and whipped cream, optional

Method

Preheat the oven to 250F.

In a large mixing bowl add the cheeses, eggs, sugar (1/4 cup plus 2 tablespoons), vanilla and 1/2 teaspoon of lemon peel and blend well. Line a baking sheet with foil.

Divide the cheese mixture among the crepes and mound in the center of each one. Fold one side of the crepe over the filling and press gently. Fold in the two ends and press gently. Fold over the remaining side and press to enclose the filling. Place the blintzes seam side down on the foil-covered sheet.

Combine the berries, 1/3 cup of sugar, cornstarch, and the remaining lemon peel in a large saucepan over medium heat. Allow the berry mixture to reduce over medium heat until the sauce has thickened, stirring often.

Bake the crepes in the oven for about 15 to 20 minutes.

Ingredients for the Crepes

1 cup flour
3 eggs
1cup milk, more if needed to thin mixture
2 tablespoons melted European-style butter (such as Keller's)
pinch of salt
clarified European-style butter for cooking

Method

Combine all the ingredients, stirring in enough milk to form the consistency of thin cream. Allow the mixture to stand 30 minutes.

In an 8-inch nonstick pan heat 2 to 3 tablespoons of clarified butter, swirl around and pour excess into a bowl. Add a small ladle of batter to the pan and swirl the batter around the pan so the pan is completely covered (too much and the crepe will be thick, too little and it will have holes). The crepes need to be as close to 8 inches in diameter as possible.

Fry each crepe quickly over medium-high heat until golden brown underneath. Flip crepe over and cook for about 1 more minute, or until brown. Remove and keep moist under cloth, foil, or plastic wrap. Repeat with the remaining batter.

Makes 4 - 6 Servings