Ingredients
makes 12; serves 6
For the crêpes
3/4 cup plus 2 tablespoons whole milk5 tablespoons unsalted butter, melted
2 large eggs
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon coarse salt
3 tablespoons canola oil
Confectioners’ sugar, for dusting
For the sauce
1 pint blueberries (about 2 cups)6 1/2 tablespoons granulated sugar
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
1/2 teaspoon cornstarch
Pinch of coarse salt
For the filling
16 ounces cottage cheese4 ounces cream cheese, softened
1/2 cup plus 3 tablespoons granulated sugar
1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded
1/2 pint blueberries (about 1 cup)
Step 1
Make the crêpe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
Step 2
Make the sauce: Combine blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
Step 3
Make the filling: Purée cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries.
Step 4
Make the crêpes: Stir together the remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crêpe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
Step 5
Transfer a crêpe to a clean work surface. Spoon 2 heaping tablespoons filling onto crêpe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crêpes and filling.
Step 6
Heat the reserved 1/4 cup butter-oil mixture in a clean pan over medium heat. Working in batches of 3, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place 2 blintzes on each plate. Spoon warm sauce over top, and dust with confectioners’ sugar.Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.