Blueberry Blintzes
Blueberry BlintzesFor the filling:
1 1/2 cups (375 ml) cottage cheese or ricotta
1 cup (250 ml) fresh or thawed frozen blueberries (reserve about 1/4 cup (60 ml) for garnish)
2 Tbs (30 ml) bread crumbs
2 Tbs (30 ml) sugar
1 egg, beaten
1 tsp (5 ml) cinnamon
1 recipe crêpes (see above)
Powdered (confectioner's) sugar for garnish, optional
Combine the filling ingredients and stir to mix thoroughly. Place a spoonful on each crêpe, fold the ends towards the center and roll up like a burrito. Melt a little butter in a saute pan and saute the blintzes until golden on both sides. Garnish with reserved blueberries and powdered sugar if desired. Serves 6 to 8.
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