Blueberry Blintzes

Years ago, before I met my beloved Hubby, I was dating a man who was Italian. He was very Italian, devoutly Catholic and dedicated to his very Italian mother. His mother was a strong, independently fierce woman. She had certain ideas about the girl (or rather woman as we were well into adulthood) that her Catholic son would one day marry. And she had an interesting way of weeding out undesirable qualities.

One Sunday after Mass, we took his mother out for Brunch at Two Guys from Italy, a once popular Italian restaurant that has since closed its doors. Their Sunday Brunch was served buffet style, with a wide array of brunch favorites, including two of my favorites – Bagels with Lox and Blueberry Blitzes. Just as I was about to take my first bite of heavenly Blintze, his mother gave me a cold, hard look.

“I thought you were a Catholic girl.” She hissed.

“I am.” I responded in confusion.

“Then why is a Catholic girl eating Jewish food?” This lovely old woman wasn’t kidding. She really though my selection was somehow reserved for Jewish people and that I had somehow revealed something dark of myself. Oh my.

Well, if that is the case, then I am here to declare myself a woman of all nations and faiths as I love all good food. Let’s embrace good eating wherever it might come.

Blueberry Blintzes
The Batter
1 1/2 cups milk
1 1/4 cups all-purpose flour
1/4 cup cold water
1/4 tablespoons butter, melted
3 large eggs
1/4 teaspoon salt
1/2 tablespoon sugar

In a large bowl or mixer, begin making your batter by combining milk, water, butter, eggs, flour, salt and sugar. Mix until the batter is smooth and there are no lumps.

Refrigerate for at least 1 hour (or up to 12).

Take an 8-inch crepe pan (important to have a small pan to insure size and thickness of blintzes) and add a small amount of butter. Place over medium heat.

When the pan is hot, pour in a 1/4 cup of batter and slowly tilt the pan to evenly spread the batter in a circle, until the bottom is completely covered.

Cook for 45-60 seconds, or until the batter is just set and the bottom is browned; flip out of pan, cooked side up, onto a plate. Cover with parchment or waxed paper to keep each pancake separated. Repeat with the remaining batter.

Blueberry Filling
1 1/4 pounds blueberries, washed and stemmed
1/2 cup sugar
1 tablespoon lemon juice
2 teaspoons diced lemon zest
1/4 teaspoon cinnamon

For the filling, in a saucepan mix blueberries, sugar, lemon zest, lemon juice and cinnamon together. Place filling mixture over medium heat. Bring to a boil, then quickly reduce heat and let simmer for 2-3 minutes. Remove from heat.

Other Ingredients
Butter, for greasing pan
Confectioners sugar, garnish

To Assemble: Use a slotted spoon to put 1-2 tablespoons of berry mixture (leaving sauce to drizzle over the top) on the lower third of the blintz. Fold the bottom up and over the filling, tuck in both sides (like a burrito) as you go and roll towards the top of the blintzes. You should end with the seam side down. Repeat with rest of blintzes.

Add some more butter to your pan and lightly fry each blintz for a golden crisp outer edge.

Remove to a serving platter and garnish with leftover berry sauce and powdered sugar.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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