Blueberry Blintzes

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Made 'em, loved 'em. Family said "More more more please"!

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I just made blintzes with Alton's crepes (my standard recipe and this filling (which is identical to the Emeril filling at http://www.foodnetwork.com/recipes/emeril-lagasse/sweet-cheese-blintzes-with-apple-butter-recipe/index.html , with macerated strawberries on top. The "1 lemon" thing is odd, since you only use the zest (why not "1 tablespoon lemon zest" or "zest of one lemon"?, but the filling is great, and we loved them.

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My husband made these for Brunch! With two people the work didn't seem so much! We had left overs so I put them in fridge to re heat in a day or so. BONUS. I will definitely make these again maybe around the Holidays

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I am the chef at Log Spirit B and B and receive many compiments and request for this recipe. Thanks for another wonderful recipe!

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i haven't had a blintz this good since... well... EVER! i made a double batch of these for mother's day brunch and we didn't have a single one left! they were simply amazing. worth every second of work and i'll be making them again!

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When making crepes, I make two or three batches at a time, then freeze them, flat with parchment paper between each, then stacked into freezer bags (about a dozen fit per gallon sized bag. When I want to make anything with crepes, especially Tyler's Blintzes, I remove the quantity of crepes I'm going to use, and either let thaw at room temp, or zap them for 30 seconds (individually on high in the microwave. Doing the crepes ahead like this cuts your prep time for breakfast down to not much more than it takes to make the coffee!. Thanks Tyler, I've used more Tyler Florence Ultimate recipes than any other Food Network Chef (Ina is a close second. For those who really love Tyler's recipes, check out his Ultimate Beef Wellington. It is VERY labor intensive, but the results are SOOOO worth it. The first time I made the Wellington, as I cut the most perfectly cooked piece if meat and put it in my mouth, even I let out a groan of pleasure from the taste and texture. The recipe sounds complicated, and it is not for the absolute novice home chef, but just mastering a few techniques and results you'll acheive will give you tremendous confidence in the kitchen. The meat is expensive - for those who own a business, you may be able to join your local restaurant supply outlet (where many small restaurants buy their food. There I was able to purchase an entire 7lb beef loin for $30. The same cut, in the grocery store was over $80.

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The crepes turned out pretty great, as did the final blintzes, but the filling had too much lemon for us. Next time, I'd maybe try orange zest, or just vanilla.

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These are great....my standard Sunday brunch item. The freeze very well. I add 1 tsp of cognac to the crepe batter....very traditional, and keeps them from getting rubbery.

But I like them best with a fresh berry sauce when berries are in season. Just cut up fresh strawberries and put in food processor with 1 tsp of sugar for each 2/3 cup of berries. Process until still very chunky (like a salsa. Let sit while you heat up the blintzes. The berries juice up and they are great as is.

Also like fresh blueberry sauce (also add some sugar.....I process that a little finer...still has texture. Can add some grated lemon peel if you wish, but the fresh sauces have a lot more brightness to them than the cooked ones do and don't need so many additional ingredients.

Some powdered sugar on blintzes topped with fresh berry sauce....doesn't get better than this.

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I haven't made crepes in years, but had recently purchased blintzes filled with cheese in the supermarket. They were very good, but I felt mine would be better. My only problem is standing on my feet! I let the batter sit overnight. Perfect! Also, the best cheese would be farmer cheese or pot cheese which are both dry curd cheeses. However, I used small curd cottage cheese and blended in the food processor. They were really too loose and perhaps more cream cheese should have been added. ( a 1 lb cup of cottage cheese. I did not add the lemon, because I had none in the house. After making 15 crepes, three stuck together and I ended up with 12 crepes and about 1/3 or the filling left over. Today I halved the crepe batter recipe and made 7 more crepes and used up the filling. Much better than store bought!!! If you can, use a 1/4 cup measuring cup to use on an 8 inch non stick skillet. That is the perfect amount for 1 crepe. You should get about 12 to 15 crepes out of the crepe recipe.

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I have never made blintzes or crepes before so I was excited to try it. It was quite easy to make and not nearly as time consuming as I expected. I didn't have fresh blueberries so I used frozen and didn't have the measurements just right so the sauce didn't thicken up as much as I would have liked, but, tasted wonderful! The blintzes were light and nicely crispy on the outside. The lemon in the cheese was perfect with the blueberry sauce ( wouldn't recommend chocolate sauce on these! I tried it on the suggestion of my 8 year old son, but, the lemon didn't work with the chocolate! Would definitely make these again! Don't be afraid!