Recipe courtesy of Aida Mollenkamp
Show: Ask Aida
Episode: Cheese Please
Blueberry-Lemon Cheese Blintzes
Total:
2 hr 20 min
Active:
10 min
Yield:
12 blintzes
Level:
Intermediate
Total:
2 hr 20 min
Active:
10 min
Yield:
12 blintzes
Level:
Intermediate

Ingredients

For the blintzes:
For the filling:
For the berries:

Directions

For the blintzes: Add all the ingredients to a large bowl and whisk until evenly combined, about 30 strokes. Cover and refrigerate for at least 1 hour and up to 12 hours.

Heat a large nonstick pan over medium heat. Rub the pan with a paper towel dipped in oil. To check that the pan is properly heated, sprinkle the pan with a few drops of water and the water will "dance" around before evaporating.

Add 1/4 cup batter, tilting the pan to evenly cover or spread out in a circle using the back of a spoon. Cook until just set and browned, about 1 to 2 minutes. Flip and cook until second side is lightly browned, about 1 minute more. Remove from the heat and repeat with remaining batter. (Can be made up to 1 month ahead. Stack crepes and store covered in the freezer.)

For the filling: Combine all the ingredients in a large bowl and whisk until smooth. Cover and refrigerate until ready to use. (Can be made up to 1 day ahead.)

For the berries: Combine sugar, water, and 1/2 cup of the berries in a small pan and bring to a simmer over medium heat. Cook until the berries break down, sugar is dissolved, and mixture has slightly thickened, about 5 minutes. Remove from the heat. Add the remaining berries to a small bowl and pour in the syrup. Stir in the lemon juice and let cool to room temperature, at least 30 minutes. (Can be made up to 1 day ahead.) Cover and refrigerate until ready to use.

To assemble: Heat the oven to 375 degrees F and arrange a rack in the middle. Spoon 3 tablespoons of the filling down the center of each crepe. Fold the crepe over the filling, fold in the sides and roll up like a burrito. Put on a baking sheet and repeat until all the crepes have been filled. Bake until warmed through, (the internal temperature should register 160 to 165 degrees F on an instant-read thermometer) and filling is soft, about 15 minutes. Transfer to a serving platter and serve with the berries.

IDEAS YOU'LL LOVE

Blueberry-Lemon Tart

Recipe courtesy of Tyler Florence

Blueberry Cobbler with Lemon Honey Ice Cream

Recipe courtesy of Nancy Fuller

Macaroni and Cheese

Recipe courtesy of Tanya Holland

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Macaroni and Cheese

Recipe courtesy of Ree Drummond

Baked Macaroni and Cheese

Recipe courtesy of Alton Brown

Grown Up Mac and Cheese

Recipe courtesy of Ina Garten

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking