Cheese Blintzes with Blueberry Sauce

Name: Cheese Blintzes with Blueberry Sauce
Yield: Makes 12 blintzes
Ingredients: 1 1/2 cups whole milk; 6 large eggs; 1 1/2 cups all-purpose flour; 3/8 teaspoon salt; 2 tablespoons butter, melted; 1 1/2 cups (12 ounces) farmer cheese; 1/2 cup (4 ounces) large-curd cottage cheese (4% milk fat); 1 egg yolk; 1 tablespoon unsalted butter, melted; 1 tablespoon sugar; salt; 4 1/2 cups fresh blueberries (from 5 half-pint containers, picked over); 3/4 cup sugar; 1 1/2 teaspoons cornstarch; 4 tablespoons butter; Iron skillet or crêpe pan; Flexible metal or plastic spatula

The filling of these classic cheese blintzes gets its perfect consistency from a mix of cottage and farmer cheeses. The latter, a drier version of cottage cheese, is available at most supermarkets. A simple blueberry sauce tops off the dish. If blueberries aren't in season, frozen berries can be substituted. Use unsweetened, and do not defrost them before combining with the sugar and cornstarch.

September 21, 2005

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Cheese Blintzes with Blueberry SauceJason Brenner

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