Ingredients
- ½ Cup Bonne Maman Wild Blueberry Preserves
- 1 Teaspoon Finely Grated Lemon Zest
- ½ Cup Fresh Blueberries
- 2 Teaspoons Lemon Juice
- 4 Tablespoons (60G) Unsalted Butter, Melted And Cooled Slightly, Plus More For Brushing Pan
- 1 Cup (240Ml) Whole Or 2% Milk
- 4 Large Eggs, Room Temperature
- 1 Cup (120G) All-Purpose Flour
- ¼ Teaspoon (1.5G) Kosher Salt
- 2 Cups Whole Milk Ricotta (Or Cottage Cheese)
- ½ Cup Mascarpone Or Softened Cream Cheese
- 1 Tablespoon Granulated Sugar
- 2 Tablespoons Bonne Maman Wild Blueberry Preserves
- ½ Teaspoon Vanilla Extract
- ½ Teaspoon Finely Grated Lemon Zest
- 2 Large Egg Yolks
Directions
Add preserves, zest and blueberries to a small saucepan set over medium heat. Bring to a simmer and cook until blueberries soften, 4 minutes. Remove from heat, stir in lemon juice and set aside.
Combine crêpe ingredients in a blender and blend on medium speed for 15 seconds, until the batter is smooth and lump-free (you can also do this with a whisk). Refrigerate the batter for 1 hour to let it rest. (Letting the batter rest gives the crêpes a better, softer texture).
Heat a 10-inch non-stick skillet or crêpe pan over medium heat. Once heated, brush pan lightly with melted butter or oil. If batter has gotten too thick to pour easily while in the fridge, you can add an additional tablespoon or two of milk or water to thin it. Pour a scant ⅓ cup batter into pan, just enough that it coats the bottom in an even layer when you swirl it around. Let cook, undisturbed, until the crêpe becomes a pale golden color underneath or at the edges. (It will brown more later)
Flip and cook on the other side for another 20-30 seconds, then slide onto a plate to cool. Repeat with remaining batter, brushing the skillet very lightly with additional oil or butter as needed. You can stack the crêpes on top of each other even when they’re hot, they won’t stick together.
Crepes can be made up to 2 days ahead. Cover the plate with plastic wrap and refrigerate, if not using immediately).
In a medium bowl, whisk all filling ingredients together until smooth. Spoon ¼ cup of the filling along the lower third of the crepe, leaving an inch on either side free. Fold the bottom edge over to just cover the filling; then fold the 2 sides into the center. Roll the crepe again to make a package, ending with the seam side down, forming a burrito-shape.
Filled blintzes can be refrigerated for up to 2 days or frozen between layers of parchment or waxed paper for up to 2 months.
Heat a little butter over medium heat in a skillet until it stops foaming. Add blintzes to pan seam-side down (don’t crowd pan, cook in batches) and fry blintz until golden brown. Gently flip and brown the other side. Transfer to a plate and drizzle with Wild Blueberry Syrup and fresh blueberries, if desired.
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