Blueberry Cheese Blintzes

In case you missed it, here's my first post about cheese blintzes which gives a little bit of background. Matt was begging me to make cheese blintzes again so I finally decided to oblige him. This time, I happened to have some dried blueberries hanging around so I decided to make blueberry cheese blintzes. The results were delicious!

Blueberry Cheese Blintzes
Makes: 8 cheese blintzes

Crepes:
2 cups milk
6 tbsp butter, plus more for cooking
3 eggs
1 1/2 tbsp sugar
pinch of salt
1 cup flour

Filling:
8 oz cream cheese (1 brick), softened
2 tbsp sugar
1 egg yolk
1/2 tsp vanilla
2 tbsp dried blueberries

Topping:
1 egg plus 1 egg white
1/4 cup brown sugar

  

• To make the crepes, whisk together the eggs, sugar, and salt until the eggs are pale and fluffy, about two minutes. Set aside.
• Combine the milk and butter in a small sauce pan. Place over medium heat and stir constantly until the butter in melted.
• In a slow steady stream, gently pour the hot milk mixture into the eggs while whisking constantly.
• Add the cup of flour to the egg and milk mixture. Gently whisk until just combined.
• Preheat a skillet over medium-medium high heat.
• Once the pan is very hot, add a small amount of butter to the pan, then ladle in about 1/2 cup of batter. Swirl the batter around in the pan so that it spreads to all edges.
• Cook for about one minute per side until dark brown.

• Once all of the crepes are cooked, make the filling. Whip together the cream cheese and sugar in a stand mixture or in a bowl with a hand mixer on medium until light and fluffy.
• Add the egg yolk and vanilla (save the egg white for later). Mix until well combined.
• With a spatula, fold in the dried blueberries.

• Place two tablespoons of filling in each crepe, about the size of a golf ball. Spread the filling along the middle of the crepe, then fold it in half. Then fold the ends in and continue rolling up the crepe; just like you would with a burrito.
• Now whip together the egg white and another egg.
• Once all of the crepes are assembled, hold the crepe with the seam side toward you. Dip the crepe in the egg, then the brown sugar.
• Lay the crepes, seam side down (sugared side up) in a lightly greased 13" x 9" glass baking dish.
• Bake at 375° F for 25 minutes.
• Allow to cool for at least 5 minutes before serving. These are actually best served room temperature... If you can wait that long!