This recipe uses a secret ingredient to boost the flavor or your blintzes. Your family will love it!
For the crepes:
1 tablespoon sugar
1 tablespoon melted butter or oil
1½ cups flour
3 tablespoons vanilla pudding mix
1½ cups milk
For the Cheese Filling:
8 ounces farmer cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
For the Blueberry Sauce:
2 tablespoons butter
2 pints fresh blueberries, washed and picked over
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced
Make the blintzes:
Beat eggs with sugar, oil and vanilla in a large bowl. Stir in flour and pudding mix until no lumps are visible. Add milk and mix until well combined. Let the batter rest in the refrigerator for 30 minutes.
Brush an 8 or 9 inch skillet or crepe pan lightly with oil. Heat over medium-high flame. When the pan is hot, pour in approximately 1/4 cup batter and tilt the pan to cover the bottom completely. Cook about one minute or until crepe is golden on the bottom. Flip the crepe and cook 45 seconds to brown the other side. Remove and cool on a rack or paper towel. Stack the blintzes only after they have cooled somewhat.
Make the filling:
Combine the farmer cheese, cream cheese, confectioners' sugar, vanilla and egg in a large bowl and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
Make the sauce:
Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.
Assemble the blintzes:
Preheat the oven to 400 degrees F.
Lay one blintze on your work surface. Spoon 2 heaping tablespoons of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the blueberry sauce on top, dust with confectioners' sugar, and serve right away.