- 3 eggs
- 1/2 cup milk
- 1/2 tsp. baking powder
- 1/2 cup all-purpose flour
- 2 Tbsp. melted butter
- Nonstick cooking spray
- 2 pints (5 to 6 cups) blueberries
- 2 tsp. fresh lemon juice
- 1/2 cup sugar
- 2 tsp. cornstarch
- 1 package (7.5 ounces) farmer's cheese
- 1 1/2 cups 4 percent cottage cheese
- 1/4 cup confectioners' sugar
- 1 egg yolk
- 1 Tbsp. all-purpose flour
- Zest of 1 lemon
To make blintzes: Puree ingredients (except cooking spray) in a blender until smooth. Cover and refrigerate at least 30 minutes.
Coat an 8-inch nonstick pan with cooking spray; place over medium heat. Pour in about 2 Tbsp. batter; swirl pan so batter covers bottom. Replace pan on burner and cook until batter is just set and underside is lightly browned. Transfer to a plate. Repeat with remaining batter, stacking blintzes as you go.
To make sauce: Combine ingredients in a medium saucepan over medium heat. Cook until berries release juices and sauce just boils, 3 to 4 minutes; set aside.
To make filling: Line a baking sheet with parchment paper. Mix ingredients in a medium bowl. Spoon 2 Tbsp. filling on 1/4 of each blintz, leaving a 1/4-inch border along the edge. Fold in half, then in half again; transfer to baking sheet. Cover loosely with foil and bake until filling is set, 12 to 15 minutes. Place 2 blintzes on each of 6 plates, and top with blueberry sauce before serving.
Note: Blintzes can be baked, as the recipe states, or fried in butter (about 1 Tbsp. for 3 or 4, in a large pan). If you can't find farmer's cheese, use 1 extra cup cottage cheese. Add more flour if the filling seems too loose.