Cheese blintzes with blueberry sauce recipe

Recipes have been just as sparse as movie reviews on this new blog, part of the reason being I haven't been cooking a lot lately (too hot, too busy). But Jason and I have been trying to come up with something different for our usual Sunday morning Cribbage breakfast, and seeing prepared crepes in the produce section of our grocery store last weekend inspired me.

We've tried making crepes from scratch before and found the process tedious and disastrous. We just don't have the delicate hands required. Thus, when I mentioned to Jason that I wanted crepes for breakfast today, he gave me a look that screamed, "What are you smoking?" When I said we'd use prepared crepes, he thought my idea sounded good.

I wanted something light but filling. I wanted cheese. I wanted berries. Upon combining the simple blintz filling from an otherwise complicated Emeril Lagasse recipe with our store-bought crepes and a blueberry sauce from the VeganDad blog, I hit on something delicious.

The cinnamon sugar portion of Emeril's recipe makes WAY too much topping. He combines 1 tsp. cinnamon with 2 tbsp. sugar for eight blintzes. We managed to get nine blitzes out of our filling, and even stretching the topping to cover the extra blintz, the cinnamon-sugar flavor was a little overwhelming. I've halved it for the published recipe.

I used fresh blueberries for the sauce, although the recipe linked above calls for frozen. Because they're in season, that's practical now. If you're making this recipe in a few months, frozen will do.

Sunday morning cheese blintzes with blueberry sauce

Ingredients:

Filling
1 1/2 cups ricotta cheese
1/2 (8-ounce) package cream cheese, softened
1 large egg
3 tablespoons confectioners' sugar
1 lemon, zest finely grated

Store-bought 9- or 10-inch French crepes

Sauce
2 cups blueberries
1 cup water
3/4 cup sugar
2 tbsp cornstarch
2 tbsp lemon juice

Topping
1/2 tsp. cinnamon
1 tbsp. sugar


INSTRUCTIONS:

Preheat oven to 400 degrees

1. Combine all filling ingredients in a medium bowl. Whisk until smooth.

2. Spoon 1/4 cup of the filling down the bottom third of each crepe. Fold the edges over the filling, roll to seal the filling, and arrange in the bottom of a baking dish large enough to hold them in 1 layer.

3. Bake the blintzes until the bottom is golden brown and the filling is set, about 8 minutes.

4. While the blintzes are baking, make the sauce. Bring blueberries, 3/4 cup of the water, and sugar to bubbling in a saucepan.

5. Dissolve cornstarch in remaining 1/4 cup of water and add to pan. Stirring constantly, bring back to bubbling and let thicken.

6. Remove from heat and stir in lemon juice.

7. Stir together cinnamon and sugar in a small bowl.

8. Sprinkle cinnamon sugar topping over crepes.

9. Serve with blueberry sauce.