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Cheese Blintzes with Blueberry Topping
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A little work but well worth it!

Serves: 8

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Cook Time:
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Ashkenazi Dairy Dessert

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For the blintz:
1 cup milk
4 eggs
1/3 cup matza meal
1/3 cup potato starch
1/4 tsp. salt
2 tbl. oil for frying

For the filling:
1 8-oz package cream cheese
1 pint ricotta cheese
2 egg yolks
1 tbl. sugar
1 tsp. vanilla

For the blueberry topping:
3/4 cup honey
1/4 cup lemon juice
3/4 cup water
1/4 cup potato starch
1 tsp. lemon zest
2 cups fresh blueberries


  1. Mix together blintz ingredients (minus oil) with a whisk and refrigerate for 1 hour.
  2. Add oil to frying pan (spread evenly) and heat to medium high.
  3. Add two tablespoons of batter and spread to coat evenly
  4. Heat 1-2 minutes until top surface is dry and bottom is slightly browned. Remove and repeat until batter is used up. Add oil as required. Seperate stacked blintzes with wax paper to keep from sticking.
  5. Prepare the filling by mixing all the ingredients and set aside.
  6. Prepare the topping by heating all topping ingredients (minus blueberries) over medium heat until boiling. Continue boiling 3-5 minutes. Remove from heat and cool to warm. Mix in blueberries and keep warm.
  7. Place two tablespoons of cheese filling on center of unbrowned side of blintz. Fold in sides about 2 cm. (1 inch) then fold opposite edges to form rectangle.
  8. Bake at 400 degrees (F) for 15 minutes on greased baking sheet until lightly brown. Alternately, saute in oil.
  9. Top with blueberry topping and serve warm.

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