BLUEBERRY BLINTZES
6 blintzes
Prepare:
- 6 Blintzes
Combine in a medium saucepan:
- 1 cup fresh or unthawed frozen blueberries
- Finely grated zest and juice of ½ lemon
- 2 tablespoons sugar
- (Pinch of ground cinnamon)
Bring to a boil over medium heat, stirring constantly, then continue to boil until the mixture is the consistency of jam. Add:
- 1 cup fresh or unthawed frozen blueberries
Cook and stir for 1 minute. Transfer to a bowl and let cool to room temperature.
Spoon 2 generous tablespoons of the filling onto the center of the pale side of each blintz. Fold and roll each into a rectangular package as for Sweet Cheese Blintzes. Cook or store as directed.
Serve immediately with:
- Sour cream, Crème Anglaise, or Lemon Curd