This fresh berries dish is always a treat and a particularly good choice for shehehiyanu, the blessing over the new fruits of the season.
- 2 eggs
- 1 1/2 teaspoon salt
- 1 cup water
- 1 cup all purpose flour
- Butter or oil, for frying
- 8 ounces regular milk or lowfat cottage cheese, drained
- 8 ounces cream cheese
- Pinch salt
- 1/4 cup Sugar
- 1 egg Yolk
- 1 teaspoon grated lemon zest
- 1 cup blueberries or raspberries or a combination
- Berry Sauce:
- 1 pint strawberries, hulled and halved
- 1 1/4 cup seedless raspberry jam
- 1 tablespoon fresh lemon juice
- 1/4 to 1/2 cup confectioners' sugar
Whisk together eggs, salt, and water until well blended. Whisk in flour, a little at a time, until batter is smooth. Let stand about 30 minutes.
Heat a small amount of butter or oil in a well seasoned or nonstick 6-or-7-inch skillet. Make sure pan is very hot. Pour about 3 tablespoons batter into pan, tilting it so that batter covers bottom of pan evenly. Cook about 2 to 3 minutes. Uncooked side will lose its shine and look dull when ready. Remove and repeat process until all the batter is used. Stack blintz rounds one on top of another. You should have at least twelve.
With electric beater, combine cottage and cream cheese with salt, sugar, egg yolk, and lemon zest. Fold berries in by hand. Place about 2 tablespoons filling in center of cooked side of blintz. Fold 2 opposite sides over filling, then overlap the other 2 sides. Repeat with remaining blintzes, and filling.
In a large skillet over medium-high heat, heat butter or oil. Place filled blintzes in pan, seam side down. Cook until golden brown, about 3 minutes per side. Serve 1 or 2 blintzes per person with a spoonful of berry sauce poured over each.
Puree ingredients in a blender or food processor. Makes about 1 1/2 cups
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