A classic, European holiday dish that is creamy and delicious. Wild berries add just the right amount of tartness to this delicious dish.
| Crêpes | ||
|---|---|---|
| 1 1⁄2 | c | Stonyfield Organic Whole Milk |
| 6 | large eggs | |
| 1 1⁄2 | c | all-purpose flour |
| 3⁄8 | tsp | salt |
| 2 | tbsp | butter (melted) |
| Blintz Filling | ||
| 1 | c | farmer cheese |
| 1⁄2 | c | large-curd cottage cheese |
| 1 | c | Stonyfield Organic Whole Milk Vanilla Yogurt |
| 1 | egg yolk | |
| 1 | tbsp | unsalted butter (melted) |
| 1 | tbsp | sugar |
| Pinch of salt | ||
| Wild Berry Fruit Sauce | ||
| 2 | c | blueberries |
| 1 | c | blackberries |
| 1 | c | raspberries |
| 3⁄4 | c | sugar |
| 5 1⁄2 | tsp | flour |
In a large bowl, mash together cottage cheese and farmers cheese. Fold in yogurt. Add egg yolk, melted butter, sugar and salt. Mix it all together. Place 2 tablespoons of filling in each crepe, fold up bottom to cover filling. Fold down top then flip over and fold in sides. Repeat with remaining crepes and filling.
In a saucepan combine blueberries, blackberries, sugar, and flour. On low heat stir until sugar dissolves 3-4 minutes. Remove from heat and stir in raspberries.Heat 1 tablespoon of butter in skillet over moderate heat. Put 2 blintzes in pan at a time, brown on both sides. Place two blintzes on each plate and cover with Wild Berry Fruit Sauce
In a blender combine milk and eggs. Add flour and salt, blend at low speed (less than one minute) until smooth Let stand for 1/2 an hour. Place skillet over moderately low heat. Brush pan with butter and heat until butter begins to smoke. Pour 1/3 to 1/4 cup of batter into skillet. When the crepe begins to blister and edges curl (about 1-2 minutes) it is ready to flip. It's best to use a flexible spatula. After cooking for one to two minutes on the other side remove from skillet. Repeat with the remaining mixture until it is used up.