Wild Berry and Yogurt Blintz
A classic, European holiday dish that is creamy and delicious. Wild berries add just the right amount of tartness to this delicious dish.
|1 1⁄2||c||Stonyfield Organic Whole Milk|
|1 1⁄2||c||all-purpose flour|
|1⁄2||c||large-curd cottage cheese|
|1||c||Stonyfield Organic Whole Milk Vanilla Yogurt|
|1||tbsp||unsalted butter (melted)|
|Pinch of salt|
|Wild Berry Fruit Sauce|
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.
Wild Berry Fruit Sauce
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Get tasty seasonal recipes delivered right to your inbox.