Sunday, October 9, 2011

Blintzes with blackberry sauce


If you are an Eastern European Jew, you're probably familiar with blintzes. For the uninitiated, blintzes are crepes (known as bleitlach) wrapped around a soft cheese-based filling. Usually, they are served with a fruit topping (like pie filling), applesauce, and/or sour cream. I decided to make these with a healthier, low-carbier spin with crepes are based on coconut flour.

The first couple crepes that I made fell apart, and I realized that it's because I was making them too thick. It will probably take some trial and error and it depends on the size of your pan; a scant 1/4 cup of batter worked for me. If you completely fail with these, you could scatter a layer of crepes slightly overlapping in the bottom of a casserole dish, spoon the filling on top, cover with another layer of crepes, bake, then cut into squares.

LEMON-CARDAMOM BLINTZES WITH BLACKBERRY SAUCE
Makes about a dozen

INGREDIENTS
For the crepes:
  • 6 eggs
  • 6 Tbs melted butter (could substitute oil)
  • 1 Tbs honey or sweetener of choice (optional)
  • Pinch salt
  • 6 Tbs coconut flour
  • 1/2 cup unsweetened almond milk
  • 1/2 cup club soda
  • 1 tsp vanilla extract
For the filling:
  • 12 oz farmer's cheese
  • 4 oz cottage cheese, ricotta, or cream cheese (I used cottage cheese, I think I will use cream cheese next time)
  • 1 Tbs melted butter
  • 1 Tbs sweetener of choice
  • Zest of one lemon, finely grated or chopped
  • 1 Tbs lemon juice
  • 1 tsp vanilla extract
  • I added a teaspoon of Penzey's baking spice; I think 1/2 tsp each of cinnamon and cardamom would be a good substitute.
For the blackberry sauce:
  • 1 cup blackberries (fresh or thawed frozen)
  • Sweetener to taste
  • Xanthan gum (optional, if you like it thicker)
DIRECTIONS

For the crepes:
  1. Start preheating a nonstick crepe pan or skillet on medium-low heat.
  2. Combine all the ingredients except for the club soda in a blender and blend well. Add the club soda a pulse a few times to mix thoroughly.
  3. When pan is hot, brush or spray with oil or butter. Pour in about 1/4 cup of batter and swirl around to coat the pan evenly. Cook, turning once, until both sides are golden brown. Set aside. Can be made a day in advance.
For the filling:
  1. Mash together all ingredients until combined. I used a potato masher.
  2. Cover and set aside in the refrigerator.
For the sauce:
  1. Mash berries in the bottom of a saucepan. Bring to a boil over medium high, then turn heat to low.
  2. Add sweetener, 1 Tbs at a time, and taste until you reach desired level of sweetness.
  3. Simmer on low for 5-10  minutes or until slightly thickened.

For the blintzes:
  1. Roll up about 2-4 Tbs filling in each crepe, folding both ends so that it is closed. Amount of filling will depend on the size of your crepes and how full you like your blintzes.
  2. Heat butter in a nonstick skillet over medium heat. Cook the blintzes, a few at a time, turning once until golden brown and crisp.
  3. Serve with blackberry sauce and/or sour cream.

2 comments:

buttoni said...

These look LOVELY, Erica! I'm looking forward to trying them with my next batch of blackberries. I'm actually expecting my two-year blackberry bushes to start producing next year so maybe I can do these with my OWN blackberries!

hailey said...

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Thanks!

Hailey William
haileyxhailey@gmail.com

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