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Honey Blueberry Blintzes
(8 servings) Printable Version
- For The Blintzes:
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4 eggs
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1 cup 2% milk
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1/3 cup matzo meal
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1/3 cup potato starch
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1/4 teaspoon salt
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Oil for frying
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For The Filling:
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3/4 cup honey
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3/4 cup water
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1/4 cup lemon juice
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1/4 cup potato starch
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1 teaspoon grated lemon peel
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2 cups (12 oz.) fresh or frozen blueberries -- thawed
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1 cup regular or low-fat sour cream
To make blintzes:
In a medium bowl, whisk together eggs, milk, matzo meal, potato starch and salt. Refrigerate for 1 hour. Rub a small frying pan with oil; heat over medium-high heat. Add 2 Tbs. batter and tilt pan to coat pan surface evenly.
Cook until surface of blintz no longer looks wet; carefully remove blintz. Repeat with remaining batter, oiling pan when necessary. Separate cooked blintzes with waxed paper and keep warm. (Blintzes may be prepared ahead of time and stored, covered, in refrigerator.)
To make filling:
In a medium saucepan, combine honey, water, lemon juice, potato starch and lemon peel. Heat over medium high-heat, stirring frequently, until mixture comes to a boil. Boil for 3 minutes, or until no longer cloudy. Remove from heat and allow to cool. Stir in blueberries.
Putting it togeter:
Spoon 2 Tablespoons blueberry-lemon filling on each blintz. Fold the sides toward center, then bottom up and top down. Place blintzes, seam-side down, in buttered 9x13-inch baking pan.
Bake at 400°F for 15 minutes, or until lightly browned on underside. Alternately, saute blintzes in small amount of oil until lightly browned and heated through. Serve warm with a dollop of sour cream.
Recipe and photo courtesy of the National Honey Board.
Interesting Fact
Lynne C. wrote to us with an interesting honey-related item: "Hi - just thought you might be interested to know that the dance the bees do is called the Waggle Dance in the UK and is also the name of a rather nice beer!" Thanks Lynne!
Interestingly, bees communicate with each other through a kind of dance which alerts one another to the location of pollen. You'll be dancing too after you taste this!
Mr Breakfast would like to thank SweetHoney for this recipe.
Recipe number 996. Submitted 5/24/2003.
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