Blintzes with Triple Berry Sauce

Print recipe as: 3x5 | 4x6 | 8.5x11
Jazz up breakfast with this simple and delicious protein rich combo. Purchased crepes are filled with creamy cottage cheese and dressed up with a triple berry sauce.


Ingredients
  • 1 cup AE Cottage Cheese
  • 3 ounces cream cheese, softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon minced lemon zest
  • ¼ teaspoon salt
  • 3 cups mixed fresh or frozen berries (such as raspberries, blueberries, and blackberries), divided
  • 1/3 cup sugar
  • 2 tablespoons butter, divided
  • 2 teaspoons lemon juice
  • 1 teaspoon cornstarch
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 10 (9-inch) prepared crepes
  • Powdered sugar

Directions

For the filling, puree the cottage cheese, cream cheese, powdered sugar, vanilla, lemon zest, and salt in a food processor until smooth. Transfer to a bowl, cover with plastic wrap, and chill until ready to assemble crepes.

For the sauce, stir 1½ cups of the berries together with the sugar, 1 tablespoon of the butter, lemon juice, and cornstarch in a saucepan. Bring the mixture to a simmer over medium heat, stirring often, until berries break down, release their juices, and thicken slightly, about 10 minutes. Off heat, stir in the remaining 1½ cups berries, the vanilla, and pinch of salt. Set aside to cool.

Preheat oven to 400°F. To assemble the blintzes, spoon 2 generous tablespoons of the cottage cheese filling onto the center of each crepe. Fold the crepe in half over the filling, then fold in half again to form a wedge shape. Place the filled crepe on a parchment-lined baking sheet; assemble the remaining blintzes in the same manner.

Melt the remaining tablespoon of butter and brush over the tops of each blintz. Bake for 10 to 15 minutes, or until filling is hot and blintzes are golden brown. Transfer to serving plates, top with berry sauce, and dust with powdered sugar.

Makes 10 blintzes (2 per serving); about 2 cups sauce


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