I don’t know about you, but breakfast is my favorite meal of the day. 🙂 I always feel so refreshed and ready to tackle my day after a good, hearty breakfast! I love to make something special for breakfast and the thing that I like to make the most are crepes. For those of you who may not know what a crepe is, it is a thin, and light pancake usually filled with something creamy and topped with fruit or syrup. Crepes can be made sweet or savory, but I personally prefer the sweet ones! 😉
I have made a variety of different kinds of crepes, (both sweet and savory) and I will share with you my favorite kind; Blueberry Blintzes. Just thinking about them makes me hungry! :0
For the Crepes:
2/3 cup all purpose flour, 1/2 teaspoon of salt, 3 eggs, 1 1/2 cup milk, and 2 Tablespoons of butter; melted.
For the Filling:
1 cup (8 oz) of cottage cheese, 1 package (3 oz) of cream cheese, 1/4 cup of sugar, and 1/2 teaspoon of vanilla.
For the Blueberry Sauce:
1 cup of sugar, 1 cup of water, 2 Tablespoons of corn starch, 1 1/2 cup of fresh/frozen blueberries. (We use freshly picked, Alaskan blueberries!)
To assemble the crepes: Whisk together the flour and salt. Add the eggs, milk, and butter and whisk until combined. Heat a lightly greased, small skillet and pour 3 to 4 Tablespoons of batter in the pan. Lift and tilt pan until it is evenly coated with batter. Cook until the top appears to be dry, then flip and cook the otherside for 20-30 seconds longer. Remove to a wire wrack and repeat with the remaining batter. Every few crepes, spray your pan again.
To assemble the filling: In a blender, blend the cream cheese until smooth. Transfer to a bowl and beat in the cream cheese until smooth. Add the sugar and vanilla; mixing well. Spoon about 2 Tablespoons of filling in the middle of each crepe and fold the sides of the crepe over the filling; placing the crepes in a 9×13 inch pan. Bake at 350 degrees for 10 minutes, or until hot.
To assemble the sauce: Bring water, sugar, and cornstarch to a boil. Boil for 3 minutes. Add the blueberries and continue to cook until the sauce is thickended and the berries are tender. Once done, melt 1 Tablespoon of butter in the sauce to give it some texture, then pour the sauce over your pan of crepes.