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1
In blender or using electric mixer, combine egg, egg yolk, salt and 3/4 cup (175 mL) water.
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2
Blend in flour until smooth; transfer to bowl.
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3
Cover with plastic wrap and refrigerate for at least 1 hour or for up to 4 hours.
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4
Melt 2 tsp (10 mL) of the butter.
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5
Heat 7-inch (18 cm) crepe pan over medium-high heat; brush lightly with some of the melted butter.
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6
Stir batter; pour 3 tbsp (50 mL) into pan, tilting to spread.
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7
Cook for 45 to 60 seconds or until set and no longer moist in centre.
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8
Invert onto tea towel.
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9
Repeat with remaining butter and batter, placing waxed paper between each.
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10
Filling: In bowl, beat cottage cheese until fluffy; beat in yolk, sugar and flour.
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11
Gently fold in blueberries and lemon rind.
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12
Spoon heaping tbsp (15 mL) along centre of 1 blintz.
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13
Fold 1 edge over filling; fold opposite edge over, then ends, to form envelope.
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14
Repeat with remaining filling and blintzes.
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15
(Blintzes can be prepared to this point, wrapped individually in plastic wrap and frozen in airtight container for up to 2 weeks.)
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16
In nonstick skillet, melt remaining butter over medium heat; fry blintzes for 2 minutes per side or until warmed through.
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(Alternatively, fry frozen blintzes for 4 minutes per side or toast in 425F/220C toaster oven for 15 minutes.)
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Tip: This recipe Is easily doubled but use 3 whole eggs instead of 1 egg and 1 egg yolk in the batter, and 1 whole egg instead of 1 egg yolk In the filling.
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19
Canadian Living Magazine
