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blueberry-lemon-blintz

Farm-stand blueberries are serious business here in New England. We love them in our pancakes, breads, crepes, pies, crumble bars, and even ice cream! I am modifying the original crepe recipe passed down by my Grandfather and making a wonderful batch of blintzes. The difference between crepes and blintzes is the fact blintzes are twice-cooked food. We decided to skip the extra cooking step because it was almost 100°F out the day this was made. The crepes alone were extremely hot while filling and rolling them. They were returned to the pan to let the residual heat finish bringing the filling up to temperature. With some fresh house-made whipped cream and lemon zest, these blintz were absolutely fantastic! A nice and light breakfast, perfect for brunch type of food! This involves a two-part video: one for the filling and one for the batter.

Ingredients