Home » Vault » Blueberry Lemon Blintz
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
Method
More from the Vault
Homemade Snickers Bar
I love Snickers bars, and I had no idea how easy it is to make them from scratch! No complicated steps, barely…
French Brioche
Brioche is one of the richest doughs I’ve ever made, yet fluffy like a cloud. Unlike the common assumption, th…
Vodka Pasta
Vodka pasta is one of those delicious dishes which is faaar greater than the sum of its parts. This is a tough…
One Pot Shawarma Rice
This a super easy one pot dish inspired by one of my favorite foods on Earth. I marinate my chicken thighs in…
Flour Tortillas
What's up, tortilla lovers! If you're a fan of Mexican food (and who isn't?), you know that nothing beats the…
Sheetpan Chicken Kefta
You guys went bonkers for my sheetpan kefta recipe, so I went ahead and developed a lighter version with chick…
Babish's Ultimate Chicken Parm
A couple of subtle but noticeable changes to the orthodoxy of chicken parm make this a luxurious and addiction…
Chicken Parmesan
Today on basics, we are making chicken parmesan!