Featured Wine

Cream Cheese Blintz with Blueberry Sauce

Blueberry sauce

1 pint fresh blueberries

2 tbs lemon juice

2 tbs sugar

1/4 cup blueberry wine (or water)

1 tsp vanilla

1 tsp cornstarch

Cream Cheese filling

1 bar cream cheese, softened

Zest of 1 lemon

2 tbs honey

Blintz Batter

1 cup AP flour

1 cup milk

3 eggs

1/4 tsp salt

1 tbs butter, melted

Put blueberries in a pot with everything but the vanilla. Bring to a simmer, bursting some of the blueberries with the back of a spoon. When the berries tart breaking down, add vanilla and stir. When it comes back to a simmer, add the cornstarch and stir until thickened.

Use a hand mixer and beat the cream cheese with the honey and lemon zest until smooth.

Mix all blintz batter ingredients until smooth. 

Warm a nonstick pan, i used one that had a 6 inch cooking area and had the stove at 6 (just a little past medium heat). For the first couple, add a very small amount of butter. Use a 1/4 cup measuring cup and scoop batter almost to the top. Add to middle of hot pan and swirl, creating a thin round pancake. Once the bottom is cooked and the sides set, put on a plate and repeat until all the batter is used. I got 10 when i did this.

Put roughly 1 tbs of cream cheese in middle and spread into a rectangle, Similar to a burrito, fold the left and right sides toward the middle and then fold the long way onto itself. Add a thin line of cream cheese before closing your rectangular blintz (it's acting like glue to hold together while frying).

Add a thin layer of butter to the sam pan and fry them, starting seam side down. Flip and brown the other side as well.

Top with blueberry sauce and a sprinkle of powdered sugar.