Title: Cheese Blintzes with Blackberry Sauce
Categories: Pancake Jewish Russian Cheese Fruit
Yield: 1 Servings

2	c	Milk
2	c	Flour
2	lg	Eggs
2	tb	Oil
		Filling:
1	lb	Cottage cheese
2		Egg yolks
2	tb	Melted butter
3	tb	Vanilla extract
8	oz	Cream cheese
1/4	c	Parmesan cheese, finely
		Shredded
		Blackberry Sauce:
3	c	Fresh or frozen
		Blackberries
3/4		To 1 cup sugar (depending on
		Tartness of berries).
1	tb	Water
2	ts	Cornstarch

Mix milk, flour, eggs, and oil in blender. Blend until uniformity smooth (scrape sides if necessary). Cook crepes on crepe pan. (Spray crepe pan with non-stick cooking spray for first crepe only). Cook crepe on one side only, then place on cooling rack. When crepes are cool, stack between pieces of wax paper.

Place cottage cheese, egg yolks, melted butter, vanilla, cream cheese and parmesan cheese in food processor (with metal blade). Blend until very smooth. Place one large tablespoon of filling in center of browned side of crepe. Roll edges up like an envelope. Place blintzes "seam side" down on wax paper, fold wax paper around blintze snugly. Stack wrapped blintzes and refrigerate.

To cook: Melt tablespoon of butter in a large round non-stick skillet. Place four blintzes, "seam side down" in skillet and fry until golden brown on both sides. Serve immediately with the following sauce.

Cook blackberries in sauce pan over low heat, when defrosted and bubbling, mash using potato masher. (Depending on the blackberries and your preferences, you may want to strain out seeds using sieve.) Add sugar, and taste for tartness. Mix water and cornstarch in small cup and add to the sauce. We serve the sauce on the side so guests can help themselves, but a dolup of sauce of each blintz can make a beautiful presentation!

This is one of our more formal breakfast entrees. There is a fair amount of preparation involved, but the crepes and blintzes can be made a day ahead of time. In fact, we have found that the uncooked blintzes can be frozen for a few weeks and taste just as good as new when they are thawed out and cooked.

From: Blackberry Inn Cookbook, 1993, 1995 Blackberry Inn - Camden, Maine

from my kitchen to------------------------------->yours..... Dan Klepach [dank@easyst.com]

Crepes:

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