Serves: 6
Total Calories: 393
1. In a blender or food processor, combine milk, eggs, flour, and sugar. Blend until batter is lump free, about 15 seconds or longer. Add the melted butter and blend for another 10 seconds.
2. Heat skillet over medium-high heat. Lightly spray with cooking spray.
3. Using a ladle, pour about 1/4 cup of batter into skillet. Lift and swirl until bottom of pan is completely coated. Cook for 30 seconds. With a spatula, carefully loosen crepe from sides and flip. Cook for another 10 seconds then turn pan upside down over a plate so crepe can fall out. Continue cooking remainder of crepes.
4. Beat together in medium bowl cream cheese, 2 tablespoons powdered sugar, vanilla and 1 teaspoon lemon zest until smooth. Set aside.
5. Combine blueberries and 1/2 cup sugar in medium saucepan and bring to a boil.
6. Combine cold water, cornstarch, and cinnamon in small bowl and stir until smooth. Add to boiling berries and stir until thickened. Stir in remaining lemon zest.
7. To assemble, spread 1 tablespoon of cream mixture in center third crepe. Top with 2 tablespoons berry sauce. Fold the bottom up to cover the filling. Fold the two sides in and roll.
8. Spoon more berry sauce over top and dust with powdered sugar.
This Blueberry Cream Cheese Blintz recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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