Blueberry Blintzes


For the blintzes:

• 1 cup all-purpose flour
• 2 eggs
• 1 cup milk
• 1/4 teaspoon salt
• Butter for frying

For the filling:

• 1 1/2 cups cottage cheese or ricotta
• 1 cup fresh or thawed frozen blueberries (reserve about 1/4 cup for garnish)
• 2 Tablespoons bread crumbs
• 2 Tablespoons sugar
• 1 egg, beaten
• 1 teaspoon cinnamon
  
• Powdered (confectioner's) sugar for garnish, optional

Instructions:
For the blintzes, combine the flour, eggs, milk, and salt in an electric blender and process until smooth. Refrigerate for 1 hour. Melt a small amount of butter in a crepe pan or 8-inch non-stick skillet over moderate heat. Pour in just enough batter to coat the bottom of the pan and cook on both sides until light golden brown. Turn onto a plate and repeat to make the remaining blintzes.
Combine the filling ingredients and stir to mix thoroughly. Place a spoonful on each blintz, fold the ends towards the center and roll up. Melt a little butter in a saute pan and saute the blintzes until golden on both sides. Garnish with reserved blueberries and powdered sugar if desired.
Serves 6 to 8.