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Blueberry Blintzes

by in Jul 2000
Blueberry Blintzes
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Yield: Makes 4 servings.

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  • 3/4 cup sifted flour
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 3 eggs
  • 1-1/2 cups milk
  • Filling:
  • 1-1/2 cups blueberries
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • sweetened sour cream (optional)


Mix batter and let stand for 1 hour (or chill for longer periods), then fry in 2 tablespoons butter, as for crepes.

Mix filling, spread over cooked crepes, and roll them up, placing the rolled crepes into a shallow baking pan. Bake at 425 degrees F for about 20 minutes. Serve warm, with sour cream over them, if desired.
Updated Wednesday, February 9th, 2005

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