Cheese Blintzes with Blueberry Sauce

(2  servings)

I had some ricotta cheese leftover from the gnocchi, and some blueberries in the freezer, so I decided to make these for breakfast.

Crepes
1/2 cup milk
2 large eggs
1/2 cup unbleached flour

Filling
3/4 cup ricotta cheese (whole milk)1 egg yolk
2 tbsp sugar
1/2 tsp lemon zest, finely minced

1 tbsp butter

Sauce
1 cup small blueberries
1 tbsp sugar
1 tsp cornstarch

Whisk together the milk and eggs. Add the flour and mix well. Set aside the crepe batter.

Combine all the ingredients for the filling. Set aside

Heat a non-stick skillet on medium, and spray lightly with oil.

Pour about 1/4 cup (you'll be making 4 crepes) of the batter into the pan and swirl to coat the pan evenly. Cook for about 1 minute, or until the bottom is light brown and the top is cooked. You might have to adjust your heat slightly. Flip onto a plate so that the browned side is up. Repeat with the remaining batter.

Place about 2 tablespoons filling in the center on the browned side of each crepe. Fold in sides about 1 inch, then fold in opposite edges to enclose filling and form a rectangular shape.

Melt the butter in a non-stick skillet over medium heat. Add the blintzes and fry for about 2 minutes on each side until they are browned and hot. You might have to adjust the heat slightly so they don't burn.

Place the blintzes on plate and quickly make the blueberry sauce.

Add the blueberries, sugar and cornstarch to the skillet. Turn up the heat and stir the mixture with a wooden spoon until it comes to a boil.

Pour over the blintzes and serve.