2 cups (12 ounces) fresh or frozen blueberries, thawed
1 cup regular or low-fat sour cream
To make blintzes: In a medium bowl, whisk together eggs, milk, matzo meal,
potato starch and salt. Refrigerate for 1 hour.
Rub a small frying pan with oil; heat over medium-high heat. Add 2 tablespoons
batter and tilt pan to coat pan surface evenly. Cook until surface of blintz
no longer looks wet; carefully remove blintz. Repeat with remaining batter,
oiling pan when necessary.
Separate cooked blintzes with waxed paper and keep warm. (Blintzes may be
prepared ahead of time and stored, covered, in refrigerator.)
To make filling: In a medium saucepan, combine honey, water, lemon juice,
potato starch and lemon peel. Heat over medium high-heat, stirring frequently,
until mixture comes to a boil. Boil for 3 minutes, or until no longer cloudy.
Remove from heat and allow to cool. Stir in blueberries.
To assemble: Spoon 2 tablespoons blueberry-lemon filling on each blintz.
Fold the sides toward center, then bottom up and top down. Place blintzes, seam-side
down, in buttered 9 x 13-inch baking pan.
Bake at 400 degrees F for 15 minutes, or until lightly browned on underside.
Alternately, sauté blintzes in small amount of oil until lightly browned and
Serve warm with a dollop of sour cream.
Yield: 8 servings
Recipe and photo credit: National Honey Board - nhb.org