Honeyed Blueberry Breakfast Blintzes
from the National Honey Board
4 - eggs, lightly beaten
1 cup - milk
1/3 cup - matzo meal
1/3 cup - potato starch
1/4 teaspoon - salt
1/4 stick - butter, for cooking the blintzes
2 tablespoons - vegetable oil, for frying the blintzes
1/4 cup - honey
2 teaspoons - vanilla
zest of 1 orange
1/8 teaspoon - cinnamon
4 oz - cream cheese, softened
3/4 cup - ricotta cheese
2 cups (12 oz.) - blueberries, divided
remaining 1 cup - blueberries
Whisk together the eggs, milk, matzo meal, potato starch and salt, refrigerate for one hour or overnight. Stir together the honey, vanilla, orange zest, cinnamon, cream cheese and ricotta. Fold in 1 cup of the blueberries. Refrigerate. Melt the butter and vegetable oil together in a small bowl in the microwave. Heat a large non-stick pan over medium-high heat, swirl a spoonful of the butter and oil mixture over the surface of the pan. Whisk the blintz batter to recombine then ladle about 2 oz. of the batter into the pan, swirling the batter to cover the bottom of the pan in a thin layer. Cook for about 1 1/2 minutes or until the blintz begins to set and turn golden brown on the bottom. Flip the blintz over with a spatula and cook for an additional minute on the other side. Remove the blintz to a sheet pan and continue to cook all the batter. Assemble the blintzes by placing 1/4 cup of the filling in the center, fold in both sides and roll up. Place blintzes in a shallow pan and reheat for 15 minutes in a 350°F oven or you can microwave them for 2-3 minutes. Place two blintzes on each plate and serve with additional blueberries, powdered sugar and plenty of honey!
Tip: You can make the blintzes ahead of time and heat them up when you are ready to serve. Also, try different fruit topping combinations!
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