Blintz

Blueberry & Lemon

Having trouble recalling where you put the kids?

Then perhaps you'll want to spend a day in the blueberry patches of Nova Scotia, the world's second largest producer of low-bush berries.

Blueberries are one of the richest sources of antioxidants, and researchers say the fruit's phytochemicals can help reverse existing short-term memory loss.

How much is required?

Just a cup a day, you can eat them alone, in cereal or add them to frozen yogurt.

To increase your intake of blueberries, try:

Blueberry Lemon Blintzes

Keep a batch of these in the freezer to pop into the toaster oven for 15 minutes while you check the newspaper headlines and the kids pack their knapsacks.

Ingredients;

1 Egg

1 Egg yolk

1/4 tsp. (1 mL) salt.

2/3 c. (150 mL) all-purpose flour.

4 tsp. (20 mL) butter.

Filling;

1 c. (250 mL) pressed cottage cheese (1/2 lb/250 g).

1 Egg yolk.

2 Tbsp. (25 mL) granulated sugar.

1 tsp. (5 mL) all-purpose flour.

1/2 c. (125 mL) blueberries (fresh or frozen).

1/2 tsp. (2 mL) zest of lemon (grated lemon rind).

Preparation;

In blender or using electric mixer, combine egg, egg yolk, salt and 3/4 cup (175 mL) water.

Blend in flour until smooth; transfer to bowl.

Cover with plastic wrap and refrigerate for at least 1 hour or for up to 4 hours.

Melt 2 tsp (10 mL) of the butter.

Heat 7-inch (18 cm) crêpe pan over medium-high heat and brush lightly with some of the melted butter.

Stir batter; pour 3 tbsp (50 mL) into pan, tilting to spread.

Cook for 45 to 60 seconds or until set and no longer moist in centre.

Invert onto tea towel.

Repeat with remaining butter and batter, placing waxed paper between each.

Filling:

In bowl, beat cottage cheese until fluffy, beat in yolk, sugar and flour.

Gently fold in blueberries and lemon rind.

Spoon heaping tbsp (15 mL) along centre of 1 blintz.

Fold 1 edge over filling; fold opposite edge over, then ends, to form envelope.

Repeat with the rest.

(Blintzes can be prepared to this point, wrapped individually in plastic wrap and frozen in airtight container for up to 2 weeks.)

In non-stick skillet, melt remaining butter over medium heat; fry blintzes for 2 minutes per side or until warmed through.

(Alternatively, fry frozen blintzes for 4 minutes per side or toast in 425°F/220°C toaster oven for 15 minutes.)

More Information;

TIP:

This recipe is easily doubled but uses 3 whole eggs instead of 1 egg and 1 egg yolk in the batter, and 1 whole egg instead of 1 egg yolk in the filling.

Nutritional information;

Per serving: about 245 calories, 15 g protein, 8 g fat, 27 g carbohydrates.

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