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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Chocolate Blueberry Blintzes

Here is such a delicious recipe that it should be enjoyed no matter the weather. But upon looking at this recipe, I see where one might be a little over-whelmed because of the length of the ingredients, but don't! I made these just last week for my kids and they are super easy, not to mention absolutely delicious. You can make both the crepes, filling and/or sauce ahead of time if desired to save some time.
 

Ingredients

For 8 Serving(s)

Recipe

  • Nonstick cooking spray
  • Crepes:
  • 1/2 cup milk
  • 1 egg
  • 1 tablespoon butter or margarine, melted
  • 1/2 cup flour
  • 1/4 cup cocoa
  • 2 tablespoons sugar
  • Filling:
  • 1 1/2 cups ricotta cheese
  • 4 ounces cream cheese, room temperature
  • 3 tablespoons powdered sugar
  • 1 teaspoon lemon juice
  • 1 egg. beaten
  • Blueberry Sauce:
  • 2 cups fresh or frozen blueberries
  • 1/2 cup apple juice
  • 1/4 cup sugar
  • 1 teaspoon cornstarch

Chocolate Blueberry Blintzes Directions

    Grease an 8 or 9-inch pan with nonstick cooking spray; set aside. For the crepes, whisk milk, egg and butter until well combined. Add flour, cocoa and sugar and whisk until smooth; set aside.
    Spray a 6-inch, nonstick skillet with cooking spray and place over medium high heat. When hot, pour a 2-tablespoon measure crepe batter into hot pan and tilt on all sides until the bottom is completely covered. Cook 10 seconds and flip to cook an additional 10 seconds. Remove to a platter and repeat until all batter is used, spraying once or twice again to prevent crepes from sticking if needed. Make sure you do not stack crepes when hot or they will stick.
    In a large bowl, combine ricotta and cream cheeses together with powdered sugar, lemon juice and egg until well incorporated. 
    Fill each crepe with equal amounts of cheese filling. Make a "log" down the middle of each crepe and fold, tuck ends and firmly roll each crepe. Using same skillet, grease once again with spray and place over medium high heat. Place 2-3 filled crepes into pan and brown on all sides. Continue until all crepes are browned and place in prepared pan.
    Heat oven to 375-degrees F. Bake 10 minutes and immediately remove. While baking, make blueberry sauce by add all ingredients to a medium saucepan, stir well and cook over medium heat. Once boiling, stir almost constantly until the sauce has thickened. Remove from heat.
    To serve, place one or two blintzes on a place and top with blueberry sauce.
     
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