It’s February–the month we celebrate groundhogs, football, presidents, movies, and, of course, Love!
And these beautiful blueberry blintzes are the perfect dessert to make for your sweetheart! They would also be fabulous for a lazy-day brunch (or breakfast in bed?). Blintzes are very similar to crepes but are a bit more egg-y and substantial. These gorgeous blintzes are stuffed with a sweet yogurt filling, rolled up, and topped with a warm blueberry compote. Perfect! And, since these sweet treasures are made with ingredients like anti-oxidant-rich blueberries and protein-filled Greek yogurt, they won’t derail your healthy eating plan! Give them a try and let me know what you (and your true love) think!
Whisk eggs with milk in a large bowl. Whisk in flour and salt until smooth. Cover and refrigerate for at least 30 minutes.
Heat a medium non-stick frying pan over medium. Lightly spray with cooking spray. Pour 1/4 cup batter into hot pan. Lift pan from burner and tilt in a circular motion to very thinly cover bottom. Return to burner and cook until set, about 2 minutes, then flip carefully with a spatula. Cook until underside is just golden, about 1 more minute. If blintz is browning too quickly, adjust heat. Transfer to a plate. Repeat with remaining batter. To keep blintzes from sticking to each other, stack with wax paper in between.
Mix yogurt and 1 tbsp. honey in a small bowl. Set aside.
Combine blueberries and 2 tbsp. honey in a small saucepan over medium-high. Stir occasionally, until blueberries are tender but still hold their shape, about 5 minutes. Remove from heat. Stir 1 tbsp of warm sauce into yogurt mixture.
Scoop 3 tbsp of yogurt filling onto the bottom third of a blintz. Fold gently over filling, fold in the sides about 1/2 inch, then roll blintz up. Repeat with remaining blintzes and filling. Spoon about 2 tbsp sauce over top of each blintz. Serve immediately. Leftover blintzes can be refrigerated for 2 days.