Low-Carb Cheese Blintzes with Blueberry Sauce
Serves: 2 - 4
Sauce:
2 cups fresh blueberries
1 tsp lemon or orange juice
Pinch fine sea salt
Raw honey, optional
1/2 tsp arrowroot, dissolved in 1/2 tsp water
Crepes:
4 large eggs, at room temperature
1/2 cup unsweetened almond milk (or other milk of choice)
3 tbsp coconut flour
2 tbsp arrowroot
1 scoop collagen peptides
2 tbsp ghee (I used Fourth & Heart Turmeric Ghee)
1/8 tsp fine sea salt
Ghee or coconut oil, for the pan
Filling:
1 cup whole-milk ricotta
Zest of 1 lemon
1 tsp raw honey
Pinch fine sea salt
Make sauce: In a small saucepan, combine blueberries, lemon juice and salt. Place over medium-low heat and cook, stirring often, until berries are very juicy and beginning to break down, about 3 to 5 minutes. Reduce heat to low and simmer for 5 minutes, stirring once or twice, until berries have broken down and formed a sauce. Stir in arrowroot mixture; simmer, stirring, until slightly thickened, 1 to 2 minutes (sauce will thicken more as it cools). Taste and add honey, if needed (this will depend on how sweet the berries are). Yield: About 1 cup. You can make sauce up to 2 days ahead. Let cool, cover and refrigerate.
Make crepes: In a blender, combine all crepe ingredients (except the fat for the pan); blend until smooth. Let stand for 5 minutes to thicken.
Warm a small nonstick skillet over medium-low heat. Brush with ghee or coconut oil. Pour a scant 1/4 cup batter in skillet, swirling pan as you pour to spread evenly. Cook until just firm and cooked through, about 1 to 3 minutes. Transfer to a plate. Cover with a clean kitchen towel while you repeat with remaining batter. (Yield: 10 to 12 crepes) NOTE: You can make crepes up to 2 days ahead. Let cool, cover and refrigerate. Warming them for about 10 seconds in the microwave will keep them from sticking together and make rolling easier.
Make filling: In a bowl, whisk all filling ingredients until honey is well incorporated and mixture is smooth. Yield: About 3/4 cup
Roll and fry blintzes: Preheat oven to 200ºF. Lay a crepe on a work surface. Spread about 1 tablespoon filling down center crepe, leaving a 1-inch border on top and bottom. Fold one side over the filling, tuck in edges and continue rolling to form blintz. Repeat with remaining filling and crepes. Warm a nonstick skillet over medium heat. Brush with ghee or coconut oil. Working 2 or 3 at a time, place blintzes in skillet and cook until golden on the bottom, 1 to 2 minutes. Carefully flip and cook until warmed through and golden on the other side, 1 minute longer. Transfer to a plate or tray; place in oven to keep warm while you cook remaining blintzes.
Serve blintzes with blueberry sauce.