1 1/2 C milk
1 1/4 C all-purpose flour
1/4 C cold water
1/4 Tbsp butter, melted
3 large eggs
1/4 tsp salt
1/2 Tbsp sugar
1 1/4 lbs blueberries, washed and stemmed
1/2 C sugar
1 Tbsp lemon juice
2 tsp diced lemon zest
1/4 tsp cinnamon
butter, as needed
powdered sugar, garnish
In a large bowl or mixer, combine milk, water, butter, eggs, flour, salt, and sugar. Mix until batter is smooth.
Refrigerate for 1 hour, or overnight, but no more than 12 hours.
In a saucepan, over medium heat, mix blueberries, sugar, lemon zest, lemon juice, and cinnamon. Bring mixture to a boil, quickly reduce heat, and simmer for 2-3 minutes. Remove from heat.
Add a small amount of butter to an eight inch crepe pan, over medium heat.
Once hot, pour in 1/4 C of batter, evenly spreading over the bottom.
Cook for 45-60 seconds, or until batter is just set and bottom is browned. Flip and brown opposing side.
Set aside, but keep warm. Repeat with the remaining batter.
Using a slotted spoon, place 1-2 Tbsp of berry mixture on lower third of blintz.
Fold the bottom up and over filling. Roll like a burrito. Repeat with remaining blintzes.
Garnish with berry sauce and powdered sugar.