- 4 eggs
- 1 cup 2% milk
- 1/3 cup matzo meal
- 1/3 cup potato starch
- 1/4 teaspoon salt
- Oil for frying
- 2 Tablespoons butter
- Filling: 3/4 cup honey
- 3/4 cup water
- 1/4 cup lemon juice
- 1/4 cup potato starch
- 1 teaspoon grated lemon peel
- 2 cups (12 oz.) fresh or frozen blueberries, thawed
- 1 cup regular or low-fat sour cream
To make blintzes: In medium bowl, whisk together eggs, milk, matzo meal, potato starch, and salt.
Refrigerate for 1 hour. Rub small frying pan with oil; heat over medium-high heat.
Add 2 Tablespoons batter and tilt pan to coat pan surface evenly. Cook until surface of blintz no longer looks wet; carefully remove blintz.
Repeat with remaining batter, oiling pan when necessary. Separate blintzes with waxed paper and keep warm. (Blintzes may be prepared ahead of time and stored, covered, in refrigerator.)
To make filling: In medium saucepan, combine honey, water, lemon juice, potato starch, and lemon peel.
Heat over medium-high heat, stirring frequently, until mixture comes to a boil.
Boil for 3 minutes, or until no longer cloudy. Remove from heat and allow to cool. Stir in blueberries.
To assemble: Spoon 2 Tablespoons blueberry-lemon filling on each blintz.
Fold the sides toward center, folding bottom up and top down.
Place blintzes, seam-side down, in buttered 9×13-inch baking pan. Bake at 400° for 15 minutes, or until lightly browned and heated through.
Serve warm with a dollop of sour cream.
Makes 8 servings.