These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes. Serve them after dinner or even at brunch -- more proof that blintzes can be enjoyed many ways. When forming blintzes, be careful not to overfill each crepe. That way, the creamy mixture is less apt to seep out as you fry the blintzes, making for a neater presentation.
melting 2 teaspoons unsalted butter in a saucepan set over medium heat; then add 1 pint blueberries and 1/4 cup sugar. Cook, stirring, until blueberries release juices, about 2 minutes. Cool slightly, and spoon warm sauce over ice cream. Garnish with more blueberries, if desired. Makes 1 1/3 cups
Blueberry Cornmeal Pancakes | Martha Stewart Living - Does the perfect pancake texture exist? If so, these pleasantly nubby cornmeal 'cakes just might redefine it. Unique and hearty, they’re pancake-meets-cornbread-meets-blueberry-muffin. That’s a friendship we can get behind.
Cream Cheese-Filled Breakfast Pancakes Topped with fresh fruit and wrapped around a rich cream cheese filling, these crepelike pancakes add color and flavor to any special-occasion breakfast or brunch. The recipe comes from the Artists Colony Inn in Nashville, Indiana. (Midwest Living)
How to Make Crepes in a Regular Frying Pan, from Scratch