Honeyed Blueberry Breakfast Blintzes

Some Honey for your Honey! We have a honey recipe perfect for Valentine’s Day that will make the day a little sweeter. Honeyed Blueberry Breakfast Blintzes are the best way to start off your morning. Saint Valentine is the patron saint of bee keepers and he would approve of this delicious honeyed breakfast!

Honeyed Blueberry BlintzesIngedients

Blintzes:

  • 4 – eggs
  • 1 cup – 2% milk
  • 1/3 cup – matzo meal
  • 1/3 cup – potato starch
  • 1/4 teaspoon – Pacific Sea Salt
  • Oil for frying

Filling:

  • 3/4 cup – Multiflora 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

Directions

To make blintzes In a medium bowl, whisk together eggs, milk, matzo meal, potato starch and Pacific Sea Salt. Refrigerate for 1 hour. Rub a 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 cooked blintzes with waxed paper and keep warm. (Blintzes may be prepared ahead of time and stored, covered, in refrigerator.)

To make filling In a medium saucepan, combine Multiflora 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, then bottom up and top down. Place blintzes, seam-side down, in buttered 9×13-inch baking pan. Bake at 400°F for 15 minutes, or until lightly browned on underside. Alternately, saute blintzes in small amount of oil until lightly browned and heated through. Serve warm with a dollop of sour cream.

Based on a recipe from The National Honey Board

 

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