A Beautiful Blueberry Brunch

Like any other twenty something year old, I love brunch! This recipe has grown to be my go to brunch recipe. It is so simple but yet will make YOU the Queen or King of brunch! One thing I love more than brunch has to be the combination of blueberries and lemon. It is the best flavor combination when you want something light and summery! The combination of flavors and textures with this recipe will have you wanting to make this everyday. The creamy filling, crisp yet soft blintze, and the tart blueberry sauce is everything you need to rule brunch for your friends and family, or even just a great treat for yourself!

The ingredients you will need to make this:

Blintzes Batter

- 1 cup of Unsweetened Vanilla Almond Milk (you can use regular milk as well)

- 4 eggs

- 1 cup of all-purpose flour

- 1/4 cup of granulated sugar

- 1 tsp of vanilla extract

Filling

- 8 oz cream cheese

- 1 5.3 oz container of vanilla greek yogurt

- 1 lemon (zest and juice)

- 1 tbsp Unsweetened Vanilla Almond Milk

- 1 tbsp honey

Blueberry Sauce

- 1 pint blueberries

- 1 lemon (zest and juice)

- 2 tbsp honey

First you will want to start the blueberry sauce to allow the blueberries to break down.

1. Combine all ingredients for the blueberry sauce in a pot and put it over medium heat for 8-10 minutes.

2. The blueberries should break down but also still remain partially whole.

Next, while the blueberry sauce cooks you will start on your batter!

1. Heat a medium sized pan over the stove on medium heat.

2. Combine all ingredients into a blender to make the batter smooth without any lumps. Since this is more of a crepe batter you will want a very smooth and pliable surface to work with.

3. Pulse in the blender on low for 10-20 seconds or until fully combined.

4. Once the batter is combined, you will melt a small amount of butter on the pan to prevent the blintze from sticking. Then scoop 1/4 cup of the batter and coat the bottom of the pan.

5. Cook for 2-3 minutes on the first side and then place it onto a plate to sit until we fill! ( Since we are cooking them a second time, this is a par cook to make them easy to work with, without overcooking prior to the filling) Keep the pan hot!

Once all the crepes are made, lets make the filling!

1. Combine all ingredients into the bowl and mix until fully combined.

That was tough huh? Man, so many steps with that one haha! By this time your blueberry sauce should be done and cooling in a separate bowl.

Now comes the fun part - Fill and seal the blintzes, Woop Woop!

1. Place the browned side of the blintze facing up (this is the portion where we will cook the other side that we did not brown earlier)

2. Place 2-3 tablespoons of the filling right in the center of the blintze and spread it around a little bit, making another small circle in the middle of the crepe.

3. Fold up the bottom, the sides and then the top down. (See pictures below!)

4. Repeat the process for all blintzes.

5. Once all blintzes are made, you will make sure your pan is hot again and place a small amount of butter in the pan.

6. Once the pan is ready, place two blintzes in the pan with the folds down (This will ensure the blintze will be sealed and the filling will not spill out!) Cook for 2-3 minutes on each side or until brown and crisp. Repeat for all.

7. Serve hot with blueberry sauce and whipped cream (if you'd like)

Now you have a great recipe to rule brunch, add in a few mimosas and this could become on heck of a meal! If you try this recipe out or have any questions let me know in the comments! If you make this recipe and post pictures please use #theyellowfork