Blueberries give blintzes zip

Fresh lemon zest and dried blueberries make the creamy ricotta cheese filling in these blintzes special. When heated, the blueberries become plump and tender. If you lack the time or inclination to make crepes, look for pre-made ones in the produce section at your market.

Lemon and Dried Blueberry Blintzes

For the crepes:

1 1/4 cups all-purpose flour

2 teaspoons powdered sugar

4 large eggs

1 1/4 cups low-fat milk

3/4 cup water

6 tablespoons butter, melted, plus more for brushing

For the filling:

2 cups part-skim ricotta cheese

3 tablespoons sour cream, plus extra for serving

1/4 cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoons lemon zest

3/4 cup dried blueberries

To make the crepes, in a blender combine the flour, powdered sugar, eggs, milk, water and melted butter. Blend until smooth. Let the batter rest, refrigerated, for 20 minutes (or up to 1 day).

Heat a 10-inch, nonstick skillet or crepe pan over medium. Brush the pan with melted butter (you may only need to do this for every other crepe). Pour 1/4 cup of the batter into the center of the pan, then immediately tilt and rotate the pan to spread the batter evenly over the bottom. Cook the crepe until the edges are lightly browned and beginning to curl up, about 2 to 3 minutes.

Carefully loosen the edges of the crepe with a spatula and flip the crepe over in the pan. Cook until the second side is slightly browned, about another 20 seconds. Slide the crepe onto a plate.

Prepare the remaining crepes in the same manner. There should be enough batter for 16 crepes.

Heat the oven to 350 degrees. Coat a 9-by-13-inch baking dish with butter or cooking spray.

To make the filling, in a medium bowl stir together the ricotta, sour cream, sugar, egg, egg yolk, lemon zest and dried blueberries.

To assemble the blintzes, one at a time place a crepe on a clean work surface with the paler side facing up. Place 2 tablespoons of the ricotta filling at the center of the crepe. Fold the opposite sides of the crepe over the center until they barely touch. Fold in the other 2 sides to make an envelope that completely encloses the filling. Place each folded crepe seam down in the prepared baking dish.

Brush the tops of the blintzes with melted butter and bake until they are golden and begin to puff up, about 20 to 30 minutes. Serve warm with sour cream (if desired).

Yield: 8 servings (16 blintzes)