This recipe is from the National Honey Board. Check out more recipes at www.honey.com/recipes.
For the blintzes:
1 cup 2 percent milk
1/3 cup matzo meal
1/3 cup potato starch
1/4 teaspoon salt
Oil for frying
For the 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 fresh or frozen blueberries, thawed
1 cup regular or low-fat sour cream
To make blintzes:
In a medium bowl, whisk together eggs, milk, matzo meal, potato starch and 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 refrigerated, covered.)
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 let cool. Stir in blueberries.
Spoon 2 tablespoons blue-berry-lemon filling on each blintz. Fold the sides toward center, then bottom up and top down. Place blintzes, seam-side down, in buttered 9-by-13-inch baking pan. Bake at 400 degrees for 15 minutes, or until lightly browned on underside.
Alternately, sauté blintzes in small amount of oil until lightly browned and heated through. Serve warm with a dollop of sour cream.