Blueberry Blintzes


3/4 cup sifted flour
1/2 teaspoon salt
1 tablespoon sugar
3 eggs
1-1/2 cups milk
1-1/2 cups blueberries
3 tablespoons sugar
1 tablespoon cornstarch
sweetened sour cream (optional)


Mix batter and let stand for 1 hour (or chill for longer periods), then fry in 2 tablespoons butter, as for crepes.

Mix filling, spread over cooked crepes, and roll them up, placing the rolled crepes into a shallow baking pan. Bake at 425 degrees F for about 20 minutes. Serve warm, with sour cream over them, if desired.


Makes 4 servings.

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