Sweet Cheese-Stuffed Blintzes with Honeyed Blueberries

Manhattan may be the last place in America you would expect to find someone making artisan fruit preserves. But that's exactly what Sarabeth Levine was doing in 1981, when she opened up her bakery and jam shop in a small storefront on the Upper West Side. Her family's recipe for orange-apricot marmalade has since expanded into a thriving business that includes several restaurants, a bakery and a factory that makes her line of spreadable fruit. Sarabeth's restaurants, in particular, have long stood out as welcoming and reliably delicious retreats from the urban bustle of the city. Her cooking style presents the very best renditions of classic recipes, and patrons have become particularly enamored of her rich, plump cheese-stuffed blintzes, a flawless version of an old New York favorite.
Average Customer Rating:
4 out of 5
4
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Sweet Cheese-Stuffed Blintzes with Honeyed Blueberries
Review 1 for Sweet Cheese-Stuffed Blintzes with Honeyed Blueberries
4 out of 5
4 out of 5
woodlandbird
,Woodland Park
,CO
April 25, 2013
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
0points
Thank you! You have successfully submitted a comment for this review.
Enlist an assistant
April 25, 2013
I made the filling the night before, woke up early and made the batter, and turned out to just not have enough hands to get everything done in a timely fashion. I enlisted my sister so we could serve mum breakfast before she starved or opted for granola. The blintzes were good, the fruit evened out the richness. We ended up with only 11 crepes (instead of the 12 plus 'a few for practice'...) even though we measured out the batter very carefully.
Pros: Appearance, Impressive
Cons: Unhealthy