Joyeux Blueberry Day, mes amis! Today in the French Republican Calendar we celebrate bilberries, which Wikipedia tells me are:

Bilberries have a smooth, circular outline at the end opposite their point of attachment, whereas blueberries retain persistent sepals there, leaving a rough, star-shaped pattern of five flaps.

Here is a bilberry. Here is a blueberry (for comparison). I’ve decided to celebrate our American bilberry cousin by making blintzes.

Blueberry Blintzes

Crepes

3/4 cup milk

5 tbs butter, melted

2 eggs

1 cup flour

pinch of salt

Filling

2 cups blueberries

7 tbs sugar

1 tbs butter

1 tsp lemon zest

2 tbs lemon juice

1/2 tsp cornstarch

pinch of salt

First, combine all the ingredients for the crepes into a blender and mix for 30 seconds. Let the batter rest for 30 minutes (to overnight) in the fridge. You can also make the blueberry filling ahead, or make it just before you’re ready to eat blintzes.

Add the blueberries, sugar, lemon zest, salt and lemon juice to a medium pan and cook until the mixture is bubbling. Add the cornstarch and cook for a minute or two more, while the mixture is bubbling. Remove from heat and add the butter.

To cook the crepes, add a tablespoon of butter to an 8 or 9-inch pan. When hot, add about a quarter cup of crepe batter and move the pan around so that batter covers the bottom of the entire pan. Cook until the edges look dry and start to curl up. Flip the crepe and cook for 30 seconds more on the opposite side. Remove and start again.

To assemble the blintzes, put two or three tablespoons of blueberry filling in the middle of a crepe and fold the crepe like a burrito. Heat two tablespoons of butter in a pan and fry the folded blintz until it gets a little golden brown on both sides. Enjoy!