Blueberry Blintzes
Classic Blueberry Blintzes with a rich cheesy filling!
Ahhhh blueberry blintzes. So tasty. Must not lick screen. What’s a blintz you ask? Basically a Jewish crepe, traditionally filled with fruit or cheese. This delightful variety has both. You’re welcome. A cream cheesy filled blintz topped in a sweet blueberry sauce and doused in powdered sugar. But blueberries = fruit = healthy. Right?
Blintzes are one of those classic dishes my Bubbe would make growing up by the truckload. As if she were feeding everyone on the street, which she would happily do, not just my lucky brother and I. She would spread crepes all over the house, strategically placed on tea towels and careful that they did not stick to each other, fill them, roll them, and fry them. Oh boy.
A few weeks ago I had some horrible bug thing where I basically ate toast for four days. All foods sounded repulsive, and even worse, so did booze. Would I ever be the same again?? I especially was turned off by dairy, including my beloved cheese. It was a dark, dark time, folks. Luckily, I pulled through! And to celebrate, Blueberry Blintzes for all!
These days, I like to get creative with my fillings. I’ve done coffee, I’ve done Brie and apple, I’ve even done zucchini and goat cheese. But sometimes, nothing beats the classics.
Blueberry Blintzes
Ingredients
Blintz Batter
- 1 cup all-purpose flour
- 1 tbsp sugar
- ⅛ tsp salt
- 3 large eggs
- 1 cup whole milk
- 1 tbsp unsalted butter melted and cooled, plus more for frying blinztes
Filling
- 4 ounces cream cheese
- 1 cup cottage cheese
- ¼ cup plain Greek yogurt
- ½ cup powdered sugar plus more for garnish
- Zest from 1 lemon
Instructions
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Start with blintz batter. Combine flour, sugar and salt. Add eggs, milk and butter and whisk until no lumps remain. Let batter rest in refrigerator at least 1 hour to let gluten relax.
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While batter is chilling, make filling by whisking together cream cheese, cottage cheese, Greek yogurt, powdered sugar and lemon zest.
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Prepare blueberry compote. Combine blueberries, lemon juice, lemon zest and sugar in a medium saucepan and heat over medium heat. Bring to a low simmer and cook for 5-7 minutes until mixture starts to thicken. In a small bowl, stir together cornstarch and water. Pour into blueberry mixture and keep simmering, stirring often, until thick.
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Assembly: Set aside a few sheets of parchment paper. To make blintzes, butter a 9-inch nonstick pan with a thin coat of butter over medium high heat. Then pour 1/4 cup of batter into pan to coat bottom. Swirl pan to coat evenly. After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Slide blintzes onto parchment paper to allow to cool. Do not layer blintzes together or they will stick. Spread spoonful of cheese mixture towards bottom of each blintz. Fold bottom of blintz up to cover filling and then fold the sides in. Roll like a burrito.
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Add 1-tablespoon butter back to medium nonstick pan over medium high heat and cook on each side until golden brown- or about 1-2 minutes per side. Drizzle blueberry compote over blintzes and sprinkle with fresh blueberries if desired and powdered sugar for garnish.
I created this recipe for Imperial Sugar, but as usual all opinions are my own.
13 Comments
I found an amazing recipe for blintz souffl’e on Kim Kushner’s blog. I cant wait to try it with this blueberry sauce it looks unreal!!!
Oooh! These look so delicious! I love blintzes! Yum! Thanks for sharing!
Thanks!
These look so yummy! And I’ve honestly never even heard of a blintze, I can tell I’ve been missing out. My Mom used to make piles of crepes and fill them with mascarpone and fruit, but they weren’t really fried, only pan fried. I like the difference here! 🙂
Yum your Mom’s sound delish too!
Moms always seem to bake better. Maybe it’s because they are doing all the work, and when you are a kid you just get to do all the eating! 🙂
These crepes look delicious! Never tried a Blintz before- but they look so amazing!
Thanks, Jess!!
I adore blintzes! These look amazing.
Thanks, Sarah!
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