• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
At Home with Rebecka
  • ABOUT
    • AWARDS and PUBLICATIONS
      • OPERA JOURNEY
    • CONTACT
    • AFFILIATE PROGRAMS
    • PRIVACY POLICY
    • DISCLAIMER
  • RECIPE INDEX
    • RECIPES
    • ORGANIC EDIBLE FLOWER - Resources and Comprehensive List of Edible Flowers
    • HOME CANNING SAFTEY GUIDELINES
    • VIDEOS
menu icon
go to homepage
  • RECIPE INDEX
  • ABOUT
  • MasterChef Generations 🆕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • RECIPE INDEX
    • ABOUT
    • MasterChef Generations 🆕
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » At Home with Rebecka

    Blueberry Cheese Blintzes Recipe

    October 25, 2013 by athomewithrebecka Leave a Comment

    Jump to Recipe

    Blueberry cheese blintzes start with delicately thin and tender crepes, filled with a creamy mixture of ricotta, cream cheese, and cottage cheese. This easy recipe for blintzes has been known to induce a full swoon with just one bite. 


    Blueberry Cheese Blintzes

     

    UPDATE: This recipe was chosen #8 in the top 25 Best Breakfast Recipes at BetterRecipes.com 

    Do you wake up some morning's with your mouth craving a favorite breakfast comfort food? Do you then find yourself haunted by the thought of those flavors until you can finally sink your teeth into that first heavenly bite?

    Every six months or so my food cravings get the best of me; I'm unable to control my wish for a steaming hot Chili Cheese Omelette, and a big plate of Strawberry Roll Ups. I drive 2 hours just to satiate my cravings at my favorite breakfast joint, Wades Pancake House in my hometown of Colorado Springs, CO.  

    Another one of my favorite morning dishes and today's featured recipe are savory-sweet, Blueberry Cheese Blintzes! 

    Blueberry Blintzes

     

    Crepes for making blintzes

    Blueberry Cheese Blintz

    Blueberry Cheese Blintzes

    Rebecka Evans
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins

    Ingredients
      

    For the blintzes

    • 1 ½ cups whole milk
    • 1 ¼ cup all-purpose flour
    • ¼ cup melted butter
    • 3 large eggs
    • ½ teaspoon salt
    • 1 teaspoon vanilla extract

    For the filling

    • 1 8 ounce package cream cheese, room temperature
    • 1 cup ricotta cheese
    • 1 cup large curd cottage cheese
    • 1 teaspoon lemon juice 2 teaspoons lemon zest
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • ¼ cup white sugar

    Blueberry topping

    • 1 8 ounce jar blueberry jam or jelly
    • Garnish: sour cream and powdered sugar

    Instructions
     

    For the blintzes

    • Add all ingredients to a large bowl, whisk until evenly combined, don't over mix
    • Cover and refrigerate for 1 hour or up to 12 hours
    • Heat a large non-stick pan over medium heat, rub the pan with a paper towel dipped in vegetable oil
    • Add ¼ cup batter to hot pan, tilt pan to cover or spread batter into a thin even layer
    • Cook until just set and browned, flip and cook until second side is browned
    • Remove from heat, repeat with remaining batter, stack crepes, set aside until ready to fill (crepes can be covered and frozen up to one month)

    For the filling

    • Combine all ingredients in a large bowl, stir with a spoon until smooth, batter will be a bit lumpy form the cottage cheese, if you prefer a creamier filling, puree cottage cheese
    • Cover and refrigerate until ready to use

    For the topping

    • Spoon jam/jelly into a microwave safe bowl, in 30 second intervals heat until melted, stirring between intervals

    To assemble

    • Heat oven to 375 degrees. Spoon 3 tablespoons of filling in the center of each crepe.
    • Fold one side of crepe over filling, fold sides over to resemble a burrito
    • Put filled blintzes on a baking sheet, bake until warmed through, about 10-15 minutes

    Notes

    To make a low carbohydrate version: use rice or soy flour for the crepes, substitute sugar with Stevia or Splenda, use sugar free jam/jelly
    Tried this recipe?Mention @athomewithrebecka or tag #athomewithrebecka!

    Cheese Blintzes with Blueberry Sauce

    Blueberry Cheese Blintzes

    « Horchata Recipe
    Fall Splendor an Ode to Fall 2013 »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

    More about me →

    Sandwiches

    • Asada Tortas
      Asada Tortas with Desert Pepper Salsa

    • Quarry Challenge MC14
      The Quarry Team Challenge

    • Breakfast Sandwich
      Breakfast Sandwiches

    • MahiMahi sandwich
      Mahi Mahi Salad Sandwich

    • Tarragon Chicken Salad Sandwiches
      Tarragon Chicken Salad Sandwiches

    • Coffee Bacon BLT with Smokey Pimento Cheese Spread

    See more Sandwiches →

    Trending Cakes

    • Chocolate-Mayonnaise cake
      Chocolate-Mayonnaise Cake

    • Upside-Down Apple Cake
      Upside-Down Apple Coffee Cake

    • Strawberry Creme Crinkle Cake
      Strawberry Crème Custard Crinkle Cake

    • Strawberry Angel Food Cake
      Strawberry Angel Food Cake

    • Lima Bean and Ham Stew Recipe
      Lima Bean & Ham Stew with Sweet Cornbread Cake

    • The "Upside-Down" Filled Jelly Roll Cake
      The "Upside-Down" Pineapple Filled Jelly Roll

    See more Cakes →
    • ABOUT
    • AFFILIATE PROGRAMS
    • AWARDS and PUBLICATIONS
    • CONTACT
      • DISCLAIMER
    • HOME
    • HOME CANNING SAFTEY GUIDELINES
    • OPERA JOURNEY
    • PRIVACY POLICY
    • RECIPE INDEX
    • VIDEOS
    • ORGANIC EDIBLE FLOWER - Resources and Comprehensive List of Edible Flowers

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Menu

    • Contact
    • About
    • Home

    Copyright © 2024 At Home with Rebecka

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required