Blueberry Cheese Blintzes 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. 

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 Cheese Blintzes

2013-10-25 17:24:06

Yields 12

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Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

For the blintzes

1. 1 ½ cups whole milk
2. 1 ¼ cup all-purpose flour
3. ¼ cup melted butter
4. 3 large eggs
5. ½ teaspoon salt
6. 1 teaspoon vanilla extract

For the filling

1. 1 (8 ounce) package cream cheese, room temperature
2. 1 cup ricotta cheese
3. 1 cup large curd cottage cheese
4. 1 teaspoon lemon juice (2 teaspoons lemon zest)
5. 1 teaspoon vanilla extract
6. ½ teaspoon salt
7. ¼ cup white sugar

Blueberry topping

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

For the blintzes

1. Add all ingredients to a large bowl, whisk until evenly combined, don't over mix
2. Cover and refrigerate for 1 hour or up to 12 hours
3. Heat a large non-stick pan over medium heat, rub the pan with a paper towel dipped in vegetable oil
4. Add ¼ cup batter to hot pan, tilt pan to cover or spread batter into a thin even layer
5. Cook until just set and browned, flip and cook until second side is browned
6. 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

1. 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
2. Cover and refrigerate until ready to use

For the topping

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

To assemble

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

Notes

1. 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

By Rebecka Evans

AT HOME WITH REBECKA https://athomewithrebecka.com/