Blueberry blintzes are a beloved brunch dish featuring delicate, golden crepes wrapped around a creamy, tangy cheese filling and topped with a vibrant blueberry sauce. This version, inspired by the style of Molly Yeh, balances the richness of the filling with the bright sweetness of the berries, creating a comforting yet elegant meal that works for both special occasions and leisurely weekends.
Ingredients
- For the crepes:
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- 1/2 teaspoon vanilla extract
- For the filling:
- 2 cups (450 g) ricotta cheese (whole milk preferred)
- 4 oz (113 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the blueberry sauce:
- 2 cups (300 g) fresh or frozen blueberries
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon (15 ml) water (slurry)
Instructions
- Make the crepe batter: In a blender, combine the flour, sugar, salt, eggs, milk, melted butter, and vanilla. Blend until smooth, about 20 seconds. Let the batter rest at room temperature for 15 minutes (this relaxes the gluten).
- Cook the crepes: Heat a 9-inch nonstick skillet over medium heat. Lightly brush with butter. Pour in about 1/4 cup (60 ml) of batter, swirling to coat the bottom evenly. Cook for 1–2 minutes until the edges are golden and the top is set. Flip and cook for 30 seconds more. Transfer to a plate. Repeat with the remaining batter, stacking crepes with parchment paper between them. You should have about 8 crepes.
- Make the filling: In a medium bowl, mix the ricotta, cream cheese, sugar, egg yolk, lemon zest, vanilla, and salt until smooth and well combined.
- Assemble the blintzes: Place a crepe on a clean surface, with the lighter side facing up. Spoon about 3 tablespoons (45 g) of filling onto the lower third of the crepe. Fold the bottom edge over the filling, then fold in the sides, and roll up tightly like a burrito. Repeat with the remaining crepes and filling.
- Cook the blintzes: Heat a large nonstick skillet over medium heat and add a little butter. Place the blintzes seam-side down in the skillet, in batches if needed. Cook for 3–4 minutes per side, until golden brown and crisp. They should be heated through; the filling will be warm and slightly set.
- Make the blueberry sauce: While the blintzes cook, combine the blueberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture simmers, about 5 minutes. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens. Remove from heat.
- Serve: Place 2 blintzes on each plate and spoon the warm blueberry sauce over the top. Serve immediately.
Tips
- Rest the batter: Don’t skip the 15-minute rest; it makes the crepes more tender and less likely to tear.
- Use a nonstick pan: A good nonstick skillet is essential for thin, even crepes. If you don’t have one, use a well-seasoned cast-iron pan with extra butter.
- Don’t overfill: Too much filling makes the blintzes hard to roll and they may burst during cooking. Stick to about 3 tablespoons per crepe.
- Substitutions: If you don’t have ricotta, use small-curd cottage cheese (drained) or a blend of cream cheese and Greek yogurt. For a dairy-free version, use plant-based cream cheese and ricotta alternatives, and use a neutral oil instead of butter.
Serving Suggestions
Serve these blintzes as a show-stopping brunch centerpiece, accompanied by a fresh green salad or roasted potatoes. For a sweeter touch, dust with powdered sugar and add a dollop of sour cream or crème fraîche. They also pair beautifully with a cup of hot coffee or a glass of fresh orange juice.
Variations
- Berry swap: Replace blueberries with strawberries, raspberries, or a mixed berry blend. Adjust sugar to taste.
- Citrus twist: Add 1 teaspoon of orange zest to the filling and use orange juice in the sauce instead of lemon.
- Savory version: Omit the sugar in the crepes and filling, and use a savory filling of sautéed mushrooms and spinach with goat cheese. Serve with a light tomato sauce.
- Baked blintzes: Instead of frying, arrange the assembled blintzes in a buttered baking dish, pour the blueberry sauce over them, and bake at 375°F (190°C) for 15–20 minutes until bubbly.
Storage and Reheating
Cooked blintzes (without sauce) can be refrigerated in an airtight container for up to 3 days. To reheat, warm them in a skillet over medium heat with a little butter for 2–3 minutes per side, or in a 350°F (175°C) oven for 10 minutes. The blueberry sauce can be refrigerated separately for up to 5 days. For longer storage, freeze the assembled uncooked blintzes on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before cooking.
Frequently Asked Questions
Can I make the crepes ahead of time? Yes, you can cook the crepes up to 2 days in advance. Stack them with parchment paper, wrap tightly, and refrigerate. Let them come to room temperature before filling, or gently warm them in the microwave for a few seconds to make them pliable.
Why are my crepes tearing? Tearing usually happens if the batter is too thin or the pan is too hot. Make sure to measure the flour correctly (spoon and level) and keep the heat at medium. If the batter seems too thin, add a tablespoon of flour. Also, let the batter rest as directed.
Can I use frozen blueberries for the sauce? Absolutely. Frozen berries work perfectly; just increase the cooking time by a few minutes to allow them to thaw and release their juices. No need to thaw them first.
How do I know when the blintzes are cooked through? The blintzes are done when they are golden brown and crispy on both sides, and the filling is hot. You can check by inserting a knife into the center of one; it should feel warm. If you want to be precise, the filling should reach 165°F (74°C) for food safety, especially since it contains eggs.
Can I make this gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. The batter may need a little extra milk to reach the right consistency. The crepes will be slightly more delicate, so handle them gently.
What if I don’t have a blender? You can whisk the crepe batter by hand. Make sure to whisk thoroughly to avoid lumps, or press through a fine-mesh sieve to remove any clumps.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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