| Level: | Intermediate |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 1/2 cups blueberries
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1/4 teaspoon ground cardamom
- 1 1/2 cups whole milk
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 2 large eggs
- Flavorless oil, for the skillet
- 8 ounces cream cheese, at room temperature
- 1 cup whole-milk ricotta cheese
- 3 tablespoons honey
- 1 teaspoon lemon zest plus 1 tablespoon lemon juice (from 1 lemon)
- 1/2 teaspoon almond extract
- 1/4 teaspoon ground cardamom
- A pinch of kosher salt
- 1 large egg
- About 1/4 cup flavorless oil, for frying
Instructions
- For the topping: Add 1/2 cup of the blueberries to a medium bowl with the sugar, honey, lemon juice and cardamom and let sit, stirring every 10 minutes or so and mashing slightly, until the juices are a vibrant pink color, about 1 hour. Fold in the remaining blueberries, coating them in the sauce until shiny.
- For the blintzes: Meanwhile, in a blender or food processor, combine the milk, flour, salt and eggs and blend until smooth. Let the mixture sit at room temperature for 30 minutes.
- Coat a 9- or 10-inch nonstick skillet with a thin layer of oil and heat over medium heat. Add 1/3 cup batter to the skillet and tilt it so that it distributes evenly into a round. Cook until the top is set and the bottom is slightly browned and pulls away easily from the skillet, 60 to 90 seconds. Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes and separating them by sheets of parchment paper.
- For the filling: In a bowl, mix together the cream cheese, ricotta, honey, lemon zest and juice, almond extract, cardamom, salt and egg until combined.
- To assemble: Place a blintz browned-side up on a work surface. Spoon 1/4 cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.
- In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time until golden brown, 2 to 3 minutes on each side, adding additional oil if the needed. Transfer to a serving plate, top with the blueberry sauce and enjoy.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 613 |
| Total Fat | 46 g |
| Saturated Fat | 11 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 1 g |
| Sugar | 24 g |
| Protein | 10 g |
| Cholesterol | 118 mg |
| Sodium | 303 mg |
Reviews
OMG, these are so delightful!! This recipe is a keeper!! Thanks Molly Yeh!
Absolutely wonderful! I made my own buttermilk ricotta and followed the recipe but, had to substitute almond extract for vanilla extract as I didn’t have any almond. So delicious! I’m going to make them for Mother’s Day paired with crispy bacon. Not too sweet and. the cardomom (which I thought was going to be overpowering) left a tasty floral note. I am currently obsessed with Molly’s show. That hasn’t happened since Ina Garten.
I always enjoy making blitz and this recipe is very easy to follow. I have substituted ricotta for cottage cheese and it also works great. You can also heat up strawberries with a little jam and it’s so delicious served warm.
The reviewer denbishop has it right, thank you for your positive comments, that was very encouraging comments/suggestions was just what I needed and followed because, you’re right….in smaller towns you don’t always have the advantage of some brands that a grocery store carries, but by putting the ricotta in a wire mesh strainer over a bowl for half an hour, there was a lot of whey! Just discarded it and used the firmer ricotta was the ticket! No matter what your age, you still learn even in your 60’s (LOL)… I had some apples that were a little (or more, to admit) beyond eating fresh stage but peaking, cutting to nice chunks and adding a bit of sugar, cinnamon, grated some nutmeg on a very low (warmer burner low) burner in the sauce pan and let it cook down for a an hour or so and added some dried beyond chewing dried cranberries and what a great topping for our blitzes! So my suggestion, use what you have or think you need to toss because it’s not at the freshest but NOT moldy stage (wink). Enjoy and Molly you are the sweetest little cook to watch and listen to! Thank you for your creative ideas!
Yumm i love these
I have made these two times now and they have been a HUGE hit. Yes the assembly was a little difficult but it was so worth it when you got the hang of it and they came out beautiful when I was done everybody ate them and enjoy them and always asks me to make them again so now for Christmas dinner dessert I am making blueberry blood says
Never made blintzes before and the prep was easy enough. The filling was runny, and how is the raw egg supposed to cook? The assembly was difficult because the filling would not stay in the blintze at all. Then when I fried it a second time it just fell apart. I would not recommend this recipe. Very disappointed.
Never made blintzes before and it was super easy. It was thicker than I had expected even though I did use 1/3 c of batter and a 10-inch skillet. That said, it held the filling together better than I anticipated.
The filling was a bit runnier than expected. Perhaps I need to refrigerate it a tad bit longer? Also, the raw egg in the filling – is it expected to cook when you pan fry the blintzes?
Not sure about above reviews, I’ve been making crepes for about 50 years, you always a just the thickness of crepe by adding more milk if coming out to thick. Then for filling if your ricotta cheese is runny you need to strain off the whey, these are minor adjustments. I find store brand riccota tends to be runny. So you might want to use a good brand name. You can use any spice for flavor if not used to cardamom, like nutmeg or cinnamon. If not liking her light blueberry topping you could easily make a compote cooked on stove top thicken with cornstarch. Or buy a blueberry jam heat lightly and add some fresh berries to it.
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