| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Prep: | 10 min |
| Inactive: | 1 hr 30 min |
| Cook: | 40 min |
| Yield: | 12 blintzes |
Ingredients
- 1 1/2 cups whole milk
- 1 1/4 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 3 large eggs
- 1/2 teaspoon table salt
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, softened
- 1 (8-ounce) container ricotta cheese
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon table salt
- 1/4 cup granulated sugar
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 pints blueberries (about 12 ounces)
- 2 tablespoons lemon juice
Instructions
- For the blintzes: Add all the ingredients to a large bowl and whisk until evenly combined, about 30 strokes. Cover and refrigerate for at least 1 hour and up to 12 hours.
- Heat a large nonstick pan over medium heat. Rub the pan with a paper towel dipped in oil. To check that the pan is properly heated, sprinkle the pan with a few drops of water and the water will “dance” around before evaporating.
- Add 1/4 cup batter, tilting the pan to evenly cover or spread out in a circle using the back of a spoon. Cook until just set and browned, about 1 to 2 minutes. Flip and cook until second side is lightly browned, about 1 minute more. Remove from the heat and repeat with remaining batter. (Can be made up to 1 month ahead. Stack crepes and store covered in the freezer.)
- For the filling: Combine all the ingredients in a large bowl and whisk until smooth. Cover and refrigerate until ready to use. (Can be made up to 1 day ahead.)
- For the berries: Combine sugar, water, and 1/2 cup of the berries in a small pan and bring to a simmer over medium heat. Cook until the berries break down, sugar is dissolved, and mixture has slightly thickened, about 5 minutes. Remove from the heat. Add the remaining berries to a small bowl and pour in the syrup. Stir in the lemon juice and let cool to room temperature, at least 30 minutes. (Can be made up to 1 day ahead.) Cover and refrigerate until ready to use.
- To assemble: Heat the oven to 375 degrees F and arrange a rack in the middle. Spoon 3 tablespoons of the filling down the center of each crepe. Fold the crepe over the filling, fold in the sides and roll up like a burrito. Put on a baking sheet and repeat until all the crepes have been filled. Bake until warmed through, (the internal temperature should register 160 to 165 degrees F on an instant-read thermometer) and filling is soft, about 15 minutes. Transfer to a serving platter and serve with the berries.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 266 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 7 g |
| Cholesterol | 90 mg |
| Sodium | 311 mg |
Reviews
It was very easy ,and delicious
These were the best blintzes I have ever tasted! I had never made blintzes before, but I pulled it off pretty well. The recipe was amazing, no changes were needed. There was a little bit extra blueberry sauce, but that wasn’t a problem…. I made everything the night before and refrigerated it. The ratio of blintzes to filling was perfect. My family and I absolutely LOVED them! I am 13 and it was way easy for me. I have already established myself as the dessert and breakfast maker of my family, as I am trying to get as much experience as possible for scholarships before I (hopefully go to the Culinary Institute of America.
I made these yesterday, and my husband gave it a huge THUMBS UP! Having never made blintzes before, I found it to be easy, although a bit labor intensive. After I got my assembly line going, it went rather quickly. Because I didn’t have whole milk on hand, I used almond milk, and the blintze came out tender, and today, as leftovers, its still very, very good. Thank you for sharing, and this is definitely a keeper! I plan to make a stack of blintzes to freeze and keep on hand, as I prefer the savory filling. You made me shine, Aida!
I made these this morning for my husband and he said that this is the BEST crepe recipe that I have made so far. The lemon zest in the filling makes the whole thing (in my opinion it just makes them taste so light and refreshing. I didn’t have ricotta so I just had the cream cheese filling and they still came out wonderful.
This recipe is amazing! I just made it for the first time and I’m ecstatic. My only issue with it is the amount of sugar in it. I’m not one to like a ton of sugar, and it turned out extremely sweet. This is definitely a dessert, not a breakfast, and a super sweet one at that. I would cut back on the sugar in the cheese filling if serving as a breakfast..and if serving as a dessert. Everything but the sugar content is spectacular.
This is an excellent recipe… I made it this morning for my guests here at the B & B and they LOVED it… so did I… there were no leftovers….. I love the fact that this recipe can be made ahead of time…. I did not have ricotta cheese so I used cottage cheese and it worked fine.. being here in Alaska one is limited to the food that can be purchased out in the “Bush”… Thanks again for sharing such a great recipe…
These were top notch!! I always would go to Elmer’s a restaurant out in my area for triple berry crepes, I no longer need too! : ) I used a frozen berry mixture of strawberries, blackberries, blueberries and raspberries. My kids who are picky eaters loved these, I also had tons left over so I placed it all in freezer bags for a quick weekday breakfast.
I made this for breakfast and it was a hit. My husband and our guests loved it and I will make it again. Very simple to make….I used blueberry and strawberries and it was delicious.
I made the recipe has directed except for the blueberry filling – they weren’t in season at the time. I substituted the fresh blueberries for preserves and, along with the ricotta mixture, was still outstanding! Very simple and flavorful. This is also a great recipe when you have company over as it’s got great presentation!