Blueberry Blintzes

Looking for a delicious blueberry blintzes recipe? Try Shambhala's Blueberry Blintzes. View the recipe now.


Crepe Batter:

  • 1 ¼  cup   milk (half milk and half water)
  • 4 large  eggs
  • 1 cup all-purpose flour
  • a pinch of salt
  • 1 tablespoon sugar
  • 5 tablespoons unsalted butter, melted, plus more for sautéing the crepes

Cheese Filling:

  • 1 ½ cups ricotta cheese
  • 4 ounces cream cheese
  • 3 tablespoons confectioners' sugar
  • finely grated zest of 1 lemon
  • 1 egg

Blueberry Sauce:

  • 2 tablespoons butter
  • 2 pints blueberries
  • 3/4 cup sugar
  • 1 teaspoon cornstarch
  • 1 lemon, juiced
  • Melted unsalted butter, for sautéing blintzes
  • Confectioners' sugar, for dusting


Crepe Batter:

  1. In a mixing bowl combine the flour, salt and sugar.
  2. In a separate bowl beat the eggs and milk on med speed for 15 seconds.
  3. Add the flour to the liquid and blend well. The batter should be the consistency of heavy cream and be lump-free.
  4. Add the clarified butter in a thin stream, whisking constantly.
  5. Let the batter rest in the refrigerator for approximately 1 hour for a better texture.


  1. Melt 1 tablespoon of butter in an 8 inch crepe pan or nonstick skillet over medium heat – remove from heat – swirl around to cover pan then remove excess with paper towel.
  2. Pour ¼ cup of batter into pan – swirl around to completely cover bottom evenly – pour back excess.
  3. Cook for approximately 30 seconds until batter sets. The crepe should be paper thin, slightly brown and not crisp.
  4. Slide them on to a platter and cover with a towel to prevent them drying out. This should yield 20 crepes.

Cheese Filling:

  1. Combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg in a food processer and blend until smooth.
  2. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes while stuffing them.

Blueberry Sauce:

  1. Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium heat.
  2. Bring to a low boil and stir gently until the berries break down and release their natural juices. The consistency should be a bit chunky and will thicken slightly when it cools down.


  1. Preheat the oven to 400 degrees F.
  2. Forming the blintzes is like making burritos. Spoon ¼ cup of the cheese filling along the lower third of the crepe.
  3. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center.
  4. Roll the crepe away from you a couple of times to make a package, ending with the seam side down.
  5. Place filled blintzes in an ovenproof dish that has been brushed with butter.
  6. Spoon the blueberry sauce over top of blintzes and bake for 10 minutes so the filling sets.
  7. Using a spatula, transfer the blintzes to serving plates, dust with confectioners' sugar, and serve right away.

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