Blintz with Blueberry Sauce Recipe

The homemade blueberry sauce is the perfect accompaniment for these delicious cheese-filled blintzes that make such an attractive, festive treat.
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  • 1 cup milk
  • 1/4 cup cold water
  • 2 eggs
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1/4 teaspoon nutmeg
  • 3 tablespoons butter - melted plus more for cooking crepes
  • 1 1/2 cups ricotta cheese
  • 4 ounces cream cheese
  • 1 tablespoon lemon zest
  • 1 egg
  • 2 tablespoons powdered sugar
  • 4 tablespoons honey
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2/3 cup water
  • 3 cups blueberries
  • zest from one lemon
  • 1 tablespoon lemon juice
Container:blender, food processor, oven proof skillet, 8 inch crepe pan, saucepan
1 hr
40 mins
1.75 hrs
  • In a blender, combine the milk, water, eggs, flour, salt, sugar and nutmeg on medium speed for 10-15 seconds.
  • Add the melted butter and pulse until combined.
  • Refrigerate for one hour so it can rest.
  • In the meantime, in a food processor, combine the filling ingredients on medium speed until smooth.
  • Place in the refrigerator until ready to assemble.
  • For the sauce, go through blueberries and remove any moldy, soft, or blemished berries. Remove any stems remaining on the blueberries. Place in a colander and gently swish in cold water to wash berries. Allow to drain.
  • In a medium saucepan, combine the sugar, cornstarch, salt, cinnamon and water. Stir until mixture is smooth and then add the blueberries.
  • Cook over medium heat until sauce becomes translucent and has thickened. If sauce is too thin, add 1/4 teaspoon of cornstarch and continue to cook. If still not thick enough, add more cornstarch, 1/4 teaspoon at a time, until sauce is the desired thickness.
  • Remove from heat and add lemon zest and lemon juice to the sauce. Stir until well mixed.
  • Allow the sauce to cool before storing in the refrigerator.
  • Blueberry sauce can be used as a topping on waffles, pancakes, cakes, cheesecakes, or ice cream.
  • In an 8 inch crepe pan brushed with melted butter, pour 1/4 cup of the crepe batter.
  • Swirl the batter so the bottom is completely covered.
  • Cook over medium heat for 30-35 seconds or until the batter starts to set.
  • Bang the edge of the crepe pan with a heavy spoon to loosen the batter, flip the crepe and cook for another 30 seconds.
  • Slide the crepes off onto a platter and cover with a towel to help keep them warm.
  • Preheat the oven to 400°F.
  • Spoon 1/4 cup of the chilled cheese filling onto one edge of the crepe.
  • Roll the crepe up burrito style and place seam side down in an oven proof skillet.
  • Brush all with melted butter and fry the blintz just until crisp on all sides.
  • Place the skillet in the oven and bake all blintz for 10 minutes.
  • Serve warm with blueberry sauce.
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