This Blueberry Cheese Blintz Recipe is the perfect start to your day or end to your meal. It all begins with our easy to make French Crêpe Recipe. Next the Crêpes are rolled and stuffed with a slightly sweetened cream cheese/cottage cheese filling. Then a Homemade Blueberry Sauce is poured on top to finish them off.
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Yesterday, I shared the Classic French Crêpe Recipe that Grammy used to make me when I was a little girl. She was definitely the master of Crêpe making. Grammy’s Crêpes always had the perfect thinness and texture.
Today, I decided to turn Grammy’s delicious Crêpes into another one of my all time favorite Childhood treats. Blueberry Cheese Blintzes.
What is a Blintz?
I like to call them little bundles of love. Once you take just one bite you will too. The way Blintzes are made begin with Crêpes that are then rolled and stuffed with either a cheese or fruit mixture. Just like Crêpes, Blintzes can be made in sweet or savory flavors. But today we’re making a Sweet Blintz. This Blueberry Cheese Blintz Recipe is perfect for a special morning breakfast, brunch or even dessert.
What country does the Blintz come from?
There’s some unclarity of the exact spot that these delicious little bundles of love originated. Everyone wants to stake claim to something this delectable I guess! However, it’s thought that the Blintz originated in Central Europe. They were commonly made in countries like Poland, Hungry and Slovakia. Click here for more on the history of the Blintz.
Can this Cheese Blintz Recipe be frozen?
Yes, you can freeze your Cheese Blintzes for up to one month. However, I would recommend freezing them without the Homemade Blueberry Sauce on them. Then once you are ready to eat them just thaw or reheat them in the microwave. Another option is to reheat them in a 350 Degree F oven. Either method works just as well.
Should this Blueberry Cheese Blintz be served for breakfast or dessert?
I’ve always eaten Cheese Blintzes for breakfast or brunch but it’s also the perfect dessert. The Homemade Blueberry Sauce is what really turns them into the most perfect dessert to be served anytime. But don’t worry if you don’t have any blueberries. In fact any type of fruit topping will work. Strawberry, raspberry or even an apple pie filling are just as delicious. Just pick your favorite!
This Blueberry Cheese Blintz Recipe starts with Classic French Crêpes. Then they are filled with a cream cheese/ cottage cheese mixture with a hint of lemon zest. Finally they are finished off with a Homemade Blueberry Sauce. Perfect for breakfast, brunch or dessert!
- 1 3/4 Cups All purpose flour
- 2 Cups Milk
- 3 Large Eggs
- 1 teaspoon Sugar
- 1 Tablespoon Unsalted butter ,melted
- 4 Ounces Cream Cheese ,softened
- 1 1/2 Cups Cottage Cheese ,Ricotta Cheese can also be used
- 1 Tablespoons Confectioner Sugar
- Zest from one lemon
- 1 Large Egg
- 2 Cups Fresh Blueberries
- 1/2 Cup Water
- 1/2 Cup Sugar
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Cornstarch ,mixed with 2 Tablespoons water
- 1/2 teaspoon Vanilla Extract
- Fresh blueberries
- 2 Bananas ,chopped
Pour milk and eggs into your blender and blend on high for 2 minutes. Add flour and sugar and blend on high for 2-3 minutes. Scrape sides of blender with a spatula and add melted and blend for another 2 minutes. Place batter in the fridge for 1 hour to rest for best texture.
Heat a non-stick coated skillet on medium high heat for 2-3 minutes. You want to make sure your pan gets nice and hot before pouring batter into the pan. Brush the pan with melted butter to coat the pan's surface. Pour about a 1/3 cup of batter into the center of the pan and then lift the pan off of the burner and tip the pan to swirl the batter out to the edges to form a thin circular shape. Return pan to the burner and after about 15-20 seconds carefully work a spatula underneath your crepe and flip it over to the cook the other side. Cook for 15-20 seconds and remove to a warming dish. Continue brushing your pan with butter before each crêpe is made. Continue until all the batter is used.
Place all of the ingredients in a food processor and blend on high until smooth and creamy.
In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Bring to a low boil stirring frequently.
In a small bowl, mix the cornstarch with 2 tablespoons of cold water.
Slowly stir the corn starch mixture into the blueberries.
Simmer until sauce thickens, about 5 minutes.
Remove from heat and stir in the vanilla and lemon zest.
Can be served warm or cooled.
Preheat oven to 400 Degrees F.
Place a couple of tablespoons of the cheese filling in the center of one of the crêpes. Roll up like a burrito tucking the ends so that the cheese does not seep out.
Place in a 9x11 baking dish and continue making the rest of the blintzes.
Place blintzes in the oven on the center rack. Bake for ten minutes.
Serve immediately with blueberry sauce and toppings.
Want more delicious Blueberry treats? Try some of our other family favorites!