Blueberry Blintzes

These soft and delicate crepes filled with a sweet cheese mixture are perfect for brunch or to impress a loved one!

Crepes, Sweet

Breakfast, Brunch

Yield: 4

Author: Kirsten Deneka

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Blueberry Blintzes

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

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Ingredients

Crepes:

• 1 cup flour
• 2 tbsp sugar
• Pinch of salt
• 2 eggs
• 1 1/2 cup milk
• 2 tbsp melted butter

Cheese filling:

• 1 cup smooth ricotta
• 4 oz. room temp cream cheese
• 1/4 cup icing sugar
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 1 egg

Blueberry compote:

• 1 1/2 cup frozen Canadian blueberries
• 1-2 tbsp sugar
• Squeeze of lime
• 1 tbsp corn starch + 1 tbsp water

Toppings:

• Raspberries
• Icing sugar

Instructions

For the crepes:

1. For the crepes, mix dry ingredients together and then add in eggs, butter and vanilla and half of the milk and whisk to combine.
2. Add in the rest of the milk and whisk until smooth.
3. Preheat a crepe pan on medium low heat and brush on some butter. Add in 1/3 cup batter and spread out.
4. Cook for 1-2 minutes per side or until lightly brown on each side.

For the blintzes:

1. For the cheese filling, whisk together all ingredients until smooth and transfer to the fridge until ready to assemble.
2. Preheat the oven to 400F.
3. When the crepes are all done and cooled down slightly, add 3 tbsp of filling to each crepe and wrap tightly like a burrito.
4. Sear the crepes in butter on medium low heat until golden on each side.
5. Transfer to a tin foil lined baking sheet and bake for 10 minutes.

For blueberry compote:

1. Combine blueberries, sugar and lemon juice in a small saucepan on medium low heat.
2. Simmer for 5-7 minutes or until cooked down slightly.
3. Add in cornstarch mixed with the water and mix to combine. Stir and cook for another 2 minutes until thickened.
4. To plate, add desired amount of blueberry compote to the plate, add your blintzes, raspberries and icing sugar and enjoy :)

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