These amazing Cheese Blintzes with Blueberry Sauce are perfect for an indulgent breakfast or brunch and a new pancake recipe to try on Shrove Tuesday!
You will also love… my Double Chocolate Pancakes!
Pancake day is soon upon us and I felt duty-bound to include a pancake recipe on the blog.
My husband holds the pancake chef title in the house and he frequently makes them on weekends – alternating with my.
I wanted to try something new – to me and to the blog – and the idea to try blintzes came to me. A true lightbulb moment!
What are blintzes you ask?
Blintzes are a type crêpe-style pancake filled with cheese and served dusted with icing sugar (although fillings may vary from sweet to savoury).
They are extremely popular throughout Eastern Europe and no wonder – they are totally delicious and quite filling – a great brunch or dessert option.
How to fill the blintzes
Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.
To fill the blintz, take a pancake, cooked side up, and place a tablespoon of filling near the edge closest to you (pic 1). Note you only cook them on one side and fill them cooked side up.
Fold the bottom edge over to cover the filling (pic 2) then fold the sides in (pic 3). Roll the bottom of the blintz over (pic 4) and set aside. Repeat until you have used all the crepes.
Heat a teaspoon of butter in the pan. Once its foaming, place 4 blintzes, seam side down, on the pan and cook a couple a minutes on each side until golden. Serve warm, drizzled with the blueberry sauce and dusted with icing sugar.
For the blintzes
- 100 g (¾ cup) plain flour all-purpose flour
- ¼ tsp salt
- 1 tbsp sugar
- 2 large eggs
- 250 ml (1 cup) milk
- 2 tbsp unsalted butter , melted
- 1-2 tbsp additional flour if needed
- Butter for frying
- Icing (powdered) sugar to dust
- 250 g (1 cup) ricotta cheese or Quark cheese
- 2 tbsp cream cheese
- 1 egg yolk
- 2 tbsp granulated sugar
- 1 tbsp honey
- Zest of 1 lemon
- 1 tsp vanilla extract or paste
- Make the cheese filling by combining all the ingredients and mixing them until smooth. Put in the fridge while you prepare the batter.
- To make the blueberry sauce, put all the ingredients in a saucepan and cook over medium heat until the blueberries start to burst. Simmer for a couple more minutes and set aside.
- Prepare the crêpe batter: sift the flour, salt and sugar and set aside.
- Whisk the eggs and slowly add the milk and melted butter, mixing until smooth.
- Add the flour and whisk it in. Cover and set aside to rest for 10-15 minutes. The batter should have the consistency of pouring cream – if it’s too thin add a little more flour – about 2 tablespoons.
- Heat a teaspoon of butter in a non stick pan until just foaming. Pour some batter into the pan and swirl it around so it coats the whole bottom of the pan. Cook until bubbles form on top and the edges start to brown and curl. Put the crepe on a plate lined with kitchen towel.
- Repeat until you use up all the batter adding extra butter on the pan if needed (I found that once was enough).
- To make the blintze, take a crêpe, cooked side up, and place a tablespoon of filling near the edge closest to you.
- Fold the bottom edge over to cover the filling, then fold the sides in. Roll the bottom of the blintz over and set aside. Repeat with rest of the pancakes.
- Heat a teaspoon of butter in the pan. Once its foaming, place 4 blintzes, seam side down, on the pan and cook a couple a minutes on each side until golden.
- Serve warm, drizzled with the blueberry sauce and dusted with icing sugar.