Blueberry Blintz Recipe

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 08/13/19
Cheese blintzes with berries
Susánica Tam / Wikimedia Commons / CC-BY-2.0
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Servings: 5 servings
Nutrition Facts (per serving)
431 Calories
18g Fat
57g Carbs
12g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 431
% Daily Value*
Total Fat 18g 23%
Saturated Fat 9g 44%
Cholesterol 214mg 71%
Sodium 467mg 20%
Total Carbohydrate 57g 21%
Dietary Fiber 4g 15%
Protein 12g
Calcium 208mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This blueberry blintz recipe is common throughout Eastern Europe. It starts with a thin, unleavened, crepe-like pancake that can be made with various flours and is folded around a blueberry filling. Here's ​more about Eastern European blintzes.
Serve these blintzes for brunch, breakfast, or dessert.

Ingredients

  • For the Batter:
  • 1 cup milk
  • 1/4 cup water (cold)
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 pinch salt
  • 1 tablespoon sugar
  • 3 tablespoons melted butter
  • For the Filling:
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • Optional: 1 teaspoon lemon zest (diced)
  • 1 1/4 pounds blueberries (washed and stemmed)
  • Garnish: Confectioners' sugar

Steps to Make It

  1. In a blender or food processor, combine milk, water, egg, flour, salt, and sugar. Blend until batter is lump-free, about 15 seconds or longer. Add the melted butter and blend for another 5 minutes. Refrigerate batter for at least 1 hour.

  2. Meanwhile, in a large saucepan, combine sugar, cinnamon, lemon zest (if using), and blueberries. Toss and place over medium heat. Allow it to come to a boil, reduce heat and simmer 2 minutes. Remove from heat.

  3. Lightly coat an 8-inch crepe pan or nonstick skillet with cooking spray. Place over medium heat. Pour in 1/4 cup batter and swirl until the bottom of the pan is completely coated. Pour off any excess. Cook 30 to 45 seconds.

  4. Flip and cook an additional 30 seconds.

  5. Remove to a plate and cover with a paper towel to prevent drying. Repeat with the rest of the batter.

  6. When ready to assemble, use a slotted spoon to place 1 to 2 tablespoons of berries (leave the sauce for garnish) on the lower third of the pancake.

  7. Fold the bottom up and away from you to cover the filling.

  8. Fold the two sides in toward the center.

  9. Roll the pancake away from you, ending with seam side down. Repeat with remaining pancakes and filling. If your pan is well-seasoned, it shouldn't need to be coated with additional vegetable spray.

  10. Heat the same pan over medium heat and add butter to fry each side of the blintzes for about 2 minutes until crisp.

  11. Remove to a serving place, garnish with blueberry sauce and confectioners' sugar.