Cheese Blintzes with Blueberry Sauce
Delight your taste buds with these Cheese Blintzes with Blueberry Sauce, a decadent treat that combines delicate crepes, a creamy cheese filling, and a luscious homemade fruit topping. Perfect for a special brunch or dessert, these golden, pan-seared blintzes feature a rich blend of ricotta and cream cheese, sweetened with powdered sugar and a hint of vanilla. The accompanying blueberry sauce, made with fresh or frozen berries, a touch of lemon juice, and thickened to perfection, provides a vibrant burst of fruity flavor. Quick to prepare and visually stunning, this dish is an elegant way to impress guests or satisfy your sweet tooth. Whether served as-is or dusted with powdered sugar, these blintzes are a timeless indulgence that’s sure to shine on any table. Search-friendly keywords: cheese blintzes, blueberry sauce recipe, crepe dessert, sweet brunch ideas, fruit sauce topping.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 2 tablespoons butter, melted
- 1 tablespoon granulated sugar
- 0.25 teaspoons salt
- 1 cup ricotta cheese
- 4 ounces cream cheese, softened
- 3 tablespoons powdered sugar
- 1 teaspoons vanilla extract
- 2 cups blueberries, fresh or frozen
- 0.25 cups granulated sugar (for blueberry sauce)
- 0.25 cups water
- 1 tablespoons cornstarch
- 1 tablespoons lemon juice
Instructions
In a mixing bowl, whisk together all-purpose flour, milk, eggs, melted butter, granulated sugar, and salt until smooth. Let the batter rest for 20 minutes.
Preheat a non-stick skillet over medium heat and lightly grease it with butter or cooking spray.
Pour 2 tablespoons of the batter onto the skillet and swirl to evenly coat the bottom. Cook for about 1-2 minutes or until the edges start to lift. Flip and cook for another 30 seconds. Remove and repeat with the remaining batter to make 12 crepes.
In another bowl, whisk together ricotta cheese, cream cheese, powdered sugar, and vanilla extract until smooth.
Place a crepe on a flat surface. Add 2 tablespoons of the cheese filling into the center, fold the sides in, and roll it up like a burrito. Repeat with the remaining crepes and filling.
To make the blueberry sauce, combine blueberries, granulated sugar, and water in a small saucepan over medium heat. Bring to a simmer, stirring occasionally.
In a small bowl, mix cornstarch with 2 teaspoons of water to create a slurry. Stir the slurry into the blueberry mixture and cook for an additional 2-3 minutes, until thickened. Remove from heat and stir in lemon juice.
In the same skillet used for the crepes, melt 1 tablespoon of butter over medium heat. Cook the filled blintzes for 2-3 minutes on each side until golden and lightly crisp.
Serve the blintzes warm, topped with the blueberry sauce.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.4 g | 135% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 732 mg | 244% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 271.4 g | 99% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 141.3 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1530 mg | 118% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1269 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
