Blintzes that are tender on the inside, golden brown on the outside with a rich, lemon ricotta and cream cheese filling, covered in a sweet tart triple berry sauce. A perfect way to start the day on Mother’s Day.
Blintzes are one of my favorite things to eat when we go out for breakfast. My husband doesn’t really like to eat out on busy holiday weekends though. So this year I decided to make blintzes for myself for Mother’s Day. I also decided to make them early so I could share them with you.
The key to blintzes that are golden on the outside and still tender on the inside is cooking just one side of the crepe and folding the cooked side inside the blintz. Also, make sure your pan and oil are hot before you put the blintzes in the pan, so that they start to brown quickly and don’t soak up the oil.
I used a 1 tablespoon scoop to portion out the filling. They come together faster, and each blintz gets just the right amount of filling.
The filling, the sauce and the crepes can all be made a day ahead of time. Then in the morning all you have to do is fill the crepes, warm up the sauce and cook the blintzes for a few minutes until they’re golden brown. If you’re a blintz lover, you’re going to love this recipe.
Happy Mother’s Day to all my readers and the amazing women in my life.
- 1 (8-ounce) package cream cheese, softened
- 1 cup ricotta cheese
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup fresh or frozen blackberries, thawed
- 1/2 cup fresh or frozen blueberries, thawed
- 1/2 cup sugar
- 1 teaspoon lemon zest
- 1/2 cup fresh raspberries
- 2 large eggs
- 2 tablespoons butter, melted and cooled slightly
- 2 cups milk
- 1 teaspoon vanilla
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/2 cups all purpose flour
- Combine all ingredients in food processor and pulse until smooth. Cover and refrigerate until ready to use. (Can be made a day ahead.)
Prepare berry sauce
- In a medium saucepan, combine blackberries, blueberries, sugar, and lemon zest. Bring to a boil over medium-high heat stirring constantly. Cook 2 minutes until berries have softened. Remove from heat.
- Purée berry mixture until smooth with an immersion blender or transfer to a blender and purée until smooth. Strain through a fine mesh strainer to remove the seeds and pulp.(Can be made a day ahead.)
- Gently fold in raspberries.
- Add ingredients to blender jar in the order listed, cover and blend until smooth. Refrigerate overnight or for 1 hour prior to cooking. (Or you can strain out any lumps and use immediately.)
- Heat an 8-inch non-stick skillet or crepe pan over medium heat and lightly coat with butter or cooking spray. For each crepe, pour 1/4 cup batter into the center of the skillet and immediately rotate the pan until the batter covers the bottom of the skillet in a thin layer. Cook until light brown and the top begins to dry out, approximately 1 minute. (Don’t cook the other side for blintzes.)
- Stack completed crepes on a plate separated by wax paper or parchment paper.
Make the blintzes
- Place a crepe browned side up on a work surface. Spoon 3 tablespoons filling onto the bottom half of the crepe. Fold bottom over filling. Fold in sides, and roll up burrito style. Set aside, seam down. Repeat with remaining crepes and filling.
- Heat 1 tablespoon butter and 1 tablespoon vegetable oil in frying pan over medium heat. Fry blintzes three at a time until golden, about 2 minutes per side. To serve spoon warm sauce over top, and dust with powdered sugar.
Filling slightly adapted from the Food Network