Blueberry Cheese Blintz

    1 hour 15 minutes

    These cheese blintzes have a hint of lemon zest and are smoothered in a warm blueberry sauce. Great for a Shavu'ot or Hanukkah. Great for every day, to be honest. Yum.


    Queensland, Australia
    1 person made this

    Makes: 12 blintzes

    • Blintz
    • 4 eggs, beaten
    • 1/2 cup water
    • 1/2 cup milk
    • 1/2 teaspoon salt
    • 1 cup plain flour
    • 90g butter
    • Filling
    • 300g ricotta cheese
    • 200g cottage cheese
    • 1 egg yolk
    • 1 teaspoon vanilla
    • 1 teaspoon lemon zest
    • 1/3 cup sugar
    • Sauce
    • 4 cups blueberries
    • 1/2 cup sugar
    • 1 teaspoon cornflour
    • knob of butter for frying

    Preparation:45min  ›  Cook:30min  ›  Ready in:1hour15min 


    1. Beat together eggs, water, milk, salt and flour with electric beaters. Place in the fridge to stand for about 30 minutes.
    2. Heat a small bit of butter in a small frying pan over medium high. pour in about 1/4 cup of mixture, tilting frypan to spread the mixture. Flip it before it browns, then fry the other side for a few seconds. Turn out on to a tea-towel and repeat until all butter and mixture is used. Set aside.
    3. Filling

    4. Combine ricotta and cottage cheese. Stir in egg yolk, vanilla, zest and 1/3 cup sugar. Fold into the wrapper then fry in knob of butter until golden brown.
    5. Sauce

    6. Mix together 3 cups of blueberries, sugar and cornflour in a saucepan. Bring to a boil then stir until it thickens, about 3 minutes. Stir in additional cup of blueberries. Serve over the warm blintzes.

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