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Blueberry Blintzes

Recipe photo courtesy of Ellie Miller

These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.

Source: Martha Stewart Living, September 2006
Servings Yield


For the Crepes

For the Sauce

For the Filling


Cook's Notes

When forming blintzes, be careful not to overfill each crepe. That way, the creamy mixture is less apt to seep out as you fry the blintzes, making for a neater presentation.

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How would you rate this recipe?
  • MS11773001
    20 APR, 2014
    These were wonderful! I made them for Easter breakfast with raspberry instead of blueberry sauce and also used whole milk ricotta for filling. Added a dab of creme fresh on top with sauce too. Only one little complaint... The folding and rolling into the frying pan thing. I would really appreciate a video demonstration! All in all they turned out fine. Will definitely make them again.
  • foodluvrr
    9 MAY, 2009
    I've made a fair number of crepes before, but these were by far the best I have ever eaten! They're perfect for a bridal shower, baby shower, birthday, or just for fun. They're so simple and out of this world delicious!!
  • blessedmommyofone
    25 JAN, 2009
    My husband has been asking me to make crepes and when I came across this recipe it seemed to not look that difficult, so I thought I would give a try. We absolutely LOVED these crepes and I will be definitely making them again.
  • blessedmommyofone
    25 JAN, 2009
    My husband has been asking me for a while to make crepes and I came across this recipe and decided to give it a try. We LOVED these crepes!!!! I thought that it was not that difficult and will definitely be making again. I would recommend this recipe to others to make.
  • likesitspicy
    2 AUG, 2008
    These crepes are amazing. My family requests them for special occasions. They are quite a bit of work but it helps if you make the crepes all at once and then assemble and fry. And whatever you do don't over-fill the crepe.

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