Rating: 3.71 stars
45 Ratings
  • 5 star values: 13
  • 4 star values: 12
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 0

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.

Martha Stewart Living, September 2006

Gallery

Credit: Ellie Miller

Recipe Summary test

Servings:
6
Yield:
Makes 12
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Ingredients

For the Crepes
For the Sauce
For the Filling

Directions

Instructions Checklist
  • Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.

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  • Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.

  • Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.

  • Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.

  • Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.

  • Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.

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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Reviews (5)

45 Ratings
  • 5 star values: 13
  • 4 star values: 12
  • 3 star values: 14
  • 2 star values: 6
  • 1 star values: 0
Rating: 5 stars
04/20/2014
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.
Rating: Unrated
05/09/2009
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!!
Rating: Unrated
01/25/2009
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.
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Rating: Unrated
01/25/2009
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.
Rating: Unrated
08/02/2008
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.