We hosted my parents and mother-in-law for a brunch this year in honor of Mother’s Day. My husband made omelets, and I provided blueberry blintzes, a smoked salmon pasta salad, and chocolate zucchini bread. I know my mother is a big fan of blintzes, and they’re a great brunch option since you can prepare the crepes before your guests arrive and then pop them in the oven while you prep something else. These are delicious with either fresh or frozen berries, so you can enjoy them year round!
Adapted from The Kitchn
- For the crepes:
- 4 eggs
- 1 cup all-purpose flour
- 1 cup nonfat milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted, plus more for the pan
- For the filling:
- 15 ounces part-skim ricotta
- 4 ounces cream cheese, room temperature
- 1 egg
- 2 tablespoons sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- For the sauce:
- 1 pound blueberries, fresh or frozen
- 1/4 cup water
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
- Combine the eggs, flour, milk, sugar, baking powder, vanilla, and salt in a blender to prepare the crepes. Bend 10-15 seconds until smooth and slightly foamy. Refrigerate for 30 minutes, or up to overnight. Whisk in the melted butter.
- Lightly coat a 9-inch nonstick skillet with butter and set over medium-high heat. Once hot, pour 1/4-cup of batter into the skillet. Swirl the batter around the pan to evenly coat the bottom and sides. Rotate the batter around the pan until it has all set. Set the pan back on the heat and cook about one minute, until the bottom of the crepe starts to brown. Using a silicone spatula (or two), flip the crepe and continue to cook until done, 15-30 seconds. Pro tip: if the crepe doesn’t flip easily with the spatula, let it cook another 30 seconds. Continue with the remaining batter, making 8 crepes total.
- Preheat the oven to 350F. Combine the ricotta cheese, cream cheese, egg, sugar, vanilla, cinnamon, and salt in a mixer or the blender. Mix until well combined.
- Spread 2-3 tablespoons of filling in the crepe and fold in two opposite ends, then the other sides to make a little package. Place on a parchment-lined baking sheet seam-side down. Bake blintzes until the filling is hot, about 20 minutes.
- While the blintzes are baking, prepare the sauce. Combine the blueberries, water, sugar, lemon juice, and cornstarch in a saucepan. Bring to a slow boil over medium heat, stirring occasionally. Reduce heat to a simmer and cook for another 5 minutes, until slightly thicker. Pour the sauce over the crepes.