You are here: Home » Recipes » Blueberry Blintzes Blueberry Blintzes Yield 6 to 8 servings Because fresh blueberries are with us for such a short time, you may want to make extra; these blintzes freeze wonderfully. PrintEmail Ingredients Blintz Crepes:1 cup all-purpose flour2 -- eggs1 cup 2% milk pinch salt -- Melted butter or vegetable oil, for cookingBlueberry Filling:2 cups low-fat cottage cheese or ricotta1/2 cup low-fat cream cheese or neufchatel cheese2 cups fresh blueberries1/4 cup sugar1 -- egg, beaten1 teaspoon cinnamon1/4 teaspoon nutmeg2 tablespoons butter Instructions To make crepes: Combine flour, eggs, milk and salt in a blender or food processor fitted with the metal blade and blend or process 30 seconds until smooth. Refrigerate 30 minutes. Heat an 8-inch nonstick saute pan over medium heat and brush with melted butter or oil. When pan is hot, use a pitcher or ladle to pour in just enough batter to coat bottom of pan (you may have to lift and rotate pan to cover it with batter) and cook crepe on both sides until light golden brown, turning once. Turn onto a plate and repeat to make remaining blintzes. To make filling: Combine cottage cheese, cream cheese, blueberries, sugar, egg, cinnamon and nutmeg in a large mixing bowl; stir to combine well. Place a large spoonful on each blintz crepe; fold sides toward center and roll up from one end. Melt 2 tablespoons butter in saute pan or spray with no-stick cooking spray and saute blintzes until golden on both sides.