Blueberry Blintzes

  • Yield: 6 to 8 servings


Blintz Crepes:
1cup all-purpose flour
2-- eggs
1cup 2% milk
pinch salt
-- Melted butter or vegetable oil, for cooking
Blueberry Filling:
2cups low-fat cottage cheese or ricotta
1/2cup low-fat cream cheese or neufchatel cheese
2cups fresh blueberries
1/4cup sugar
1-- egg, beaten
1teaspoon cinnamon
1/4teaspoon nutmeg
2tablespoons butter


  1. 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.
  2. 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.
  3. 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.

Nutritional Info *per serving

  • Calories 246
  • Fat 10g
  • Saturated Fat 5g
  • Cholesterol 89mg
  • Sodium 377mg
  • Carbohydrate 28g
  • Fiber 2g
  • Sugars 14g
  • Protein 13g