Blueberry Cheese Blintzes With Blueberry Sauce

“I found this on the iFood webpage and posted it here to have in my cookbook. It's really yummy but far from low-cal!”

Ingredients Nutrition


  1. In blender container combine milk, flour, and eggs and process until smooth, scraping down sides of container as necessary.
  2. Refrigerate, covered, for 1 hour.
  3. Heat an 8-inch nonstick crepe pan or skillet; brush 1/8 of the melted margarine over bottom of pan and pour in 1/8 of batter (about 1/4 cup), quickly swirling batter so that it covers entire bottom of pan.
  4. Cook until bottom of blintze wrap is lightly browned; using pancake turner, carefully turn wrap over and brown other side.
  5. Slide blintze wrap onto a plate and repeat procedure 7 more times, using remaining batter and melted margarine and making 7 more blintz wraps.
  6. Combine the cream cheese, egg and sugar and stir until thoroughly blended.
  7. Fold in blueberries and cinnamon.
  8. Spoon 1/8 of filling onto center of each blintz wrap; fold sides of wrap in and roll to enclose filling.
  9. In small bowl combine sour cream and vanilla and stir until smooth; fold in blueberries and spoon sauce over blintzes.

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