STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Cheese Blintzes With Blueberry Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The Old Farmhouse Bed & Breakfast, Salt Spring Island, British Columbia. Owner Gerti Fuss notes that these blintzes can be made ahead of time and heated just before serving. Put the filled blintzes on a baking sheet and freeze until firm, about 1 hour, then wrap the blintzes individually and freeze for up to 2 weeks. To serve, Fuss (who makes as many as 100 at a time!) defrosts them on a baking sheet overnight in the refrigerator, covered with a cloth to keep them from drying out, and then reheats them in a 300°F oven until heated through, about 15 minutes. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims. Times do not include the 'resting' time for the crepe batter.”

Ingredients Nutrition


  1. FOR THE CREPES, combine the flour, sugar, orange zest, and salt in a medium bowl and stir with a fork to blend.
  2. In another bowl, lightly beat the eggs, then stir in the milk and melted butter.
  3. Add the wet ingredients to the dry ingredients and stir just until evenly mixed.
  4. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 2 hours before cooking the crepes.
  5. The batter can be made the night before.
  6. FOR THE FILLING, combine the cream cheese, cottage cheese, sugar, creme fraiche, zest, and salt in a food processor and pulse for 15 to 20 seconds.
  7. Scrape down the sides with a rubber spatula and blend until smooth, about another 30 seconds.
  8. Transfer to a bowl and set aside.
  9. (The filling can be made a day in advance; let it come to room temperature before filling the blintzes.).
  10. FOR THE BLUEBERRY SAUCE, combine the blueberries and sugar in a medium saucepan.
  11. Cook over medium-high heat, stirring often, until the sugar dissolves and the blueberries give off their juice, 5 to 7 minutes, lightly crushing some of the berries against the side of the pan to make a chunky sauce.
  12. In a small dish, combine the water and cornstarch, stirring to mix.
  13. Add the cornstarch mixture to the blueberries and stir well.
  14. Cook until the sauce thickens, 2 to 3 minutes longer, stirring often; set aside in the saucepan.
  15. TO COOK THE CREPES, heat an 8-inch crepe or omelet pan or medium skillet over medium heat and brush with a little melted butter.
  16. Stir the crepe batter to remix it.
  17. Add a scant 1/4 cup of the batter to the hot pan and swirl gently so it thinly and evenly covers the bottom of the pan.
  18. Cook until the top has turned from shiny to opaque and the edges begin to curl, 1 to 2 minutes, then turn the crepe and cook a minute or so on the other side.
  19. Slide the crepe onto a plate and continue with the remaining batter, stacking the crepes directly on top of one another as you go.
  20. It's very common for the first crepe or two to be a total failure, so don't think twice about tossing out early crepes that don't work. You want a total of 12 good crêpes in the end.
  21. REHEAT THE BLUEBERRY SAUCE over low heat while filling the crepes.
  22. Lay one crepe on a flat surface and place about 2 tablespoons of the filling in the middle of the crepe.
  23. Fold both sides inward over the filling, then fold the bottom edge upward, and finally fold the top edge down to form a squarish package.
  24. Flip the package over so the seams are underneath, and set it on a lightly buttered baking sheet.
  25. Continue with the remaining crepes and filling.
  26. Warm the blintzes in a 300°F oven for 10 to 15 minutes before serving.
  27. TO SERVE, SPOON SOME OF THE BLUEBERRY SAUCE onto individual warmed plates, and set 2 blintzes on top of the sauce on each plate.
  28. Sprinkle powdered sugar over all and serve right away.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a