Blackberry Blintzes

Blackberry Blintzes

Blackberry BlintzesI sort of fell off the net for a bit, didn’t I? Sorry about that! I took a mini vacation and jetted off to Aruba. Poor me, I know. But I’m going to make up for it today with a killer recipe.

Blintzes are one of my favorite breakfast foods. Tender crepes filled with a creamy ricotta filling and topped with a fruit syrup. It’s not something I indulge in often because they do take a little time to make and they are a bit on the caloric side. But everything in moderation, right?

blackberriesAnd when I saw the containers of plump ripe blackberries on sale at my grocer yesterday, I knew that it was indeed time to make blintzes.

Blintzes and blackberries are a marriage made in heaven.

Making a fruit syrup is pretty simple. Just macerate (fancy word for squish) the fruit and heat it up with some sugar and corn starch. It takes just a few minutes to get it to come together, but when it does, it’s pretty excellent.

blackberry sauceAs much as I love raspberries and blackberries, I don’t often cook with them because I can’t stand the seeds. So, when I do work with them, I have to strain the seeds out.

If you are one of those people who likes seeds in their berries, this recipe will be much easier for you to make. Don’t like seeds? I sure hope you have a strainer.

blintzesThe blintzes themselves are also simple to make. The crepes take all but a minute to cook and the cheese mixture is tucked into the crepe just like a burrito. And after a quick flip in a buttered skillet, you’ve got blintzes.

blackberry blintzBlackberry blintzes are luscious, but so are apple, blueberry, banana and even mango blintzes. Just about any fruit will work. Except maybe avocados. You might want to skip that flavor combination.

Blackberry Blintzes
Recipe type: Breakfast
Serves: 6
Prep time:
Cook time:
Total time:
Tender ricotta filled crepes topped with a fresh blackberry sauce. Wonderful for breakfast or brunch.
Blackberry Sauce
  • 16 oz blackberries
  • 1 cup sugar
  • juice of one lemon
  • 3 Tbsp Butter
  • 2 tsp corn starch
  • 1 cup flour
  • 1 cup milk
  • 2 eggs
  • 2 Tbsp water
  • 1½ Tbsp sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 Tbsp butter (for cooking crepes in)
Ricotta Filling
  • 1½ cup ricotta cheese
  • 2 oz cream cheese
  • 3 Tbsp sugar
  • 1 tsp lemon zest
  1. In a medium sized pot, bring berries, sugar, lemon juice, butter and corn starch to a simmer. Gently mash berries to release juices.
  2. Allow to simmer for five minutes. Once the syrup has thickened up, remove from heat. Place strainer over bowl and strain out the seeds and pulp. Set strained syrup aside while you make crepes.
  3. For the crepes, place all ingredients (except 3 Tbsp butter for cooking crepes) in a food processor oo blender. Process until smooth.
  4. Heat a skillet (at least 8" in diameter) over medium-high heat and generously grease with butter. Pour in just enough batter to coat pan. Cook each crepe for 30 seconds on each side.
  5. Pile cooked crepes up on a plate and cover with a towel to keep them from drying out.
  6. For the ricotta filling, mix all ingredients together in a large mixing bowl until thoroughly combined.
  7. Scoop ¼ cup of ricotta filling onto the lower section of each crepe. Roll up as if making a burrito. The bottom flap goes up over the filling, the sides come in, and then roll the blintz away from you to close.
  8. Heat some butter in a skillet and cook the blintzes until golden brown, about two minutes or so per side.
  9. Place blintzes in a 9x13 baker and bake in a 400º oven for 12 minutes to finish cooking the filling. Serve with blackberry sauce.


  1. Anonymous says:

    Welcome back Melanie! You’re recipe looks fabulous and I love blackberries. I can’t wait to try your blintzes..

  2. I want to make these!!!! I’m scared of the crepes part though. I’ll have to find a Sunday where I can keep trying without pressure of having to get to the next thing on the schedule.

  3. Oh wow!!! This is the kind of feminine delicate breakfast that I love. It’s been too long since. Love your blackberry sauce. Everything looks so pretty.

    • Melanie says:

      Thank you Jayne! I love how you call it a feminine breakfast. I never thought of it that way, but I agree!

  4. Brooke Brown says:

    Beautifully delicious!

  5. Oh wow your crepes look so delicious, I especially love the look of the blackberry sauce!

  6. Oh my goodness, drooling! These look amazing, especially that blackberry sauce.

  7. I love it when a blog recommends a recipe from another blog ( Baking Bites-Guinness chocolate cake) and you find tons of other recipes to pin! Great recipes!

  8. maude rose says:

    My daughter and i are making these tomorrow. Can you assemble them ahead of time and refrigerate till ready to bake in the oven. We made the filling and sauce today. 🙂 thank you

    • Yes, you can assemble the various components ahead of time, but don’t fill until you are ready to cook. I hope that helps!

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