top of page
  • Writer's pictureKonky's Creative Kitchen

Blueberry-Lemon Blintzes

Updated: Feb 20

Farm-stand blueberries are serious business here in New England. We love them in our pancakes, our breads, crepes, pies, crumble bars, and even ice-cream! I am modifying the original crepe recipe passed down by my Grandfather and making a wonderful batch of blintzes.

The difference between crepes and blintzes are the fact blintzes are a twice-cooked food. We decided to skip the extra cooking step because it was almost 100°F out the day this was made. The crepes alone were extremely hot while filling and rolling them. They were returned to the pan to let the residual heat finish bringing the filling up to temperature.

With some fresh house-made whipped cream and lemon-zest, these blintz were absolutely fantastic! A nice and light breakfast, perfect for brunches type of food! This involves a two-part video: one for the filling and one for the batter.


Sweetened Cream Cheese Filling

1 - 8oz Cream Cheese - room temperature

1/4 C Half-n-Half - room temperature

4TB Powdered Sugar (adjust accordingly)

Allspice, light dash

1/2 tsp Cinnamon, Heaping

1/2 tsp Ginger, Heaping

Mix this on medium speed for approximately two minutes. Taste test your mixture at this point to see if you want more spices or powdered sugar. Add more of what you prefer and mix again on medium speed to bring this all together.

Once done, set this aside or store in the fridge for later use.



Crepe Batter

6oz AP or 00 Flour (by weight)

1/2 C + 1/8 C Half-n-Half - room temperature

1/2 C Water

4 Eggs, large - room temperature

3 TB Lemon-Olive oil (or 2TB olive oil + 1 TB lemon juice)

1/2 Lemon, juice

2 TB Lemon Zest

1 TB Vanilla extract

In your mixing bowl, add all of your wet ingredients. Then, add your dry ingredients. On slow to slow-medium speed, mix your batter. This will take a good five to seven minutes as we want to make sure this mixture is nice and smooth, with no lumps.

Into a medium-high heated pan, use one pat of butter and 1oz of olive oil. Make sure your pan is coated well. Spoon some of the batter into the pan and gently swirl around. Because this is a crepe batter, this will cook extremely fast! You will see that the batter appears to have a slightly darker color. This is the indicator to get ready to flip it over. Each crepe should take about 90 seconds total to cook in the pan. As each crepe is finished, lay flat on a plate and cover with a tea-towel to keep them hot. Repeat until all of the batter has been used.

FILLING FOR BLINTZES: Take one crepe in front of you. With your sweetened cream cheese filling, apply as little or as much filling as you want. Do the same with the blueberries. For blintzes, you will gently fold the sides and then roll this up to keep the filling inside. Return the rolled blintzes to the pan with heat on low/low-medium to get them browned with a little butter. Or, you can simply use the residual heat that was left from cooking the crepe batter by placing your blintzes back in the pan and wait a few minutes.

FOR CREPES: Similar to the Blintz but instead you will fold from the top, and roll this downward to keep the filling inside

©2004-2026 Konky’s Creative Kitchen, All rights reserved.

0 views0 comments

Recent Posts

See All


bottom of page