A warm, delicate crepe wrapped around a creamy blueberry-streaked filling—this is comfort food with heritage. Polish-style blintzes are soft, lightly golden, and just barely crisp at the edges. But it’s the contrast between the tangy yogurt, rich cream cheese, and the touch of sweetness that elevates this dish from a simple breakfast to something truly memorable.

This version of blintzes brings a refreshing twist: a velvety filling made with blueberry yogurt and cream cheese, topped with a scatter of crunchy seeds and nuts, and finished with a whisper of cinnamon sugar. The result is a beautifully balanced dish—one that feels nostalgic but still fresh. Whether served at a slow brunch or as a cozy dessert, these blintzes are both elegant and satisfying.

Let’s walk through exactly how to make them, and what makes this take just a bit different than your grandmother’s version.

What Are Blintzes?

Blintzes are thin crepes traditionally found in Eastern European cuisines, especially Jewish and Polish cooking. They’re typically filled—most often with sweetened cheese—and either folded or rolled before being pan-fried or baked. The texture is a major part of their charm: soft and pliable crepes on the outside, creamy richness inside, often served warm and dusted with a bit of sweetness.

What sets this particular recipe apart is the addition of blueberry yogurt to the filling, introducing a fruity tang and soft purple hue that’s as appealing visually as it is to the palate.

Key Ingredients & Substitutions

Each ingredient in this recipe plays a distinct role. Here’s a breakdown of what you’ll need, along with options in case you want to make adjustments:

For the Crepe Batter:

All-purpose flour – Forms the base; sift for smoothest results.
Eggs – Provide structure and binding.
Milk + Water – A mix ensures a tender, thin crepe without heaviness.
Salt – Just enough to bring out flavor.
Melted butter – Adds richness and prevents sticking.

Alternative: Use gluten-free all-purpose flour to make this gluten-free. For a dairy-free version, sub in almond milk and plant-based butter.

For the Filling:

Cream cheese – Provides structure and creaminess.
Blueberry yogurt – Adds fruit flavor and lightness.

Alternative: Greek yogurt for a thicker texture or use plant-based yogurt to make it vegetarian and dairy-free.

Toppings:

Assorted seeds and nuts – Add crunch and a touch of earthiness. Consider sunflower seeds, pumpkin seeds, chopped pecans, or almonds.
Cinnamon sugar – Brings warmth and classic sweetness.

How to Make the Crepes

Making crepes might seem intimidating, but it’s surprisingly straightforward. All it takes is a blender and a good non-stick skillet.

Blend the Batter: Combine flour, eggs, milk, water, salt, and melted butter in a blender. Blend until smooth and let the batter rest for 10–15 minutes. This helps eliminate bubbles and allows the gluten to relax, resulting in a more tender crepe.
Cook the Crepes: Heat a non-stick skillet over medium. Lightly grease it with butter or spray. Pour in about ¼ cup of batter, swirling to coat the bottom. Cook for 1–2 minutes or until the edges begin to lift and the underside has light golden spots. Flip carefully and cook the second side for 30–60 seconds.
Repeat: Transfer finished crepes to a plate and cover with a clean towel to keep them warm and soft.

Tip: Don’t worry if the first crepe doesn’t turn out—it’s often just a warm-up for your pan.

Preparing the Blueberry-Cream Cheese Filling

This is where the magic happens. The filling is only two ingredients, but it delivers layers of flavor.

Blend: In a bowl, mix softened cream cheese with blueberry yogurt until fully combined and smooth. The result should be creamy, spoonable, and slightly tangy.

Optional Boost: Add a few fresh or frozen blueberries for texture or a teaspoon of lemon zest for a citrusy lift.

Assembling the Blintzes

Once your crepes are ready and the filling is prepped, assembly is simple:

Fill: Spoon a few tablespoons of the blueberry-cream cheese filling onto the lower third of each crepe.
Fold: Fold the bottom edge up over the filling, then fold in the sides, and roll it up—just like a burrito.
Finish: Optionally, you can pan-fry the filled blintzes for 1–2 minutes per side in a bit of butter for a golden, crisp edge. This adds texture and deepens flavor.

Topping Ideas to Elevate Your Blintzes

The toppings are not just decoration—they add contrast in both texture and flavor.

Seeds & Nuts: A mix of pumpkin seeds, sunflower seeds, and chopped walnuts gives a satisfying crunch and earthy bite.
Cinnamon Sugar: Lightly dusting over the top adds that nostalgic touch and subtle warmth.
Drizzle Options: Consider finishing with a light drizzle of honey, maple syrup, or a berry compote for extra indulgence.

Serving Suggestions

These blintzes are best served warm, either straight from assembly or after a quick pan-sear. Pair them with:

A cup of hot tea or strong coffee for a balanced brunch.
A side of fresh berries to amplify the blueberry notes.
A dollop of extra yogurt or whipped cream if serving as dessert.

They also hold well in the fridge for up to two days, making them a smart choice for make-ahead brunches or late-night treats.

Storage & Reheating

If you’ve made a batch and have leftovers, here’s how to store and reheat them:

Refrigerate: Store in an airtight container for up to 2 days.
Reheat: Warm gently in a skillet with a bit of butter or microwave for 20–30 seconds. If reheating from frozen, thaw overnight in the fridge first.

Note: Assembled blintzes can also be frozen for up to 1 month. Wrap each one tightly in plastic wrap and place in a freezer-safe bag.

Final Thoughts: A Fresh Take on a Classic

What makes this recipe stand out isn’t just its nod to tradition, but its modern, nutritious twist. The blueberry yogurt brings brightness, while the nuts and seeds create balance—both in flavor and in feel.

Whether you’re cooking for family, hosting a relaxed brunch, or simply craving something soft, sweet, and satisfying, these blueberry cream cheese blintzes are a dish worth returning to. Easy enough for weekdays, pretty enough for weekends—this is a recipe that feels both familiar and new.