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Blueberry Cream Cheese Blintzes

These soft Polish-style blintzes feature thin crepes filled with a creamy blend of cream cheese and tangy blueberry yogurt. Topped with a crunchy mix of seeds and nuts and dusted with cinnamon sugar, this recipe offers a balanced combination of textures and flavors, perfect for brunch or a cozy breakfast. Simple to prepare and customizable with gluten-free or dairy-free substitutions, these blintzes bring a fresh twist to a traditional favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Dessert
Cuisine: Europian
Calories: 280
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 1 cup all-purpose flour sifted for smooth batter
  • 2 large eggs
  • 0.5 cup milk can substitute plant-based milk
  • 0.5 cup water
  • 0.25 tsp salt
  • 2 tbsp butter melted, plus extra for cooking
Filling
  • 1 cup cream cheese softened
  • 0.5 cup blueberry yogurt preferably plain or low sugar
Toppings
  • assorted seeds and nuts such as pumpkin seeds, sunflower seeds, chopped walnuts or almonds, for topping
  • cinnamon sugar for dusting

Method
 

Prepare Crepes
  1. Combine all crepe batter ingredients—flour, eggs, milk, water, salt, and melted butter—in a blender. Blend until smooth. Let batter rest for 15 minutes to allow gluten relaxation and eliminate bubbles.
  2. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour approximately 1/4 cup of batter into the pan, swirling to coat evenly. Cook until edges lift and bottom is lightly golden, about 1-2 minutes. Flip and cook the other side for 30-60 seconds.
  3. Repeat until all batter is used, stacking crepes on a plate and covering them with a clean towel to keep warm and soft.
Prepare Filling
  1. In a bowl, mix softened cream cheese and blueberry yogurt until smooth and creamy. Optionally, add fresh blueberries or lemon zest for extra flavor.
Assemble and Finish Blintzes
  1. Place a spoonful of filling onto the lower third of each crepe. Fold the bottom edge over the filling, then fold in the sides and roll up tightly.
  2. Optionally, pan-fry the filled blintzes in butter for 1-2 minutes per side to develop a golden crust and enhance flavor.
Add Toppings and Serve
  1. Sprinkle the rolled blintzes with assorted seeds and nuts for crunch. Dust with cinnamon sugar before serving.

Notes

  • Letting the batter rest improves crepe texture by relaxing gluten and removing bubbles.
  • Use gluten-free flour and plant-based substitutes for dietary variations.
  • Pan-frying filled blintzes is optional but adds a pleasant crispness and richer flavor.
  • Store leftovers refrigerated up to 2 days or freeze up to 1 month; thaw before reheating.