Best 5 Baked Blintzes With Fresh Blueberry Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our baked blintzes, a delightful fusion of delicate crepes filled with a creamy and luscious blueberry sauce. These blintzes are not just a breakfast treat; they are a symphony of flavors that will tantalize your taste buds any time of day. The fluffy crepes, made with a hint of vanilla and a touch of cinnamon, envelop the sweet and tangy blueberry sauce, creating a harmonious balance of flavors. Whether you prefer them dusted with powdered sugar or drizzled with maple syrup, these baked blintzes are sure to become a family favorite. And if you have any leftover blueberry sauce, it makes a fantastic accompaniment to pancakes, waffles, or even ice cream.

Let's cook with our recipes!

INA GARTEN'S BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE RECIPE - (4.2/5)



Ina Garten's Baked Blintzes with Fresh Blueberry Sauce Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 25

BLUEBERRY SAUCE:
3/4 cup freshly squeezed orange juice from about 3 oranges
2/3 cup sugar
1 tablespoon cornstarch
2 pounds fresh blueberries
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
BATTER:
1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
FILLING:
24 ounces or 3 cups ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon grated lemon zest from about 2 lemons
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt

Steps:

  • For the Blueberry sauce: Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. For the pancake batter: Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set. For the filling: Whisk all the ingredients together in a large bowl until thoroughly combined. Spread over the baked layer Next, carefully spoon the remaining pancake batter over the cheese layer. Return to the oven and bake for 35 to 40 minutes or until the top is light golden and the filling is set. Remove from the oven and let stand 10 to 15 minutes. Cut into squares and serve with blueberry sauce. NOTE: This makes a lot! You can cut this recipe in half. The night before, I made the pancake batter, but waited to add the baking powder right before making this. I also made the filling and the blueberry sauce the night before. This assembled beautifully, and baked perfectly. Warm the blueberry sauce, but don't boil it.

BLUEBERRY BLINTZES



Blueberry Blintzes image

Provided by Molly Yeh

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 19

1 1/2 cups blueberries
1/4 cup granulated sugar
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon ground cardamom
1 1/2 cups whole milk
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
2 large eggs
Flavorless oil, for the skillet
8 ounces cream cheese, at room temperature
1 cup whole-milk ricotta cheese
3 tablespoons honey
1 teaspoon lemon zest plus 1 tablespoon lemon juice (from 1 lemon)
1/2 teaspoon almond extract
1/4 teaspoon ground cardamom
A pinch of kosher salt
1 large egg
About 1/4 cup flavorless oil, for frying

Steps:

  • For the topping: Add 1/2 cup of the blueberries to a medium bowl with the sugar, honey, lemon juice and cardamom and let sit, stirring every 10 minutes or so and mashing slightly, until the juices are a vibrant pink color, about 1 hour. Fold in the remaining blueberries, coating them in the sauce until shiny.
  • For the blintzes: Meanwhile, in a blender or food processor, combine the milk, flour, salt and eggs and blend until smooth. Let the mixture sit at room temperature for 30 minutes.
  • Coat a 9- or 10-inch nonstick skillet with a thin layer of oil and heat over medium heat. Add 1/3 cup batter to the skillet and tilt it so that it distributes evenly into a round. Cook until the top is set and the bottom is slightly browned and pulls away easily from the skillet, 60 to 90 seconds. Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes and separating them by sheets of parchment paper.
  • For the filling: In a bowl, mix together the cream cheese, ricotta, honey, lemon zest and juice, almond extract, cardamom, salt and egg until combined.
  • To assemble: Place a blintz browned-side up on a work surface. Spoon 1/4 cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.
  • In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time until golden brown, 2 to 3 minutes on each side, adding additional oil if the needed. Transfer to a serving plate, top with the blueberry sauce and enjoy.

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE



Baked Blintzes With Fresh Blueberry Sauce image

This is a Barefoot Contessa recipe which sounds wonderful because you bake the blintzes in a large casserole and then cut into squares vs. having to make individual pancakes. They are topped with a wonderful fresh blueberry topping. Would be wonderful for a brunch!!!

Provided by DailyInspiration

Categories     Breakfast

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 22

1 1/4 cups milk
2 tablespoons sour cream
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 (24 ounce) carton ricotta cheese
8 ounces mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tablespoon lemon zest (zest of 2 lemons)
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1 teaspoon kosher salt
3/4 cup orange juice, freshly squeezed (3 oranges)
2/3 cup sugar
1 tablespoon cornstarch
4 half-pints fresh blueberries
1 teaspoon lemon zest
1 tablespoon lemon juice, freshly squeezed

Steps:

  • Preheat the oven to 350 degrees. Butter a 9 x 13 inch cake pan or baking dish.
  • For the batter: place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. Pour half of the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
  • Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese (use a measuring cup and pour batter into a spoon over the dish -- this will prevent the pancake batter from mixing in with the filling). Return the dish to the oven and continue baking 35-40 minutes, until the top is liqhtly golden and the filling is almost set. Remove from the oven and allow to stand 10-15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce.
  • Blueberry Sauce: Combine the orange juice, sugar and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool. Makes 2 cups.

CHEESE BLINTZES WITH BLUEBERRY SAUCE



Cheese Blintzes with Blueberry Sauce image

Categories     Milk/Cream     Cheese     Egg     Brunch     Dessert     Sauté     Kid-Friendly     Quick & Easy     Rosh Hashanah/Yom Kippur     Blueberry     Shavuot     Cottage Cheese     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 blintzes

Number Of Ingredients 22

For crêpes
1 1/2 cups whole milk
6 large eggs
1 1/2 cups all-purpose flour
3/8 teaspoon salt
2 tablespoons butter, melted
For filling
1 1/2 cups (12 ounces) farmer cheese
1/2 cup (4 ounces) large-curd cottage cheese (4% milk fat)
1 egg yolk
1 tablespoon unsalted butter, melted
1 tablespoon sugar
salt
For sauce
4 1/2 cups fresh blueberries (from 5 half-pint containers, picked over)
3/4 cup sugar
1 1/2 teaspoons cornstarch
For frying
4 tablespoons butter
Special equipment
Iron skillet or crêpe pan
Flexible metal or plastic spatula

Steps:

  • Make crêpes
  • In blender, combine milk and eggs. Add flour and salt and blend at low speed until smooth, less than 1 minute. Let batter stand 1/2 hour.
  • Have ready large plate or platter. Place skillet over moderately high heat, brush lightly with some melted butter, and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into pan, tilting to spread into thin, even layer. Cook until crêpe begins to "blister," edges curl slightly away from skillet, and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crêpe out of skillet and onto plate, cooked side up.
  • Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crêpe. Stack crêpes, cooked side down, on plate and let cool.
  • Make filling
  • In large bowl, mash together farmer and cottage cheeses until blended. Add egg yolk, melted butter, sugar, and salt, and mix until combined.
  • Place 1 crêpe, cooked side up, on a plate. Place 2 tablespoons filling in center, and fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crêpes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry.)
  • Make sauce
  • In large saucepan, combine 3 cups blueberries, sugar, and cornstarch. Set over moderately low heat and stir gently until sugar dissolves. Raise heat to moderately high and boil, stirring occasionally, 3 minutes. Remove from heat and gently stir in remaining blueberries.
  • Fry blintzes
  • Heat 1 tablespoon butter in iron skillet over moderately high heat. Add 3 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side. Repeat with remaining blintzes. Serve hot with sauce.

BLUEBERRY BLINTZES



Blueberry Blintzes image

These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 18

3/4 cup plus 2 tablespoons whole milk
5 tablespoons unsalted butter, melted
2 large eggs
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon coarse salt
3 tablespoons canola oil
Confectioners' sugar, for dusting
1 pint (about 2 cups) blueberries
6 1/2 tablespoons granulated sugar
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
1/2 teaspoon cornstarch
Pinch of coarse salt
16 ounces cottage cheese
4 ounces cream cheese, softened
1/2 cup plus 3 tablespoons granulated sugar
1 vanilla bean, halved lengthwise, seeds scraped and reserved, bean discarded
1/2 pint (about 1 cup) blueberries

Steps:

  • Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
  • Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
  • Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.
  • Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
  • Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
  • Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.

Tips:

  • For crispy blintzes, brush them with melted butter before baking.
  • To make sure the blintzes are cooked through, insert a toothpick into the center; if it comes out clean, they're done.
  • If you don't have a blender, you can mash the blueberries by hand.
  • For a thicker sauce, cook it over low heat for a longer period of time.
  • Serve the blintzes with your favorite toppings, such as powdered sugar, whipped cream, or fruit.

Conclusion:

These baked blintzes with fresh blueberry sauce are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for a special occasion or a lazy weekend morning. The blintzes are filled with a sweet and creamy cheese filling and topped with a tangy blueberry sauce. They're sure to be a hit with everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #pancakes-and-waffles     #breakfast     #eggs-dairy     #fruit     #american     #easy     #holiday-event     #berries     #blueberries     #citrus     #lemon     #brunch     #4-hours-or-less

Related Topics