A perfectly sweet (but not too sweet!), rich (but not too rich!) breakfast that was made for weekend mornings. Get up, make blintzes, then take them back to bed with you to fuel your lazy day. —Erin McDowell
unsalted butter, melted and cooled slightly
juice of 1 lemon
In This Recipe
Make the filling: in a medium bowl, mix the cream cheese and mascarpone vigorously to combine.
Add the lemon, powdered sugar, egg, and vanilla and mix well to combine.
Assemble the blintzes: working one at a time, scoop about 2 tablespoons of filling in the center of a crepe. Fold the sides of the crepe inward, then roll up the crepe (like a burrito). Repeat with the remaining crepes until they are all filled.
Transfer the filled crepes to a parchment lined baking sheet and chill while you make the sauce.
In a medium pot, combine the blueberries, sugar, and lemon juice. Bring to a simmer and cook until the blueberries have broken down. Let cool so the sauce thickens slightly.
Heat a large skillet over medium high heat. Remove the blintzes from the refrigerator, brush both sides of each blintz with melted butter.
Working in batches, place the blintzes in the hot skillet and cook until each side is golden brown, 1-2 minutes per side.
To serve, divide the blintzes between plates - three blintzes per plate and cover with sauce. Serve immediately.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.