Blueberry Blintzes

Blueberry Blintzes
Makes 6
Prep 10 m
Cook 3 m
Bake 20 m


  1. 1 of 1 Thaw 3 1/4 cups frozen Maine blueberries. Mix 1 1/2 cups berries in a saucepan with 1 tbsp honey, 1 tsp cornstarch, 2 tbsp water and a pinch of salt. Bring to a simmer and cook 3 minutes, until thickened. Set aside. In a small bowl, beat 2 1/4 cups ricotta, 1/4 cup honey, 2 tbsp lemon juice and 1 tsp grated lemon peel. Place 1 prepared 12-inch crepe (you will need 12) on a cutting board. Spread 2 heaping tbsp ricotta mixture onto center of each crepe and top with 1 tbsp blueberries. Fold opposite sides of crepe over filling, then fold up bottom edge. Roll up like a burrito and place on a foil-lined cookie sheet. Repeat with 11 more crepes, remaining filling and blueberries. Bake at 350 degrees for 20 minutes. Serve 2 per person, topped with blueberry sauce.
Nutrition Information for Blueberry Blintzes
Servings Per Recipe: 6
Per Serving: 13 g Fat, total, 8 g sat. fat, 325 kcal cal., 13 g pro., 181 mg sodium, 4 g fiber, 25 g sugar, 39 g carb.