Saturday, July 13, 2013

Breakfast Saturday: Blackberry Blintzes

Hey foodies, friends, and boggers! Welcome to our Saturday entry to The Tasteful Texan. Today we will be making blintzes. These are thin pancakes that lack a leavening agent. They are a cousin to crepes and blinis, however blinis are typically thicker and DO include a leavening agent.

Blintzes were popularized in the Unites States by Jewish immigrants who used them in typical Jewish cuisine. Blintzes are usually stuffed with some sort of cheese filling, fried, and served on holidays like Chanukah. They are also a traditional meal during Lent in Lithuania. Today, we will be making the crepes, the blackberry sauce, and the ricotta filling that will be in the middle of our blintzes. Sounds fun right? I think so! Let's meet back in the kitchen and we can get started. See you there!

Blackberry Blintzes
Serves 6

For the Blackberry Sauce, you will need:

  • 16 ounces blackberries
  • 1 cup sugar
  • juice of one lemon
  • 3 tablespoons Butter
  • 2 teaspoons corn starch

For the Crepes, you will need:

  • 1 cup flour
  • 1 cup milk
  • 2 eggs
  • 2 tablespoons water
  • 1.5 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter (for cooking crepes in)

For the Ricotta Filling, you will need:

  • 1.5 cups ricotta cheese
  • 2 ounces cream cheese
  • 3 tablespoons sugar
  • 1 teaspoon lemon zest


  1. In a medium sized pot, bring berries, sugar, lemon juice, butter and corn starch to a simmer. 
  2. Gently mash the berries to release juices.
  3. Allow to simmer for five minutes. 
  4. Once the syrup has thickened up, remove from heat. 
  5. Place a strainer over the bowl and strain out the seeds and pulp. 
  6. Set the strained syrup aside while you make crepes.
  7. For the crepes, place all ingredients (except 3 tablespoons butter for cooking crepes) in a food processor or blender. 
  8. Process until smooth.
  9. Heat a skillet (at least 8-inches in diameter) over medium-high heat and generously grease with butter. 
  10. Pour in just enough batter to coat the pan. 
  11. Cook each crepe for 30 seconds on each side.
  12. Pile the cooked crepes up on a plate and cover with a towel to keep them from drying out.
  13. For the ricotta filling, mix all ingredients together in a large mixing bowl until thoroughly combined.
  14. Scoop 1/4 cup of ricotta filling onto the lower section of each crepe. 
  15. Roll up as if making a burrito. 
  16. The bottom flap goes up over the filling, the sides come in, and then roll the blintz away from you to seal.
  17. Heat some butter in a skillet and cook the blintzes until golden brown, about two minutes or so per side.
  18. Place the blintzes in a 9×13 baking dish and bake in a 400 degree oven for 12 minutes to finish cooking the filling. 
  19. Serve with the blackberry sauce.
  20. Enjoy!

I'll be back tomorrow, but until then: have a great day, and Happy Blogging to all!