Reviewed: Jan. 19, 2012

Bland and not pretty.

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Reviewer:

Shannon

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Cooking Level: Expert

Home Town: Rolling Meadows, Illinois, USA

Living In: South Elgin, Illinois, USA

Reviewed: Oct. 1, 2011

This turned out just beautifully except when we did the syrup with a can of cherries instead of blueberries as that's what we had. The taste was fine but the look of the cherries was extremely unappetizing when heated through. Will make again with the correct can of fruit.

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Reviewer:

ALLFROMSCRATCH

Cooking Level: Expert

Reviewed: Sep. 22, 2011

This is such an incredibly beautiful and tasty breakfast treat. Love making it for brunch.

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Reviewer:

Gayle

Cooking Level: Expert

Home Town: Billings, Montana, USA

Living In: Ogden, Utah, USA

Reviewed: Jan. 20, 2011

This was super yummy and easy to make. It was made for our breakfast for dinner night....served with hashbrowns, it made a great meal. Im excited to try it with other fruit as suggested by others....

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Reviewer:

ShepR

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Vernal, Utah, USA

Reviewed: May 17, 2010

I made this recipe for a brunch I hosted a few years ago and it was a huge success. I make this every year for Shavuot. I have 3 children and all of them love this recipe!!!!! Thanks!

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Reviewer:

Cooking Level: Expert

Living In: Owings Mills, Maryland, USA

Reviewed: Feb. 4, 2010

Excellent. The family loved it, and it is definantly something I will make again. I followed the recipe except for the blueberry topping I don't like using corn syrup in my foods. I used frozen blueberries, sugar, orange juice, cinnamon, water and cornstarch.

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Reviewer:

foodie35

Cooking Level: Expert

Home Town: Wilsonville, Oregon, USA

Living In: Oregon City, Oregon, USA

Reviewed: Dec. 16, 2009

Fabulous recipe! Easy success on first try. HUGE hit with family & friends - and copies of recipe requested by several guests. Perfect dairy dish for Hanukkah, Yom Kippur break fast, baby showers, etc. I haven't tried freezing it yet - but it worked really well making ahead and keeping in fridge. The Blueberry sauce is excellent in pancakes, muffins & as an ice cream topping.

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Reviewer:

tracy

Reviewed: Jan. 19, 2009

this was just ok. It had tasted like blintzes somewhat, but reminded everyone of just cheesecake here. the flavor was good but I'd rather just make blintzes or make cheesecake.

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Reviewer:

JustJody

Cooking Level: Intermediate

Reviewed: Nov. 22, 2008

My family LOVES this recipe! Even my finicky petite 9 year old Granddaughter, who had 3 helpings. I did use frozen organic blueberries rather than canned, and added 2 extra Tablespoons of sugar to the filling, but other than that I followed the recipe as given. I've made this multiple times, the first time I used frozen blueberries but didn't add extra sugar to the filling, the next time I made it I added the extra 2 Tbsps. of sugar and we thought it was just enough to make a difference, since the original is not very sweet, and yet this will make it only slightly sweeter. This is a wonderful recipe and I know I will be making it for years to come and not just for special occasions. It is just as good heated slighly the next day. My family thanks the person who was kind enough to share this recipe with us all!

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