Lemon or Vanilla Blintzes with Blueberry or Strawberry Sauce

"Thin, tender crepes made with yogurt are stuffed with a cheese filling, fried in butter, and topped with a sweet berry sauce. Yummy anytime, this is a traditional food for the Jewish holiday Shavuot, in late May or early June."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 491 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 57.4g
  • 19%
  • Protein:
  • 23.9 g
  • 48%
  • Cholesterol:
  • 319 mg
  • 106%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a small bowl, mix together, Dannon(R) All Natural Lemon or Vanilla Lowfat Yogurt, farmers cheese and cinnamon, if using. Set filling aside.
  2. In a medium sauce pan, add 3 tablespoons water, sugar, and potato starch. Stir together. Add berries of choice and cook over medium-high heat until mixture comes to a boil. Reduce heat and cook for an additional 8 to 10 minutes, stirring often, or until mixture thickens and berries are soft. Set sauce aside; mixture can be warmed up just before serving.
  3. In a large bowl, mix together matzoh meal, eggs, sugar and low fat milk to form batter.
  4. In a 10-inch nonstick pan, heat 1/4 teaspoon butter and brush around pan. Once hot, add 1/4 cup batter and turn pan so batter spreads to fill the bottom of the pan. Cook for 2-3 minutes or until lightly browned. Flip and cook on the other side for about a minute. Remove from the pan and place on a plate. Repeat with rest of batter. You should have 8 very thin pancakes. (Note: there is a little extra batter just in case your first pancake does not look as good as the others.)
  5. Once all the pancakes have been cooked, lay 1 pancake on a flat surface, nicer side should be facing down on the surface. Place 4 tablespoons of filling in center and fold up bottom to cover filling. Fold down the top, and then fold in the sides. Place folded side down on a plate. Repeat with remaining pancakes. These can be made a day ahead; cover and chill until ready to fry.
  6. Heat 2 teaspoons butter in nonstick pan over medium-high heat. Add 4 blintzes and fry until golden brown on both sides, about 1 to 2 minutes per side. Repeat with remaining blintzes. Serve hot with sauce.

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

Matza meal did not mix in to batter well. The filling came out to watery. If I were to do this recipe again I would use flour instead. Overall a fair recipe. Tasted good.

Other stories that may interest you