Blueberry-Lemon Cheese Blintzes

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These were the best blintzes I have ever tasted! I had never made blintzes before, but I pulled it off pretty well. The recipe was amazing, no changes were needed. There was a little bit extra blueberry sauce, but that wasn't a problem.... I made everything the night before and refrigerated it. The ratio of blintzes to filling was perfect. My family and I absolutely LOVED them! I am 13 and it was way easy for me. I have already established myself as the dessert and breakfast maker of my family, as I am trying to get as much experience as possible for scholarships before I (hopefully go to the Culinary Institute of America.

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I made these yesterday, and my husband gave it a huge THUMBS UP! Having never made blintzes before, I found it to be easy, although a bit labor intensive. After I got my assembly line going, it went rather quickly. Because I didn't have whole milk on hand, I used almond milk, and the blintze came out tender, and today, as leftovers, its still very, very good. Thank you for sharing, and this is definitely a keeper! I plan to make a stack of blintzes to freeze and keep on hand, as I prefer the savory filling. You made me shine, Aida!

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I made these this morning for my husband and he said that this is the BEST crepe recipe that I have made so far. The lemon zest in the filling makes the whole thing (in my opinion it just makes them taste so light and refreshing. I didn't have ricotta so I just had the cream cheese filling and they still came out wonderful.

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This recipe is amazing! I just made it for the first time and I'm ecstatic. My only issue with it is the amount of sugar in it. I'm not one to like a ton of sugar, and it turned out extremely sweet. This is definitely a dessert, not a breakfast, and a super sweet one at that. I would cut back on the sugar in the cheese filling if serving as a breakfast..and if serving as a dessert. Everything but the sugar content is spectacular.

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This is an excellent recipe... I made it this morning for my guests here at the B & B and they LOVED it... so did I... there were no leftovers..... I love the fact that this recipe can be made ahead of time.... I did not have ricotta cheese so I used cottage cheese and it worked fine.. being here in Alaska one is limited to the food that can be purchased out in the "Bush"... Thanks again for sharing such a great recipe...

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These were top notch!! I always would go to Elmer's a restaurant out in my area for triple berry crepes, I no longer need too! : I used a frozen berry mixture of strawberries, blackberries, blueberries and raspberries. My kids who are picky eaters loved these, I also had tons left over so I placed it all in freezer bags for a quick weekday breakfast.

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I made this for breakfast and it was a hit. My husband and our guests loved it and I will make it again. Very simple to make....I used blueberry and strawberries and it was delicious.

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I made the recipe has directed except for the blueberry filling - they weren't in season at the time. I substituted the fresh blueberries for preserves and, along with the ricotta mixture, was still outstanding! Very simple and flavorful. This is also a great recipe when you have company over as it's got great presentation!