Recipe courtesy of Michele Urvater

Fresh Blueberry Blintz Filling, Cheese Filling, Herbed Filling, Southwest Filling, and How to Make a Blintz

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  • Level: Easy
  • Yield: Enough for about 12 blintzes
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1 cup washed blueberries

2 tablespoons sugar

2 teaspoons cornstarch

Pinch spice like nutmeg or allspice

Fill and fry For Blintz Wrap-Up and Cooking:

Shaped blintzes of choice

Butter for frying, optional


12 ounces farmer's cheese

1 egg yolk

1 tablespoon melted butter

2 tablespoons sugar

4 tablespoons plumped up raisins, optional


8 ounces farmer's cheese

4 ounces cream cheese

1 cup chopped herbs such as chives, parsley, mint, basil

1 egg yolk

Salt and pepper


2 tablespoons vegetable oil

1/2 cup chopped onions

1 teaspoon ground chili or cumin

12 ounces cooked ground meat or chicken

Minced fresh seeded jalapeno peppers


1 tablespoon sour cream


  1. In a mixing bowl combine stuffings. 

Fill and fry For Blintz Wrap-Up and Cooking:

  1. Spoon a tablespoon of filling in the center of each pancake. Fold both sides in towards the middle and roll up into a rectangular shape.
  2. Melt enough butter in a skillet so blintzes float slightly over the butter. Fry the blintzes slowly on one side until golden brown, then turn and fry on the second side. If the blintzes are frozen, don't thaw them. Fry them frozen, but keep the heat very low, cover the pan for the first 7 to 8 minutes, then turn them over and fry uncovered on the second side. To bake, set them on a baking sheet and bake in a 425 degree oven until golden brown. 
  3. Finishing Touches: Serve cheese or fruit-filled blintzes with sour cream or jam. Serve savory ones according to what goes with them, like some sour cream and chopped cilantro for the meat-filled blintz. Serve with a light fresh tomato vinaigrette for the cheese and herbed blintzes or serve these alongside a steamed green vegetable.


  1. In a mixing bowl combine any of the stuffings. Fill and fry. 


  1. Cook onions in vegetable oil. When tender, add chili or cumin, cooked meat and jalapeno peppers to taste; season with salt and add sour cream.