Recipes: Breakfast

Oregon Blueberry Blintzes

Thin crepes filled with creamy filling and blueberry sauce, these Blueberry Blintzes are an all-time brunch favorite!

For Blueberry Sauce:

  • 2 cups Blueberries, fresh or frozen
  • 6 Tbsp.Sugar
  • 1 Tbsp.Butter
  • 2 Tbsp Lemon juice
  • ½ Cornstarch
  • pinch Salt
  • For Filling:

  • 16 oz. Cottage cheese
  • 4 oz. Cream Cheese
  • ½ cup Sugar
  • 1 tsp. Vanilla Extract
  • 1 cup Blueberries, fresh
  • Crepes:

  • Purchase or make 12 crepes as desired.


  • For the blueberry sauce: Combine all ingredients in sauce pot, stir and bring to a low boil, simmer for 10 min. Cool
  • For the filling: Mix in food processor until smooth, transfer to a bowl and fold in blueberries. Set
  • To Fill crepes: Add 2 tbsp filling to center of crepe, fold 4 sides into a square package.
    Pan fry in butter until light golden brown on both sides, Serve 2 per person and top with warm blueberry sauce and garnish as desired.
Serves 6