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Fruit-Topped Blintzes Recipe
Fruit-Topped Blintzes Recipe photo by Taste of Home

Fruit-Topped Blintzes Recipe

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My mother is a wonderful cook who always likes to prepare (and improve on!) dishes she's sampled at restaurants. That's what I did with these blintzes, and my family loves my fruity version even more than the original.
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 6-8 servings


  • 9 eggs
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/8 teaspoon salt
  • 3 cups milk
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • Pureed raspberries or strawberries
  • Whipped cream, optional
  • Fresh raspberries or strawberries, optional

Nutritional Facts

1 serving (2 each) equals 340 calories, 19 g fat (10 g saturated fat), 283 mg cholesterol, 237 mg sodium, 29 g carbohydrate, trace fiber, 14 g protein.


  1. In a large bowl, beat eggs. Add flour, cornstarch and salt; stir until smooth. Stir in milk.
  2. Heat a lightly greased 8-in. nonstick skillet; pour 1/3 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Keep in a warm oven, covered with foil. Repeat with remaining batter.
  3. For filling, in a small bowl, beat cream cheese and confectioner's' sugar until smooth. Place about 2 tablespoons in the center of each blintz; overlap sides and ends on top of filling. Place folded side down. Top with pureed berries; garnish with whipped cream and fresh berries if desired. Yield: 6-8 servings.
Originally published as Fruit-Topped Blintzes in Cookin' Up Country Breakfasts Cookbook 1994, p35

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Reviewed Sep. 18, 2014

"This is one of my children favorite meals... I lost my old T of H magazine where I have this recipe and I thankful I can find it here."

Reviewed Mar. 15, 2011

"CAUTION: Recipe needs to be re-written correctly. Ingredients for batter are listed under FILLING and the filling ingredients are together with topping. Otherwise delicious."

Reviewed Mar. 14, 2011

"Made 1/2 of the recipe, using 4 eggs. Tasty and very filling."

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