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Fruit-Topped Blintzes

 Fruit-Topped Blintzes
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.
6-8 ServingsPrep: 25 min. Cook: 15 min.


  • 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


  • In a large bowl, beat eggs. Add flour, cornstarch and salt; stir
  • until smooth. Stir in milk.
  • 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.
  • 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

2 of 2

Fruit-Topped Blintzes (continued)

Directions (continued)

  • berries if desired. Yield: 6-8 servings.
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.