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Fruit-Topped Blintzes


  • 9 large 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


  • 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.

Nutrition Facts

2 each: 340 calories, 19g fat (10g saturated fat), 283mg cholesterol, 237mg sodium, 29g carbohydrate (13g sugars, 0 fiber), 14g protein.


Average Rating:
  • Itha
    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.

    Mar 14, 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.

    Mar 14, 2011

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

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