Honeyed Blueberry Breakfast Blintzes

Did someone say 'blintzes'? We're in. A blintz is a thin, crepe-style pancake. They're filled and topped with a variety of plain or compound butters, creams, fresh fruits and yes, even caviar.

Honeyed Blueberry Breakfast Blintzes

Prep Time


Cook Time



8 people

Did someone say ‘blintzes’? We’re in. A blintz is a thin, crepe-style pancake. They’re filled and topped with a variety of plain or compound butters, creams, fresh fruits and yes, even caviar.

Thought to be of Russian, Polish and Slovakian origin, you’ll love the light, flavorful taste they deliver. Don’t be afraid to experiment with toppings of your choice, especially regional favorites. This recipe is courtesy of our friends at the National Honey Board.

Tip: you can make the blintzes ahead of time and heat them when you’re ready to serve.

Note: Strictly kosher kitchens would use certified kosher for Passover products.

For the other recipes in this series, click here.



  • 4 eggs, lightly beaten
  • 1 cup milk
  • 1/3 cup matzo meal
  • 1/3 cup potato starch
  • 1/4 teaspoon salt
  • 1/4 stick Butter, for cooking blintzes
  • 2 tablespoons vegetable oil for frying the blintzes


  • 1/4 cup honey
  • 2 teaspoons vanilla
  • As needed zest from 1 orange
  • 1/8 teaspoon cinnamon
  • 4 ounces cream cheese, softened
  • 3/4 cup ricotta cheese
  • 2 cups (12 ounces) blueberries, divided


  • 1 cup remaining blueberries
  • As desired powdered sugar
  • As desired honey


  • 1 Whisk together eggs, milk, matzo meal, potato starch and salt. Refrigerate for one hour or overnight.
  • 2 Stir together the honey, vanilla, orange zest, cinnamon, cream cheese and ricotta. Fold in 1 cup of blueberries. Refrigerate.
  • 3 Melt the butter and vegetable oil together in a small bowl in the microwave. Heat a large non-stick pan over medium-high heat, swirl a spoonful of the butter and oil mixture over the surface of the pan.
  • 4 Whisk the blintz batter to recombine then ladle about 2 ounces of the batter into the pan, swirling the batter to cover the bottom of the pan in a thin layer. Cook for about 1-1/2 minutes or until the blintz begins to set and turn golden brown on the bottom.
  • 5 Flip the blintz over with a spatula and cook for an additional minute on the other side. Remove the blintz to a sheet pan and continue to cook all the batter.
  • 6 Assemble the blintzes by placing 1/4 cup of the filling in the center, fold in both sides and roll up. Place blintzes in a shallow pan and reheat for 15 minutes in a 350F oven or you can microwave them for 2-3 minutes.
  • 7 Place two blintzes on each plate and serve with additional blueberries, powdered sugar and plenty of honey!



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