Blintzes have their origins in northern Europe. They’re folded crepes, often with a sweet fruit filling. Savoury options are popular too and they usually include a cheese filling for breakfast. These blueberry blintzes with mascarpone is the perfect sweet option.
Blueberry blintzes with mascarpone
- 310ml milk (or beer if you're making savoury crepes)
- 10g (1tbsp) butter
- 90g cake flour
- a pinch of salt
- 2 large eggs
- oil, for frying
- 250g blueberries, fresh or frozen
- juice and zest of 1 lemon
- 100g (½ cup) castor sugar
- 200g mascarpone
- 50g (¼ cup) castor sugar
- 5ml (1 tsp) vanilla extract
Make the crepes, and set aside while you make the filling.
Heat the blueberries in a saucepan with the lemon and the 100g (½ cup) sugar until the sugar is dissolved.
Whisk the mascarpone with the 50g (½ cup) sugar and vanilla.
To assemble, place a tablespoon of mascarpone in the centre of each crepe and then fold the crepe into a square.
The crepes can be fried again at this stage in a little butter, or served straight away dusted with icing sugar and a spoonful of the blueberry sauce.