• 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


    • Blintzes

    • 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 
    • Filling

    • 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.