Blueberry blintzes with mascarpone

October 15, 2012 (Last Updated: January 11, 2019)
Blueberry blintzes with mascarpone recipe

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.

Send this to a friend