Whole Wheat Ricotta Blintzes with Blueberry Compote

Posted by: EatFree

>> Desserts and Sweet Treats, Vegetarian

Blintzes are thin crepes usually stuffed with cheese and/or fruit.  Here I’ve replaced the white flour traditionally used with 100% whole wheat flour.  The blueberries add a nice freshness in contrast to the creaminess of the ricotta.  This recipe makes 3 large crepes (which can each be divided in half) or 6 smaller crepes.


  • 1/2 cup 100% whole wheat flour
  • pinch of fine sea salt
  • 1 organic egg, whisked
  • 2 cups fresh blueberries
  • 1/2 lemon, juiced
  • 1/2 teaspoon lemon zest
  • 2 tablespoons raw turbinado sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cornstarch
  • 1 tablespoon unsalted organic butter
  • 1.5 cups part-skim organic ricotta cheese


  1. Whisk together flour and salt.  Whisk in egg and enough warm water to form thin pancake-batter like consistency.  Do not over-mix . Set aside for at least 15 minutes.
  2. In the meantime, combine berries, lemon juice, lemon zest, raw sugar, and vanilla in a small pot.  Simmer until blueberries start to burst but are still intact.  Whisk in cornstarch with one tablespoon cold water.  Add into blueberry mixture, bring to a boil, and then simmer for 1 minute until thick.  Set aside.
  3. Heat one teaspoon of butter in skillet.  Add about 1/3 cup of crepe batter, swirl around off heat, and then cook on both sides over medium heat until browned and cooked.  Repeat for rest of crepes.  Fill with 1/2 cup of ricotta cheese, fold over, and then top with blueberry compote.  Enjoy!
This entry was posted on Monday, May 7th, 2012 at 4:27 pm and is filed under Desserts and Sweet Treats, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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