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Honeyed Blueberry Breakfast Blintzes


  • 4 eggs
  • 1 cup 2% milk
  • 1/3 cup matzo meal
  • 1/3 cup potato starch
  • 1/4 teaspoon salt
  • Oil for frying
  • 2 Tablespoons butter
  • Filling: 3/4 cup honey
  • 3/4 cup water
  • 1/4 cup lemon juice
  • 1/4 cup potato starch
  • 1 teaspoon grated lemon peel
  • 2 cups (12 oz.) fresh or frozen blueberries, thawed
  • 1 cup regular or low-fat sour cream


To make blintzes: In medium bowl, whisk together eggs, milk, matzo meal, potato starch, and salt.

Refrigerate for 1 hour. Rub small frying pan with oil; heat over medium-high heat.

Add 2 Tablespoons batter and tilt pan to coat pan surface evenly. Cook until surface of blintz no longer looks wet; carefully remove blintz.

Repeat with remaining batter, oiling pan when necessary. Separate blintzes with waxed paper and keep warm. (Blintzes may be pre­pared ahead of time and stored, covered, in refrigerator.)

To make filling: In medium saucepan, combine honey, water, lemon juice, potato starch, and lemon peel.

Heat over medium-high heat, stirring frequently, until mixture comes to a boil.

Boil for 3 minutes, or until no longer cloudy. Remove from heat and allow to cool. Stir in blueberries.

To assemble: Spoon 2 Tablespoons blueberry-lemon filling on each blintz.

Fold the sides toward center, folding bottom up and top down.

Place blintzes, seam-side down, in buttered 9×13-inch baking pan. Bake at 400° for 15 minutes, or until lightly browned and heated through.

Serve warm with a dollop of sour cream.

Makes 8 servings.

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