19 Delicious Blintz Recipes Perfect for Brunch

Brunch just got a whole lot better with these irresistible blintz recipes! Whether you’re craving sweet, creamy fillings or savory, cheesy delights, we’ve got 19 mouthwatering variations that will make your weekend spread unforgettable. Perfect for lazy mornings or impressing guests, these blintzes are as easy to make as they are delicious. Ready to flip your brunch game? Let’s dive in!

Classic Cheese Blintzes with Berry Compote

These delicate crepes wrapped around sweet cheese filling and topped with a vibrant berry compote are a brunch showstopper—worth every minute of love you put into them.

Ingredients

• For the blintzes: 1 cup all-purpose flour, 1 cup whole milk, 2 large eggs, 2 tbsp melted unsalted butter, 1 tbsp granulated sugar, 1/4 tsp salt
• For the filling: 1 1/2 cups ricotta cheese, 4 oz cream cheese (softened), 1/4 cup granulated sugar, 1 tsp vanilla extract, 1/2 tsp lemon zest
• For the compote: 2 cups mixed berries (fresh or frozen), 1/4 cup granulated sugar, 1 tbsp lemon juice, 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Make the crepes: Whisk together flour, milk, eggs, melted butter, 1 tbsp sugar, and 1/4 tsp salt until smooth. Let rest 15 minutes. Heat a nonstick skillet over medium, lightly grease with butter, and pour 1/4 cup batter, swirling to coat. Cook 1–2 minutes until edges lift, flip, and cook 30 seconds. Repeat.
2. Prepare filling: Beat ricotta, cream cheese, 1/4 cup sugar, vanilla, and lemon zest until smooth. Spoon 2 tbsp filling onto each crepe, fold sides inward, then roll tightly.
3. Cook blintzes: Heat 1 tbsp butter in a skillet over medium. Cook blintzes seam-side down 2–3 minutes per side until golden.
4. Make compote: Simmer berries, 1/4 cup sugar, and lemon juice 5 minutes. Stir in cornstarch slurry; cook 1–2 minutes until thickened.

The contrast of the creamy, citrus-kissed filling with the tart berry sauce is pure magic—especially when the crepes are so tender they practically melt.

Tip: For extra fluffiness, whip the ricotta filling in a food processor until ultra-smooth.

Savory Spinach and Feta Blintzes

These tender crepes stuffed with creamy feta and garlicky spinach are a brunch showstopper—or a satisfying meatless dinner!

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 large eggs
• 1/4 tsp salt
• 1 tbsp unsalted butter, melted
• 10 oz fresh spinach, chopped
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp black pepper
• 1 cup crumbled feta cheese
• 1/4 cup sour cream
• Butter for frying

Instructions

1. Make crepe batter: Whisk flour, milk, eggs, 1/4 tsp salt, and melted butter until smooth. Let rest 15 minutes.
2. Cook spinach: Heat olive oil in a skillet over medium. Add garlic and cook 30 seconds until fragrant. Add spinach and 1/4 tsp black pepper; sauté 3 minutes until wilted. Drain excess liquid, then mix with feta and sour cream.
3. Fry crepes: Melt 1 tsp butter in a nonstick pan over medium heat. Pour 1/4 cup batter, swirling to coat the pan. Cook 2 minutes until edges lift, then flip and cook 30 seconds. Repeat with remaining batter.
4. Fill & crisp: Place 2 tbsp spinach-feta mix in the center of each crepe. Fold sides inward, then roll tightly. Pan-fry seam-side down in butter 2 minutes per side until golden.

The contrast of crispy edges against the tangy, melty filling makes these blintzes irresistible. Serve with extra sour cream for dipping!

Tip: Leftover crepes freeze beautifully—layer them between parchment paper before storing.

Blueberry Lemon Ricotta Blintzes

These delicate blintzes are like little pockets of sunshine, with sweet blueberries and zesty lemon folded into creamy ricotta—perfect for a lazy weekend brunch.

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole milk
• 2 large eggs
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 tbsp unsalted butter, melted
• 1 cup whole-milk ricotta
• 1/4 cup powdered sugar, plus extra for dusting
• 1 tsp lemon zest
• 1/2 cup fresh blueberries
• 1 tbsp butter (for cooking)

Instructions:

1. In a blender, combine 1 cup all-purpose flour, 1 cup whole milk, 2 large eggs, 1 tbsp granulated sugar, 1/4 tsp salt, and 1 tbsp melted butter. Blend until smooth. Let the batter rest for 10 minutes.
2. Heat a nonstick skillet over medium-low heat. Melt a small amount of the 1 tbsp butter, then pour 1/4 cup batter into the pan, swirling to coat thinly. Cook for 1–2 minutes until set, then flip and cook 30 seconds more. Repeat with remaining batter.
3. In a bowl, mix 1 cup ricotta, 1/4 cup powdered sugar, and 1 tsp lemon zest. Spoon 2 tbsp filling onto each blintz, top with a few blueberries, and fold into envelopes.
4. Return folded blintzes to the skillet with a touch of butter and cook over medium heat for 1–2 minutes per side until golden.

The contrast of the tangy lemon and juicy blueberries against the pillowy ricotta makes every bite irresistible—especially when dusted with a snowy sprinkle of powdered sugar.

Tip: For extra fluffiness, whip the ricotta filling with a hand mixer before folding in the berries.

Apple Cinnamon Blintzes with Caramel Drizzle

These delicate blintzes are stuffed with spiced apples and drizzled with warm caramel—a cozy twist on a classic that feels like a hug on a plate.

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1/4 tsp salt
• 2 medium apples (like Honeycrisp), peeled and diced
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 cup store-bought caramel sauce, warmed

Instructions

1. Make the batter: Whisk together 1 cup flour, 1 1/4 cups milk, 2 eggs, 2 tbsp melted butter, and 1/4 tsp salt until smooth. Let rest 10 minutes.
2. Cook the blintz wrappers: Heat a nonstick skillet over medium. Pour 1/4 cup batter, swirling to coat thinly. Cook 1–2 minutes until edges lift, then flip and cook 30 seconds. Repeat for 8 wrappers.
3. Sauté the filling: In the same skillet, cook apples with 2 tbsp brown sugar, 1 tsp cinnamon, and 1/4 tsp nutmeg over medium-low for 5 minutes until tender.
4. Assemble: Spoon 2 tbsp filling onto each wrapper, fold sides in, and roll tightly. Sear seam-side down in butter for 1–2 minutes until crisp.
5. Serve: Drizzle with 1/2 cup warm caramel sauce.

The contrast of the tender apples against the crispy-edged blintz is pure magic—especially when that caramel pools into every nook.

Tip: For extra crunch, sprinkle toasted pecans over the top before drizzling.

Chocolate Hazelnut Blintzes with Whipped Cream

These dreamy blintzes wrap a creamy chocolate-hazelnut filling in delicate crepes, topped with pillowy whipped cream for a dessert that feels fancy but comes together easily.

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 large eggs
• 2 tbsp unsalted butter, melted (plus extra for pan)
• 1/4 tsp salt
• 3/4 cup chocolate-hazelnut spread (like Nutella)
• 1/2 cup ricotta cheese
• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Make the crepes: Whisk together flour, milk, eggs, 2 tbsp melted butter, and salt until smooth. Heat a nonstick skillet over medium-low; lightly butter. Pour 1/4 cup batter, swirling to coat thinly. Cook 1–2 minutes until edges lift, flip, and cook 30 seconds more. Repeat for 8 crepes.
2. Fill: Mix chocolate-hazelnut spread and ricotta. Spread 2 tbsp filling down the center of each crepe, fold sides inward, then roll tightly.
3. Whip cream: Beat heavy cream, powdered sugar, and vanilla to stiff peaks.
4. Serve: Top blintzes with whipped cream and a drizzle of extra chocolate-hazelnut spread if desired.

The magic here? The ricotta lightens the rich filling, making these blintzes indulgent but not heavy—perfect for brunch or dessert.

Tip: Crepes can be made a day ahead; stack with parchment between layers and reheat gently before filling.

Sweet Potato and Marshmallow Blintzes

These blintzes are a playful twist on the classic, with creamy sweet potato filling and gooey marshmallow for a cozy, nostalgic bite.

Ingredients:

• 1 cup mashed cooked sweet potato (about 1 medium)
• 1/4 cup packed light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 6 pre-made blintz crepes (or homemade, 8-inch size)
• 1/2 cup mini marshmallows
• 2 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 375°F. In a bowl, mix sweet potato, brown sugar, cinnamon, and salt until smooth.
2. Lay blintz crepes flat. Spread 2 tbsp sweet potato mixture down the center of each, then sprinkle with 1 tbsp marshmallows.
3. Fold sides of crepes inward, then roll tightly into bundles. Place seam-side down on a parchment-lined baking sheet.
4. Brush tops with melted butter. Bake for 15–18 minutes until crepes are crisp and marshmallows puff slightly.

The marshmallows melt just enough to create sticky-sweet pockets, while the cinnamon-kissed sweet potato keeps it grounded—perfect for brunch or dessert.

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Banana Nutella Blintzes with Powdered Sugar

These dreamy blintzes wrap tender crepes around a gooey Nutella and banana filling, finished with a snowy dusting of powdered sugar—breakfast just got a major upgrade.

Ingredients:

• 1 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 large eggs
• 2 tbsp unsalted butter, melted (plus extra for cooking)
• 1/4 tsp salt
• 1 tbsp granulated sugar
• 1/2 cup Nutella
• 2 ripe bananas, thinly sliced
• 1/4 cup powdered sugar (for dusting)

Instructions:

1. Whisk together 1 cup all-purpose flour, 1 1/4 cups whole milk, 2 large eggs, 2 tbsp melted butter, 1/4 tsp salt, and 1 tbsp granulated sugar until smooth. Let batter rest 10 minutes.
2. Heat a nonstick skillet over medium-low and lightly brush with butter. Pour 1/4 cup batter, swirling to coat the pan. Cook 1–2 minutes until edges lift, then flip and cook 30 seconds. Repeat for 8 crepes.
3. Spread each crepe with 1 tbsp Nutella and layer with banana slices. Fold sides inward, then roll tightly.
4. Return blintzes to the skillet, seam-side down, and cook 1–2 minutes per side until golden. Dust with powdered sugar before serving.

The contrast of crisp edges, melty Nutella, and caramelized bananas makes these blintzes irresistible—especially when served warm.

Tip: For extra texture, sprinkle chopped toasted hazelnuts over the filling before rolling.

Smoked Salmon and Cream Cheese Blintzes

These elegant yet easy blintzes combine silky smoked salmon with creamy filling, all wrapped in tender crêpes—perfect for brunch or a light dinner.

Ingredients:

• 8 store-bought or homemade crêpes (9-inch)
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1 tbsp fresh dill, finely chopped
• 1/2 tsp lemon zest
• 1/4 tsp black pepper
• 6 oz smoked salmon, thinly sliced
• 1 tbsp butter, for cooking

Instructions:

1. In a bowl, mix cream cheese, sour cream, dill, lemon zest, and black pepper until smooth.
2. Lay a crêpe flat and spread 2 tbsp of the filling in the center. Top with a slice of smoked salmon, then fold the sides inward and roll tightly like a burrito.
3. Melt butter in a skillet over medium heat. Cook blintzes seam-side down for 2–3 minutes per side until golden and crisp.

The contrast of the crispy crêpe with the cool, tangy filling makes every bite irresistible. Serve with extra dill or capers for a bright finish.

Tip: For make-ahead ease, assemble blintzes and refrigerate (unfried) up to 24 hours—just crisp them before serving.

Strawberry Cheesecake Blintzes

These dreamy blintzes wrap sweet strawberries and creamy cheesecake filling in tender, golden crepes—perfect for a lazy weekend brunch or dessert.

Ingredients:

• 1 cup all-purpose flour
• 1 1/4 cups whole milk
• 3 large eggs
• 2 tbsp unsalted butter, melted
• 1/4 tsp salt
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup fresh strawberries, diced
• 2 tbsp powdered sugar (for dusting)

Instructions:

1. Whisk together flour, milk, eggs, melted butter, and salt until smooth. Let batter rest 10 minutes.
2. Heat a nonstick skillet over medium. Pour 1/4 cup batter, swirling to coat the pan. Cook 1–2 minutes until edges lift, then flip and cook 30 seconds. Repeat for 8 crepes.
3. Beat cream cheese, granulated sugar, and vanilla until fluffy. Fold in strawberries.
4. Spoon 2 tbsp filling onto each crepe. Fold sides inward, then roll tightly.
5. Lightly butter the skillet and cook blintzes seam-side down over medium-low heat for 2–3 minutes per side, until golden.
6. Dust with powdered sugar and serve warm.

The contrast of tangy cream cheese and juicy strawberries tucked into a buttery crepe makes these blintzes irresistible. Tip: For extra decadence, drizzle with melted chocolate or strawberry sauce!

Pumpkin Spice Blintzes with Maple Syrup

These tender, spiced blintzes are like a cozy autumn hug—filled with creamy pumpkin and drizzled with warm maple syrup for the ultimate breakfast treat.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole milk
• 2 large eggs
• 1 tbsp granulated sugar
• 1/4 tsp salt
• 1 tbsp unsalted butter, melted
• 1 cup pumpkin puree
• 4 oz cream cheese, softened
• 2 tbsp brown sugar
• 1 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• Maple syrup, for serving

Instructions

1. In a blender, combine 1 cup all-purpose flour, 1 cup whole milk, 2 large eggs, 1 tbsp granulated sugar, 1/4 tsp salt, and 1 tbsp melted butter. Blend until smooth. Let batter rest 10 minutes.
2. Heat a nonstick skillet over medium. Pour 1/4 cup batter, swirling to coat thinly. Cook 1–2 minutes until edges lift, then flip and cook 30 seconds. Repeat for 8–10 blintz wrappers.
3. Mix 1 cup pumpkin puree, 4 oz cream cheese, 2 tbsp brown sugar, 1 tsp pumpkin pie spice, and 1/4 tsp cinnamon until smooth. Spoon 2 tbsp filling onto each wrapper, fold sides in, and roll tightly.
4. Lightly grease the skillet, then cook blintzes seam-side down over medium heat for 2–3 minutes per side until golden.
5. Serve warm with maple syrup.

The contrast of the delicate wrapper and spiced pumpkin filling—with just a hint of tang from the cream cheese—makes these blintzes unforgettable.

Tip: For extra flair, dust with powdered sugar or add toasted pecans on top!

Caramelized Onion and Goat Cheese Blintzes

These caramelized onion and goat cheese blintzes are the perfect balance of sweet, savory, and creamy—ideal for a lazy weekend brunch or a fancy appetizer.

• 1 large yellow onion, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, softened
• 1/4 cup sour cream
• 8 pre-made crepes (or homemade, if preferred)
• 1 tbsp chopped fresh chives (for garnish)

1. In a large skillet over medium-low heat, melt the butter with the olive oil. Add the onion and cook, stirring occasionally, for 20 minutes until soft and translucent. Stir in the sugar, salt, and black pepper, then continue cooking for another 10–15 minutes until deeply golden.
2. In a bowl, mix the goat cheese and sour cream until smooth. Fold in half of the caramelized onions, reserving the rest for topping.
3. Lay a crepe flat and spoon 2 tbsp of the goat cheese mixture onto the lower third. Fold the sides inward, then roll tightly into a burrito shape. Repeat with remaining crepes.
4. Heat a nonstick skillet over medium and lightly warm the blintzes for 1–2 minutes per side until slightly crisp. Serve topped with reserved onions and a sprinkle of chives.

The contrast of tangy goat cheese against the rich, sweet onions makes these blintzes unforgettable—plus, they’re just as good at room temperature as they are warm.

Tip: For extra crunch, try pan-frying the blintzes in a little butter until golden brown.

Mixed Berry Blintzes with Vanilla Custard

These delicate blintzes are stuffed with juicy mixed berries and draped in a silky vanilla custard—perfect for a lazy weekend brunch or a sweet ending to dinner.

Ingredients

• For the blintz crepes: 1 cup all-purpose flour, 1 tbsp granulated sugar, 1/4 tsp salt, 1 1/4 cups whole milk, 2 large eggs, 2 tbsp unsalted butter (melted)
• For the filling: 1 1/2 cups mixed berries (strawberries, blueberries, raspberries), 2 tbsp granulated sugar, 1 tsp lemon juice
• For the custard: 1 cup whole milk, 1/2 cup heavy cream, 3 large egg yolks, 1/4 cup granulated sugar, 1 tsp vanilla extract, pinch of salt

Instructions

1. Make the crepes: Whisk together 1 cup flour, 1 tbsp sugar, and 1/4 tsp salt. In another bowl, whisk 1 1/4 cups milk, 2 eggs, and 2 tbsp melted butter. Gradually stir wet ingredients into dry until smooth. Let rest 15 minutes.
2. Heat a nonstick skillet over medium. Pour 1/4 cup batter, swirling to coat. Cook 1–2 minutes until edges lift, then flip and cook 30 seconds. Repeat for 8 crepes.
3. Prepare filling: Toss 1 1/2 cups mixed berries with 2 tbsp sugar and 1 tsp lemon juice. Let sit 10 minutes.
4. Make custard: Simmer 1 cup milk and 1/2 cup cream over medium heat. Whisk 3 egg yolks, 1/4 cup sugar, and a pinch of salt. Slowly pour hot milk into yolks, whisking constantly. Return to pan; stir over low heat until thickened (4–5 minutes). Off heat, stir in 1 tsp vanilla.
5. Fill each crepe with berries, fold into packets, and drizzle with warm custard.

The contrast of tender crepes, tart berries, and rich custard makes this feel like a dessert and breakfast—all in one bite.

Tip: For extra flair, dust with powdered sugar or add a handful of toasted sliced almonds.

Chocolate Chip Cookie Dough Blintzes

These indulgent blintzes wrap creamy, egg-free cookie dough in tender crepes for a dessert that feels like sneaking a spoonful of batter—but way fancier.

Ingredients:

• 1 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 large eggs
• 2 tbsp unsalted butter, melted, plus extra for cooking
• 1/4 tsp salt
• 1/2 cup creamy peanut butter
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1/3 cup mini chocolate chips
• Powdered sugar, for dusting

Instructions:

1. Make the crepes: Blend 1 cup all-purpose flour, 1 1/4 cups whole milk, 2 large eggs, 2 tbsp melted butter, and 1/4 tsp salt until smooth. Let rest 10 minutes.
2. Heat a nonstick skillet over medium. Melt a dab of butter, then pour 1/4 cup batter, swirling to coat. Cook 1–2 minutes until edges lift, flip, and cook 30 seconds more. Repeat for 8 crepes.
3. Mix 1/2 cup peanut butter, 1/4 cup brown sugar, and 1 tsp vanilla until smooth. Fold in 1/3 cup chocolate chips.
4. Spread 2 tbsp filling down the center of each crepe. Fold sides in, then roll tightly.
5. Serve warm, dusted with powdered sugar.

The magic? The filling stays soft and scoopable, just like real cookie dough, while the crepes add a delicate contrast. Tip: For extra decadence, drizzle with melted chocolate or caramel sauce.

Lemon Poppy Seed Blintzes with Honey Glaze

These delicate blintzes are bursting with bright lemon flavor and a subtle crunch from poppy seeds, all wrapped in a tender crepe and drizzled with a sweet honey glaze.

Ingredients

• For the crepes: 1 cup all-purpose flour, 2 large eggs, 1 1/4 cups whole milk, 2 tbsp melted butter, 1 tbsp granulated sugar, 1/4 tsp salt
• For the filling: 1 cup ricotta cheese, 1/4 cup cream cheese (softened), 2 tbsp honey, 1 tbsp lemon zest, 1 tbsp poppy seeds, 1/2 tsp vanilla extract
• For the glaze: 1/4 cup honey, 1 tbsp lemon juice, 1 tsp poppy seeds

Instructions

1. Make the crepes: Whisk together 1 cup flour, 2 eggs, 1 1/4 cups milk, 2 tbsp melted butter, 1 tbsp sugar, and 1/4 tsp salt until smooth. Let rest 10 minutes. Heat a nonstick skillet over medium, pour 1/4 cup batter, swirl to coat, and cook 1-2 minutes per side. Repeat to make 8 crepes.
2. Prepare the filling: Mix 1 cup ricotta, 1/4 cup cream cheese, 2 tbsp honey, 1 tbsp lemon zest, 1 tbsp poppy seeds, and 1/2 tsp vanilla until creamy.
3. Assemble: Spoon 2 tbsp filling onto each crepe, fold sides inward, then roll tightly. Place seam-side down.
4. Make the glaze: Warm 1/4 cup honey and 1 tbsp lemon juice in a saucepan until thin. Drizzle over blintzes and sprinkle with 1 tsp poppy seeds.

The contrast of the fluffy ricotta filling against the crisp-edged crepes makes every bite irresistible. The honey glaze adds just the right touch of floral sweetness.

Tip: For extra lemon punch, add a squeeze of fresh juice to the filling or garnish with thin lemon slices.

Almond Joy Blintzes with Coconut Shavings

These dreamy blintzes taste like your favorite candy bar in crepe form—creamy, nutty, and just sweet enough to feel like a treat.

Ingredients:

• 1 cup all-purpose flour
• 1 cup milk
• 2 large eggs
• 2 tbsp melted butter, plus extra for cooking
• 1/4 tsp salt
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup sweetened shredded coconut
• 1/4 cup mini chocolate chips
• 1/4 cup chopped almonds
• Extra coconut shavings and powdered sugar for garnish

Instructions:

1. Make the crepes: Whisk together 1 cup flour, milk, eggs, 2 tbsp melted butter, and 1/4 tsp salt until smooth. Heat a nonstick skillet over medium, brush with butter, and pour 1/4 cup batter, swirling to coat. Cook 1–2 minutes until edges lift, flip, and cook 30 seconds more. Repeat.
2. Fill: Mix cream cheese, 1/4 cup powdered sugar, shredded coconut, chocolate chips, and almonds. Spoon 2 tbsp filling onto each crepe, fold sides inward, then roll tightly.
3. Serve: Dust with powdered sugar and extra coconut shavings. Serve warm.

The toasted almonds and melty chocolate chips add crunch to every bite, while the coconut keeps it tropical. Tip: For extra indulgence, drizzle with warm chocolate sauce right before serving.

Peach Cobbler Blintzes with Cinnamon Sugar

These blintzes wrap sweet, jammy peaches in tender crepes, then crisp them up with a buttery cinnamon sugar crust—like a cobbler you can eat with your hands!

Ingredients:

• 1 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 large eggs
• 2 tbsp melted butter, plus 3 tbsp for cooking
• 1/4 tsp salt
• 2 cups diced ripe peaches (about 3 medium)
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup light brown sugar
• 1 tsp ground cinnamon

Instructions:

1. Make the crepes: Whisk together 1 cup flour, 1 1/4 cups milk, 2 eggs, 2 tbsp melted butter, and 1/4 tsp salt until smooth. Let rest 10 minutes. Heat a nonstick skillet over medium; brush with 1/2 tbsp butter. Pour 1/4 cup batter, swirling to coat. Cook 1–2 minutes until edges lift, then flip and cook 30 seconds. Repeat with remaining batter (makes ~8 crepes).
2. Cook the peaches: In the same skillet, melt 1 tbsp butter over medium heat. Add peaches, 1/4 cup granulated sugar, and 1 tsp vanilla. Cook 5 minutes, stirring, until syrupy.
3. Assemble: Spoon 2 tbsp peach mixture onto each crepe. Fold sides in, then roll tightly. Wipe skillet clean.
4. Crisp the blintzes: Mix 1/4 cup brown sugar and 1 tsp cinnamon. Melt remaining 1 1/2 tbsp butter in skillet over medium heat. Add blintzes seam-side down; sprinkle with cinnamon sugar. Cook 2 minutes per side until caramelized.

The magic here? The blintzes get twice the cobbler vibes—soft peaches inside, crunchy sugar crust outside. Serve warm with a dollop of whipped cream for extra indulgence.

Tip: For easier flipping, let the crepe edges dry slightly before turning.

Tiramisu-Inspired Blintzes with Coffee Sauce

These dreamy blintzes combine the creamy comfort of classic cheese-filled crepes with the rich, coffee-kissed flavors of tiramisu—perfect for a brunch showstopper or dessert.

Ingredients:

• 1 cup all-purpose flour
• 1 1/4 cups whole milk
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1/4 tsp salt
• 1 cup ricotta cheese
• 4 oz mascarpone cheese
• 3 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee, cooled
• 2 tbsp granulated sugar
• Cocoa powder, for dusting

Instructions:

1. Make the blintz batter: Whisk together 1 cup flour, 1 1/4 cups milk, 2 eggs, 2 tbsp melted butter, and 1/4 tsp salt until smooth. Let rest 10 minutes.
2. Cook the crepes: Heat a nonstick skillet over medium. Pour 1/4 cup batter, swirling to coat. Cook 1–2 minutes until edges lift, then flip and cook 30 seconds. Repeat to make 8 crepes.
3. Mix the filling: Beat 1 cup ricotta, 4 oz mascarpone, 3 tbsp powdered sugar, and 1 tsp vanilla until fluffy.
4. Assemble: Spread 2 tbsp filling onto each crepe, fold into envelopes, and place seam-side down.
5. Make the sauce: Simmer 1/2 cup coffee and 2 tbsp granulated sugar in a small pan until slightly thickened, 3–4 minutes. Drizzle over blintzes and dust with cocoa powder.

The magic here? The coffee sauce soaks into the tender crepes just like tiramisu’s espresso layers, while the mascarpone filling keeps it luxuriously light.

Tip: For extra decadence, sprinkle shaved dark chocolate over the top before serving.

Zucchini and Parmesan Blintzes with Marinara

These savory blintzes are a clever twist on the classic, stuffed with tender zucchini and nutty Parmesan, then draped in a tangy marinara for a cozy, satisfying bite.

Ingredients:

• 1 cup shredded zucchini (about 1 medium), squeezed dry
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 6 pre-made crepes (8-inch)
• 1 tbsp olive oil
• 1 1/2 cups marinara sauce, warmed
• Fresh basil leaves, for garnish

Instructions:

1. In a bowl, mix the zucchini, Parmesan, egg, garlic powder, salt, and black pepper until combined.
2. Lay a crepe flat and spoon 3 tbsp of the filling along the center. Fold the sides inward, then roll tightly from the bottom to enclose the filling. Repeat with remaining crepes.
3. Heat olive oil in a large skillet over medium. Cook blintzes seam-side down for 2–3 minutes per side until golden and crisp.
4. Serve warm, topped with marinara and fresh basil.

The crisp-edged crepes give way to a creamy, veggie-packed center—perfect for brunch or a light dinner with a side salad.

Tip: Squeezing the zucchini dry prevents soggy blintzes—wrap it in a clean towel and wring firmly!

Cherry Almond Blintzes with Cream Cheese Frosting

These delicate blintzes wrap sweet cherry filling and almond-infused batter in a tender crepe, topped with a tangy cream cheese frosting—perfect for a leisurely brunch.

Ingredients:

• For the crepes: 1 cup all-purpose flour, 2 large eggs, 1 1/4 cups milk, 1 tbsp melted butter, 1/2 tsp almond extract, 1/4 tsp salt
• For the filling: 1 1/2 cups pitted cherries (fresh or thawed frozen), 2 tbsp granulated sugar, 1 tsp lemon juice
• For the frosting: 4 oz cream cheese (softened), 1/4 cup powdered sugar, 1 tbsp milk, 1/2 tsp vanilla extract

Instructions:

1. Make the crepes: Whisk flour, eggs, milk, melted butter, almond extract, and salt until smooth. Heat a nonstick skillet over medium. Pour 1/4 cup batter, swirling to coat. Cook 1–2 minutes until edges lift, then flip and cook 30 seconds. Repeat.
2. Prepare the filling: Simmer cherries, granulated sugar, and lemon juice over medium heat for 5 minutes, stirring, until syrupy. Cool slightly.
3. Assemble: Spoon 2 tbsp cherry filling onto each crepe, fold sides in, and roll tightly. Place seam-side down.
4. Make the frosting: Beat cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over blintzes.

The almond-kissed crepes and jammy cherries balance beautifully with the creamy frosting—each bite is a little harmony of textures.

Tip: For extra crunch, sprinkle toasted sliced almonds on top before serving.

Conclusion

With 19 mouthwatering blintz recipes, this roundup has something for every brunch lover—whether you crave classic cheese, fruity fillings, or creative twists. We hope these dishes inspire your next gathering! Try a few, leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy cooking!