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Berry Blintzes

Prep Time: 10 minutes 

Cook Time: 35-40 minutes 

Servings: 5



10 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains) 

For the Filling

8 ounces (1 cup) Ricotta cheese, room temperature
4 ounces (½ cup) cream cheese, room temperature
¼ cup granulated sugar or sugar substitute
1 large egg yolk, room temperature
1 tablespoon unsalted butter, plus more as needed
1 teaspoon lemon zest
¾ teaspoon almond extract
¼ teaspoon kosher salt


For the Berry Sauce

½ cup fresh raspberries
½ cup fresh blueberries
½ cup fresh blackberries
2 tablespoons lemon juice
1 tablespoon unsalted butter
¼ cup granulated sugar or sugar substitute
1 teaspoon arrowroot starch
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon


  1. Make the berry sauce: To a 2 quart saucepan over medium-high heat, add all ingredients. Cook, stirring constantly until mixture comes to a boil. Continue cooking for 5 more minutes then remove from heat to cool (it will thicken as it cools).
  2. To a medium mixing bowl, add ingredients for the filling. Whisk until smooth and set aside.
  3. Lay a Crepini on a clean work surface. Place 2-3 tablespoons filling on the edge closest to you. 
  4. Fold in sides to cover the filling; creating an envelope shape.
  5. Beginning with the end closest to you, tightly roll the Crepini, finishing with the seam side down.
  6. Repeat process with remaining Crepinis and filling.
  7. To a 12-inch non-stick skillet over medium-high heat, melt 1 tablespoon butter. Add 3 blintzes to the pan ( seam down). Cook until base is golden, flip and cook until other side is golden, about 3 minutes per side. 
  8. Remove from pan and place on a serving platter. Cook remaining blintzes, adding more butter to the pan as needed, and then serve warm with berry sauce.