Nectarine Blueberry Blintzes


Preparation info

  • Difficulty


  • Serves


Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

Blintzes are small, thin, crêpelike cakes filled with savory or sweet fillings. Here they are combined with rich mascarpone and topped with warm fruit.


  • 12 ounces mascarpone
  • 1 tablespoon sugar
  • ¾ teaspoon vanilla extract
  • Pinches salt
  • 12 Crêpes
  • 3 tablespoons clarified sweet butter
  • 4 cups peeled and sliced nectarines (about 6)
  • 2 cups blueberries
  • ½ cup Simple Syrup
  • 2 tablespoons lemon juice
  • 2 ounces (½ stick) sweet butter

A 12-inch sauté pan


In a small bowl, mix together the mascarpone, sugar, vanilla extract, and a small pinch of salt.

Put about 2 teaspoons of the mascarpone mixture on each crêpe, 1 inch in from the edge. Roll the crêpe up, tucking the ends in as you go. “Glue” the end of the crêpe to its underside with a little of the mascarpone. (The blintzes can be assembled ahead and refrigerated, if desired.)

In a large sauté pan, heat the clarified butter. Add the blintzes, seam side down, and cook for a minute or two, until browned. Carefully turn them over and brown the other side. The blintzes should be warm in the middle. Be careful that the mascarpone cream does not leak out. Remove the blintzes from the pan, set them aside, and keep them warm while you make the sauce.

Put the nectarines, blueberries, simple syrup, lemon juice, and a pinch of salt in the pan. Cook the fruit for several minutes over medium high heat until it is warmed through. Place 2 blintzes on a plate. With a slotted spoon, spoon the fruit over the blintzes. Add the butter to the pan, bring to a boil, and cook until the sauce begins to thicken. Divide the sauce evenly over the blintzes and serve immediately.