Buffet Brunch Inspirations

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Blueberry Blintzes | by Foods for the Soul


By the time I rub the sleep out of my eyes and roll out of bed on the weekends, my parents already ran (Mom) or hiked (Dad) 6 miles of hills, drank a chai latte (Mom) or black coffee (Dad), drove to Target (Mom) or Home Depot (Dad), typed out 20+ work emails (both), and showered (both). All by 9 am. Although not necessarily in that order.  


No, they aren’t bakers with those early morning hours (but that would explain a lot behind my recipes!). They’re just naturally the wake-up-at-4:30-and-consider-6-am-sleeping-in type of people.


You kind of get used to it after a while.


Blueberry Blintzes | by Foods for the Soul


My brother and I also started out as early birds. We woke up and raced downstairs over an hour before the Saturday morning cartoons began, and we impatiently bounced off our bedroom walls while waiting for the 6 am “release time” on Christmas morning. But as teenagers, we slowly eased into the sleeping in routine, and now we much prefer a 7 or 8 am buzzing alarm on weekdays.


Which means one of the few meals we can all share is at 11 am.


Brunch. (Breakfast for my brother and me; lunch for our parents.)


While we usually pile into the car and drive across the Bay for our favorite blueberry coffee cake, we stay in town if it’s the last Sunday of the month. The local country club hosts a fancy brunch, and I never refuse an excuse to dress up!


Siblings | by Foods for the Soul


Isn’t my brother cute?


The country club goes ALL OUT for their buffet brunches. The table starts with make-your-own-salad toppings and dressings, moves on to the shrimp and feta orzo, followed by the fresh fruit platter with melons and berries. Next comes the cheese plate and 5 types of crackers, the smoked salmon and shrimp (yes, twice), and the toasted bagels and English muffins.


And that’s just the “cold” stuff.


Blueberry Blintzes | by Foods for the Soul


The table continues to the heated metal containers, holding eggs Benedict and applewood-smoked bacon, hash browns and french toast, chicken cacciatore and fresh fish, and a warm vegetable sauté. Plus the separate carving station with ham and made-to-order omelettes.


Oh, but I’m not done! They finish at desserts, which recently included lemon poppy seed muffins and old-fashioned donuts, mini fruit tarts and pecan pie, strawberry- or chocolate mousse-topped chocolate cake bites, and chocolate-dipped cream puffs.


Basically my idea of heaven.


Blueberry Blintzes | by Foods for the Soul


Despite so many sweet treats—and one very enticing slightly melty dark chocolate croissant—my favorite thing of the entire buffet was a blueberry blintz. For those of you scratching your heads in confusion, a blintz is classically a crêpe wrapped around a sweet cheese filling (cream, ricotta, or farmer’s) like a tiny burrito and often topped with a fruit, caramel, or chocolate sauce.


Their creamy version, with its slightly tangy blueberry syrup, had me swooning after the first bite—and wanting to lick the plate clean after my last! But I somehow managed to refrain and instead decided to make my own lighter version at home.


Blueberry Blintzes | by Foods for the Soul


Oh. My. Goodness. You guys… These blueberry blintzes are rich, creamy, sweet, and guiltlessly sinful. I didn’t think it was possible, but they’re even better than the buffet originals! By using frozen blueberries, I ensured that you can eat them all year round, and I absolutely guarantee… They’re 100% work waking up early to eat!


Blueberry Blintzes | by Foods for the Soul


Blueberry Blintzes

Yield: 8 blintzes

Serving Size: 1 blintz

Blueberry Blintzes

These are the perfect combination of sweet and tangy! You can easily prepare each of the components the night before, store them covered in the refrigerator, and simply assemble the next morning.

for the sauce
1½ c frozen unsweetened blueberries
1 tsp cornstarch
¼ c water

for the crêpes
1 egg
1 egg white
1 c skim milk
1 tsp granulated sugar
1 tsp vanilla extract
1 c all-purpose flour, sifted

for the filling
8 oz fat-free cream cheese, softened
¼ c powdered sugar
1 c plain nonfat Greek yogurt
1 tsp vanilla extract

  1. To prepare the sauce, combine the blueberries, cornstarch, and water in a small pot. Gently stir with a spatula until the cornstarch dissolves. Bring to a boil over medium-low heat, stirring frequently, and boil for 3-5 minutes until a syrup begins to form. Remove from the heat and allow it to cool slightly.
  2. To prepare the crêpe batter, whisk together the egg and egg white in a large bowl until frothy. Mix in the milk, sugar, and vanilla. Whisk in the flour, and let the batter rest while preparing the filling.
  3. To prepare the filling, beat the cream cheese and powdered sugar in a medium bowl. Mix in the yogurt and vanilla until smooth. Cover and chill until ready to assemble the blintzes.
  4. To cook the crêpes, generously coat an 8” pan with nonstick cooking spray. When the pan is hot, quickly add a generous ¼ cup of batter to the center, and pick up the pan to swirl the batter around to completely cover the bottom. Place the pan back down on the burner, and let it sit until the batter looks fully cooked. Loosen the edges using a spatula, flip, and continue cooking for another 20-30 seconds. Remove onto a plate, re-coat the pan with cooking spray, and repeat with the remaining batter.
  5. To prepare the blintzes, add ¼ cup of the filling to the center of each crêpe in a short, squat rectangular shape. Fold the short edges over the filling first, followed by the long edges. Flip the blintz over (the seams should be touching the plate), and top with 3 tablespoons of the blueberry topping.

View Nutrition Information


Blueberry Blintzes | by Foods for the Soul


*Disclosure: Some of the links included in this post may be affiliate links and I will earn a small commission if you purchase through those links. I really appreciate your support!


  1. Danny says on August 4, 2013 at 9:29 am

    Your crepes look so delicious! I’ve never made them from scratch but now you have me tempted :) I’m not a morning person so your parent’s early schedule is making me exhausted just reading it :)

    • Amy says on August 4, 2013 at 3:11 pm

      Thank you Danny! I was really nervous the first time I tried making crêpes — I even called my brother for coaching tips in the middle of it because he makes them multiple times a month! — but now I absolutely love making them. It’s almost like making and flipping an omelette, but the crêpes are much more forgiving and don’t tear or fall apart as easily. I hope you eventually try to make your own! :)

  2. Consuelo @ Honey & Figs says on August 4, 2013 at 3:32 pm

    Oh My God, your description of that brunch made me drool… that must have been heaven on Earth, lucky you!! These Blintzes look definitely amazing, I MUST try them as soon as possible… I bet they’re wonderful topped with some raspberry sauce on top too ;—)

    • Amy says on August 4, 2013 at 3:56 pm

      Thanks Consuelo! Their buffet brunches are dangerous for me — I’m so indecisive! 😉 I love your idea of raspberry sauce. I’ll have to try that with the next batch!

  3. Andrea says on August 4, 2013 at 6:13 pm

    Oh my yum… I don’t know what I am salivating over more… Your brunch description or that beautiful blueberry blitz!! At least one of them is actually attainable for me… 😉 Such a great picture of you and your brother, by the way!!

    • Amy says on August 5, 2013 at 4:52 pm

      Thanks Andrea! We clean up okay every once in a while. :) I’ll have to bring you to brunch one of these months. They’re the last Sunday of each month — thank goodness your new job is closed on Sundays!!

      • Andrea says on August 5, 2013 at 5:43 pm

        MMMMM… you won’t have to twist my arm on that one!! 😉

  4. Cyndi says on August 4, 2013 at 8:09 pm

    Okay, I am going to try this recipe for the next 3 weekends! So few calories, and since your cute brother taught me how to make crepes (they are much easier than I ever imagined), I can totally do this.

    Thanks! Everything is better with blueberries!

    • Amy says on August 5, 2013 at 4:57 pm

      My pleasure! These blintzes will make the non-country-club and non-Hobee’s weekends a little easier to bear. 😉 And you can actually freeze the leftover crêpes so you don’t need to make a new batch each weekend! Just put a piece of wax paper in between each crêpe, and thaw it for a few seconds in the microwave before making the blintz. (They’ll keep frozen for up to 3 months!)

  5. Dorothy @ Crazy for Crust says on August 5, 2013 at 6:51 pm

    I love brunch – and I love your shoes!!! :)

    • Amy says on August 6, 2013 at 5:51 pm

      Thanks Dorothy!! I, umm… Well, I actually only wanted to go to brunch so I could wear those new shoes. Working in my kitchen at home all day, I don’t normally get the opportunity to put them on! 😉

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