Citrus and Blueberry Blintzes on a plate with blueberries and mandarin sections
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crepe batter in a bowl
ricotta cheese, cinnamon, marmalade and sugar in a bowl
blood orange olive oil in a bowl
crepe batter in a skillet
crepe cooking in skillet
ricotta mixture mixed with balsamic vinegar in a bowl
crepe topped with filling and blueberries
crepe filled and folded sitting on a cutting board
folded and prepared blintzes on a baking sheet
overhead view of Citrus and Blueberry Blintzes
Citrus and Blueberry Blintz on a plate
Citrus and Blueberry Blintzes on a plate with blueberries and mandarin sections

Citrus and Blueberry Blintzes

These citrus and blueberry blintzes are lighted up and flavored up with the use of marmalade, mandarin oranges, blood orange olive oil and tangerine balsamic vinegar.
5 from 1 vote
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Course Brunch, Dessert
Cuisine Jewish
Servings 6 Served
Calories 169 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1 Lg. Egg
  • 1 Cup Fat-free milk
  • 3/4 Cup All-purpose flour



  • In a large bowlwhisk egg, milk and flour until blended. Refrigerate, covered, 1 hour.
  • Preheat oven to 350°. Brush a 6-inch non-stick skillet with the blood orange olive oil and heat over medium heat on the stove.
  • Use 1/4 cup measuring cup and pour the batter into the center of pan. Quickly lift and tilt pan to coat the bottom evenly. Cook until top appears dry; using a spatula, flip the crepe over and cook 15-20 seconds longer or until bottom is cooked. Remove to a plate.  Note.  The crepes will have little to no color.  It might be light brown in spots and that is just fine.
  • Repeat with the remaining batter. Pile up the crepes on a plate.  Don’t worry, they don’t stick together.
  • Then, in a small bowl, mix the ricotta cheese, 2 tablespoons marmalade, tangerine balsamic vinegar, sugar or sugar substitute, and cinnamon. Spoon about 2 tablespoons mixture onto each crepe; top with 1 tablespoon blueberries. Fold opposite sides of crepes over filling, forming a rectangular cylinder. Place blintzes on a baking sheet lightly brushed with the flavored olive oil, seam side down. Bake, uncovered, 12-15 minutes until heated through.
  • Serve with sour cream or yogurt, the remaining marmalade, blueberries and mandarine segments. Enjoy.


Calories: 169kcalCarbohydrates: 18gProtein: 11gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 24mgSodium: 106mgPotassium: 174mgFiber: 0.5gSugar: 2gVitamin A: 357IUVitamin C: 0.003mgCalcium: 250mgIron: 1mg
Keyword brunch, dessert
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