Recipes Inspired by Broadway's Tony Awards

Blintzes with Blueberries

By Zac Young | June 05, 2015
While the blintz is a much-loved breakfast and brunch dish, the smaller version is a perfect party dessert. Inspired by "The Curious 'Blintz'-ident of the Dog in the Night-Time," try arranging the blintz in a geometric stack in homage to Bunny Christie’s Broadway-nominated scenic designs.


For the crêpes:
  • 1 1/4 cup whole milk
  • 2 eggs
  • 1 cup all-purpose flour
  • Pinch salt
  • 2 tablespoons sugar
  • Zest of 1 lemon
  • 3 tablespoons unsalted butter, melted
For the filling;
  • 1 cup of cream cheese
For the filling:
  • 1 cup mascarpone
  • 1 teaspoon vanilla extract
  • 1 egg
  • ¼ cup powdered sugar
For cooking:
  • 4 tablespoons unsalted butter, melted
To assemble:
  • 1 cup blueberry jam


In a blender, combine the milk, eggs flour salt and lemon zest. Blend on medium speed until smooth about 45 seconds. With the blender running, stream in the melted butter. Blend for one minute until totally emulsified. Refrigerate batter for a least one hour. Remove batter from the refrigerator and let come to room temperature. Place a small nonstick skillet over medium heat. Brush the pan with a little bit of melted butter, you can use a paper towel if you don’t have a brush. Pour a scant quarter cup of batter in the pan, while at the same time swirling the pan to form a thin layer of batter evenly over the whole pan. Cook on medium heat until the crepe is cooked through and the edges barely get color. Using a spatula, flip the crepe to the other side and cook for 30 second. Slide the crepe onto a parchment lined cookie sheet. Brush the pan with butter and continue making the crepes, you should have 12 6” crepes. 

With a hand mixer, or food processor, blend all ingredients for the filling until smooth. Refrigerate until ready to use.

Spoon a heaping tablespoon of the filling on the lower third of a crepe top with a teaspoon of blueberry jam. Roll the crepe like an egg roll or burrito, tucking the sides in to envelope the filling. When ready to serve, melt 1 tablespoon of butter in a pan and sere both sides of the blitz until golden brown, about 1 minute on each side. Make sure you cook the seam side first so the filling stays in.