These blintzes are a true breakfast treat! With their decadent chocolaty cream cheese filling and sweet berry compote, they taste like dessert—but are secretly healthy. You can prepare the topping and filling up to 3 days in advance, and the crêpes up to 2 days early, making this special breakfast so easy to assemble and serve!
1 ½ c frozen unsweetened strawberries, chopped
1¼ c water
1 tsp cornstarch
1 large egg
1 large egg white
1 c fat-free milk
1 tsp granulated sugar
1 tsp vanilla extract
¾ c + 2 tbsp all-purpose flour, sifted (measured correctly)
8 oz fat-free cream cheese
1 c plain nonfat Greek yogurt
2 tbsp unsweetened cocoa powder
2-3 tsp Stevia
1 serving (28 g) Chocolate Chip Brownie Brittle, roughly chopped
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 the liquid turns clear and reduces by about half. Remove from the heat and allow it to cool slightly.
2. To prepare the crêpes, lightly beat the egg and egg white in a medium bowl. Whisk in the milk. Whisk in the sugar and vanilla. Add the flour, whisking just until frothy. Let the batter rest while preparing the filling.
3. To prepare the filling, beat the cream cheese, yogurt, cocoa powder, and Stevia in a medium bowl until smooth. Gently fold in the Brownie Brittle. Cover and chill until ready to assemble the blintzes.
4. Preheat a large 8” pan over low heat, and lightly coat with nonstick cooking spray. When the pan is warm, scoop about ¼ cup of batter using a 1/3 measuring cup, quickly add it to the center of the pan, and pick up the pan to swirl the batter around to completely cover the bottom. Place the pan back down on the burner. Let the crêpe sit until the batter looks fully cooked. Loosen the edges using a spatula, and remove onto a plate. Re-coat the pan with cooking spray, and repeat with the remaining batter, placing a paper towel in between each crêpe to avoid sticking.
5. To assemble, flip over one of the crêpes so that the bottom that was touching the pan is facing upwards. Spoon a scant ¼ cup of filling into the center in a rectangular shape. Fold in the two shorter edges, followed by the two longer edges. Flip over so that the seams are touching the plate, and top with 1-2 tablespoons of the strawberries. Repeat with the remaining crêpes, filling, and topping.
Note: Store any leftover topping or filling in an airtight container in the refrigerator for up to a week. For the crêpes, place the individual crêpes in between sheets of wax paper in a large zip-topped bag, and store in the refrigerator for up to 3 days, or the freezer for up to 3 months. Yields 8.
This recipe was created by Amy’s Healthy Baking