Juneberry Jam & Ricotta Blintzes

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I made the blintz batter with bright yellow farm-fresh eggs, and the resulting blintzes were equally sunny in color! I wanted to try these with all-purpose gluten-free flour, and they turned out delicious; I used Bob’s Red Mill brand.



Juneberry Jam & Ricotta Filling

  • 4 cups juneberries (substitute with blueberries)
  • 1/2 cup organic cane sugar
  • Juice of 1 lemon
  • 5 sprigs fresh thyme

Molly Yeh’s Blintzes

  • 1 cup whole milk ricotta
  • 1 1/2 cups whole milk
  • 2 large eggs
  • 1 1/4 cups flour (substitute with gluten-free flour)
  • 1/2 teaspoon salt
  • 3 tablespoons coconut oil, or more as needed


At Home

  1. To make the jam, combine the juneberries, sugar, lemon juice, and thyme sprigs in a large pot. Bring the mixture to a boil and then reduce to a simmer, gently crushing the juneberries with the back of a spoon against the side of the pot. Simmer for 20 minutes, until the mixture reduces by about a quarter in volume. Using tongs, remove the thyme sprigs. Transfer the jam to an 8-ounce mason jar and seal with a lid. Cool and refrigerate for up to 2 weeks, or freeze for up to 6 months.
  2. Portion the coconut oil into a smaller container.
  3. To make the blintz batter, combine the milk, eggs, flour, and salt in a blender or food processor and whiz until smooth. Transfer the batter to a sealed container and chill for up to 24 hours.
  4. Cut six 10-inch sheets of parchment paper and bundle with a rubber band.

At Camp

  1. In a 10-inch nonstick skillet, heat 1/2 teaspoon coconut oil over medium heat (unless you are using a camp stove with one setting). Add 1/3 cup batter to the pan and swirl it so that it distributes evenly into a circle, like a crepe or omelette. Cook until the top is set and the bottom is slightly browned – the edges will begin to peel away from the bottom of the skillet, 60 to 90 seconds. Do not flip; use a spatula to transfer it to a plate, and repeat with the remaining batter, stacking the cooked blintzes with layers of parchment paper between.
  2. Add 2 tablespoons ricotta and 2 tablespoons jam slightly below the center line of the blintz. (Molly instructs to place the filling on the already browned side, which I forgot to do, but they were still delicious.) Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.
  3. Heat more oil in the same skillet over medium-high (or your camp stove setting), and add two blintzes at a time, cooking 2 to 3 minutes per side until golden brown. Transfer to a serving plate.
  4. Set the jam on the table (or rock or picnic blanket) for each camper to dollop extra on top before tucking in!