Cheese Blintzes Recipe
Golden crepes filled with sweet ricotta cheese and topped with your choice of strawberries, blueberries or pineapple. Comes with a side of sour cream.
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Ingredients
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Crepe Batter
Cheese Filling
Toppings & Sides
Method
Crepe Batter
Make batter
In a blender or medium bowl, combine 1 cup flour, 1 cup milk, 2 eggs, 2 tbs melted butter, 1 tsp sugar, a pinch of salt and 1 tsp vanilla. Blend or whisk until completely smooth and thin. The batter should be the consistency of heavy cream; if too thick, add 1–2 tbs milk.
Let the batter rest in the refrigerator for 20–30 minutes to relax the gluten and reduce bubbles. This improves crepe texture.
Cheese Filling
Prepare filling
In a medium bowl, beat 2 cups ricotta and 4 oz softened cream cheese until smooth and creamy (use a whisk or hand mixer on low). Add 3 tbs powdered sugar, 1 tsp vanilla, 1 tsp lemon zest and 1 egg yolk. Mix until fully incorporated and slightly fluffy. Taste and adjust sweetness; refrigerate until ready to assemble.
Toppings & Sides
Prepare fruit topping
Choose one topping (strawberries, blueberries, or pineapple) or offer all three. For strawberries: toss 1 cup sliced strawberries with 1 tsp sugar and 1/2 tsp lemon juice; let macerate 10–15 minutes. For blueberries: toss 1 cup blueberries with 1 tsp sugar and 1/2 tsp lemon juice; let sit 10–15 minutes. For pineapple: drain 1 cup pineapple tidbits and toss with 1 tsp sugar and 1/2 tsp lemon juice.
Sour cream
Place 1 cup sour cream in a small bowl; if desired, sweeten lightly with 1 tsp powdered sugar or honey and stir to combine. Chill until serving.
Assembly & Cooking
Cook crepes
Heat an 8-10 inch nonstick skillet or crepe pan over medium heat. Lightly butter the pan (about 1/2 tsp per crepe). Stir batter briefly. Pour about 1/4 cup batter into the center of the pan, immediately tilt and swirl the pan to spread batter thinly and evenly into a round crepe (aim for 7–8 inch diameter). Cook 30–45 seconds until edges lift and bottom is lightly golden, then flip with a spatula and cook the other side 10–20 seconds. Transfer crepe to a plate and repeat until batter is used (makes ~8 crepes). Keep crepes covered with a clean towel to stay warm and pliable.
Fill and fold
Place a crepe on a flat surface. Spoon about 2–3 tablespoons of cheese filling down the center of each crepe (adjust to desired amount). Fold sides over the filling and then fold in half or roll: traditional blintz fold is fold left and right sides in, then fold in half or roll into a neat package. Place folded blintz seam-side down on a plate or tray.
Pan-fry (optional, recommended)
For a golden exterior, heat a skillet over medium-low and add 1 tbs butter. Add 3–4 filled blintzes seam-side down and cook 1.5–2 minutes per side until golden and warmed through, adding more butter as needed. Transfer to a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining blintzes.
If you prefer not to pan-fry, serve crepes folded cold or briefly warm them in the oven for 5–7 minutes at 300°F (150°C).
Finish and serve
Arrange 2 blintzes per plate. Spoon your choice of macerated strawberries, blueberries, or pineapple over the blintzes (about 1/4 cup fruit per plate). Add a dollop (about 2 tbs) of sour cream on the side. Dust blintzes lightly with 1 tbs powdered sugar before serving.
