Ricotta Cheese Filled Blintzes Recipe
Tender crepe-like pastry filled with sweetened ricotta cheese, topped with fresh fruit and melba sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crepes
Filling
Toppings
Method
Crepes
- 1
Make the Crepe Batter
In a large mixing bowl, whisk together the all-purpose flour and salt. In a separate bowl, beat the eggs and then mix in the milk, butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter rest for 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour about 1/4 cup of crepe batter into the skillet, swirling it to cover the bottom. Cook for 1-2 minutes until the edges lift and the bottom is lightly browned. Flip and cook for another 1 minute. Remove from the skillet and repeat with the remaining batter, stacking the crepes on a plate.
Filling
- 3
Prepare the Ricotta Filling
In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and lemon zest. Mix until well combined and smooth.
Assembly and Serving
- 4
Assemble the Blintzes
Take one crepe and place a generous spoonful of the ricotta filling in the center. Fold the sides over the filling, then roll it up tightly. Repeat with all crepes and filling.
- 5
Cook the Blintzes
In a non-stick skillet, melt a little butter over medium heat. Place the filled blintzes seam-side down in the skillet and cook until golden brown on both sides, about 2-3 minutes per side.
- 6
Serve the Blintzes
Serve the blintzes warm, topped with fresh fruit, drizzled with melba sauce, and dusted with powdered sugar.