Blintzes

Blintzes Recipe – Classic cheese blintzes made with thin crepes filled with ricotta and cream cheese, pan-fried until golden, and served with berries or sweet toppings.

Ingredients

For the Batter

• 1 ¼ cups milk
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• Pinch of salt
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons butter, softened (plus more for pan-frying later)

For the Cheese Filling

• 1 cup low-fat ricotta cheese
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg yolk
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

Topping Ideas

• Berry sauce
• Fresh berries
• Powdered sugar
• Lemon zest
• Fresh mint
• Whipped cream
• Applesauce
• Maple syrup

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Instructions

1. Prepare the Filling
   In a medium bowl, combine ricotta, cream cheese, sugar, egg yolk, lemon juice, and vanilla extract. Mix until smooth. Place the filling in the refrigerator or freezer to chill while making the blintzes.
2. Make the Batter
   Add milk, flour, sugar, eggs, butter, vanilla, and salt to a blender. Blend until the mixture is smooth and lump-free.
3. Cook the Crepes
   Heat a nonstick skillet over medium heat. Lightly butter the pan, then pour about ¼ cup of batter into the skillet. Swirl quickly to coat the bottom in a thin, even layer. Cook until the bottom is lightly golden, then flip and cook the other side. Transfer to a plate and keep warm. Repeat until all batter is used.
4. Fill and Roll
   Place one cooked crepe on a flat surface. Add a spoonful of cheese filling about 1 inch from the bottom edge. Fold in the sides, then roll up tightly like a burrito. Repeat with remaining crepes and filling.
5. Pan-Fry the Blintzes
   Heat 2 tablespoons butter and 1 tablespoon oil in a skillet over medium heat. Place filled blintzes seam-side down and cook 1–2 minutes per side, until golden brown and crispy.
6. Serve
   Serve warm with your choice of toppings.

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Tips

• Chill the filling before assembling—it makes rolling easier.
• Don’t overfill the crepes; too much filling will cause them to burst while pan-frying.
• Use medium heat when cooking crepes to prevent burning.
• Make crepes in advance and refrigerate or freeze for quicker assembly.

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Variations and Substitutions

• Filling: Swap ricotta for cottage cheese, mascarpone, or farmer’s cheese.
• Flavored Fillings: Add fruit preserves, Nutella, or cinnamon sugar.
• Savory Version: Skip the sugar in the batter and fill with sautéed mushrooms, spinach, or cheese.
• Toppings: Try honey, caramel sauce, or roasted nuts for added flavor.

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FAQs

Can I make blintzes ahead of time?
Yes. Assemble and refrigerate them up to 24 hours in advance. Pan-fry just before serving.

Can I freeze blintzes?
Absolutely. Cook the crepes, fill, roll, and freeze them before pan-frying. Reheat and toast in a skillet when ready.

What’s the difference between crepes and blintzes?
Blintzes are crepes filled with a sweet cheese mixture, then pan-fried until golden and served with toppings.

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Serving Suggestions

• Top with berry sauce and fresh berries for a classic pairing.
• Sprinkle with powdered sugar and lemon zest for a light finish.
• Serve with applesauce or maple syrup for breakfast.
• Add whipped cream and mint for a dessert-style presentation.

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Why You’ll Love This Recipe

Blintzes are light, delicate, and filled with creamy, slightly tangy cheese that pairs perfectly with sweet toppings. They’re versatile enough for breakfast, brunch, or dessert and can be made ahead of time, making them perfect for both everyday meals and special occasions.