Cheese Blintzes

Name: Cheese Blintzes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: jewish_american
Ingredients: 1 cup all-purpose flour; 2 pcs egg (large); 1.25 cup milk (whole milk); 2 tbsp water; 1 pinch salt; 3 tbsp butter (melted, for crepe batter and cooking); 1.5 cup ricotta cheese (whole milk, drained if watery); 4 oz cream cheese (softened to room temperature); 2 tbsp sugar; 0.5 tsp vanilla extract; 0.5 pcs lemon (zested); 1 pcs egg yolk (large); 2 tbsp powdered sugar (for dusting); 0.5 cup sour cream (for serving)

RATING

4.6/5(147)

TASTE SCORE

9/10

Delicate, golden crepes wrapped around a sweet, creamy cheese filling, then pan-fried in butter until crisp on the outside and meltingly tender inside. A beloved Jewish comfort food that's perfect for brunch or a special breakfast, finished with a dusting of powdered sugar and fresh berries.

PREP

15m

COOK

30m

SERVES

2 PIECES

648 cal

SERVINGS

METHOD · 6 STEPS

mix · ~15 min
Make the crepe batter.
1.Combine flour, eggs, milk, water, salt, and 1 tablespoon melted butter in a blender.
2.Blend until smooth, about 30 seconds, scraping down sides as needed.
3.Pour batter into a bowl, cover, and rest in the fridge for at least 15 minutes.
TIPResting the batter relaxes the gluten for more tender crepes.
prep · ~5 min
Make the cheese filling.
1.In a mixing bowl, combine ricotta, softened cream cheese, sugar, vanilla extract, lemon zest, and egg yolk.
2.Beat with a fork or whisk until completely smooth and creamy.
3.Set aside at room temperature while you cook the crepes.
fry · ~20 min
Cook the crepes.
1.Heat an 8-inch nonstick skillet over medium heat. Lightly brush with melted butter.
2.Pour about 3 tablespoons of batter into the pan, tilting quickly to coat the bottom evenly.
3.Cook until edges lift and bottom is lightly golden, about 1 minute. Do not flip.
4.Slide the crepe onto a plate, golden side down. Repeat with remaining batter, stacking crepes as you go.
TIPOnly cook one side — the pale side is the inside where the filling goes.
assemble · ~10 min
Fill and fold the blintzes.
1.Place a crepe golden side down on your work surface.
2.Spoon 2 heaping tablespoons of cheese filling into the lower third of the crepe.
3.Fold the bottom edge up over the filling, then fold both sides inward.
4.Roll forward to form a neat, sealed rectangular packet. Repeat with all crepes.
fry · ~10 min
Pan-fry the blintzes until golden.
1.Melt 2 tablespoons of butter in the same skillet over medium heat.
2.Place blintzes seam side down in the pan, working in batches.
3.Cook until golden and crisp, about 2-3 minutes per side.
TIPUse medium heat — too high and the butter burns before the filling warms through.
serve
Serve warm with toppings.
1.Transfer blintzes to a serving plate, dust generously with powdered sugar.
2.Serve immediately with a dollop of sour cream on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
For tender crepes, rest the batter in the fridge for at least 15 minutes to relax the gluten.
2
Drain watery ricotta in a fine-mesh strainer for 30 minutes to avoid a soggy filling.
3
Cook crepes on one side only — the pale, uncooked side is where the filling goes.
4
Seal blintzes seam-side down first when pan-frying to prevent them from opening.
5
Use medium heat when frying blintzes; high heat burns the butter before the center warms.
6
Make blintzes a day ahead; refrigerate them uncooked, then pan-fry just before serving.
7
Stack cooked crepes with parchment between them so they don't stick together.

RECIPE VARIATIONS

Adapt it for your goals.

lower fat

Lower-fat

Use part-skim ricotta and reduced-fat cream cheese, and pan-fry in a nonstick skillet with minimal butter (or a spritz of oil). The blintzes will be less rich but still creamy and satisfying.

gluten free

Gluten-free

Substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. Add 1 extra tablespoon of milk if the batter seems thick. The crepes will be slightly more delicate but still foldable.

savory

Savory

Omit sugar and vanilla from the filling; add salt, black pepper, and fresh chives instead. Fill with a blend of ricotta, grated Parmesan, and sautéed spinach for a brunch or lunch blintz.

fruit swirl

Fruit-swirl

Swirl 2 tablespoons of raspberry or strawberry jam into the cheese filling before assembling. This adds a fruity ribbon and natural sweetness without extra sugar.

high protein

High-protein

Replace 1/4 cup of the all-purpose flour with unflavoured whey or pea protein powder, and use an extra egg in the crepe batter. The texture will be slightly firmer but the protein content increases significantly.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Calcium

Ricotta and cream cheese provide a good amount of calcium from dairy, supporting bone health and muscle function in each serving.

✓

High-Quality Protein

Eggs and dairy in the crepes and filling supply complete protein with all essential amino acids, aiding muscle repair and satiety.

✓

Contains Vitamin A

Butter and cream cheese offer natural vitamin A (from beta-carotene in milk fat), important for vision and immune health.

✓

Energy from Carbohydrates

The all-purpose flour in the crepes provides a source of complex carbohydrates for sustained energy, especially when paired with protein-rich filling.

QUESTIONS?