Blintzes

Classic blintzes are thin, tender crepes filled with a creamy cheese mixture, then pan-fried until golden and slightly crisp. Perfect for breakfast, brunch, or dessert, these delicate pancakes pair beautifully with fresh fruit, berry sauce, or a dusting of powdered sugar.

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Ingredients

For the Blintzes

• 1¼ cups milk
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• Pinch of salt
• 4 large eggs
• 1 tsp vanilla extract
• 3 Tbsp butter, softened (plus extra for frying)

For the Cheese Filling

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

Topping Ideas

• Berry sauce or fresh berries
• Powdered sugar
• Lemon zest
• Mint leaves
• Whipped cream
• Applesauce
• Syrup

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Instructions

1. Prepare the cheese filling:
   In a medium bowl, combine ricotta cheese, cream cheese, sugar, egg yolk, lemon juice, and vanilla extract. Mix until smooth and creamy. Place the bowl in the freezer to chill the filling while you prepare the blintzes.
2. Make the batter:
   Add milk, flour, sugar, eggs, softened butter, vanilla, and a pinch of salt to a blender. Blend until completely smooth and free of lumps.
3. Cook the crepes:
   Heat a nonstick skillet or crepe pan over medium heat. Lightly grease with butter if needed.
   Pour about ¼ cup of batter into the pan and immediately swirl it around to coat the bottom in a thin, even layer.
   Cook until lightly golden on the bottom, then flip and cook for another 15–20 seconds on the other side.
   Transfer to a plate and keep warm. Repeat with the remaining batter.
4. Fill and roll the blintzes:
   Place one crepe on a flat surface, golden side down. Spoon a generous amount of the cheese filling about 1 inch from the bottom edge. Fold in the sides, then roll up tightly like a burrito. Repeat with the rest of the crepes and filling.
5. Pan-fry the blintzes:
   In a skillet, melt 2 Tbsp butter with 1 Tbsp vegetable or coconut oil over medium heat.
   Place the blintzes seam-side down and cook for 1–2 minutes per side, until golden brown and crisp.
6. Serve:
   Transfer to a plate and top with your favorite toppings — fresh berries, powdered sugar, or a drizzle of syrup. Serve warm and enjoy!

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Why You’ll Love This Recipe

• Soft, delicate crepes with a creamy, tangy filling.
• A comforting brunch or dessert that looks impressive but is simple to make.
• Versatile — perfect with fruit, chocolate, or even savory fillings.
• Can be made ahead and reheated for easy entertaining.

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Tips

• Blend the batter: Blending ensures smooth, lump-free crepes.
• Chill the filling: Cold filling is easier to roll into the blintzes.
• Don’t overcook the crepes: Lightly golden is perfect; overcooking can make them dry and hard to roll.
• Use medium heat: Too hot and the blintzes may brown too quickly before cooking through.
• Make ahead: Cook crepes and store them stacked (with parchment between) in the fridge for up to 2 days.

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Variations and Substitutions

• Cheese options: Try farmer’s cheese, cottage cheese, or mascarpone for a different flavor.
• Sweet twist: Add a touch of cinnamon or orange zest to the filling.
• Savory version: Omit sugar and vanilla; fill with sautéed mushrooms, spinach, or smoked salmon and cream cheese.
• Dairy-free: Use dairy-free cream cheese and milk alternatives.

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FAQs

Can I make blintzes ahead of time?
Yes! Assemble and refrigerate up to 24 hours before frying, or freeze for up to 1 month. Reheat in a skillet or oven until warm.

Why are my crepes breaking?
They might be too thick or overcooked. Add a splash of milk to thin the batter and reduce cooking time slightly.

Can I bake blintzes instead of pan-frying?
Yes, bake filled blintzes at 350°F (175°C) for 15–20 minutes until heated through and lightly golden.

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Serving and Suggestions

Serve blintzes warm with fresh berries, berry sauce, or a dusting of powdered sugar. For brunch, pair them with coffee, orange juice, or mimosas. For dessert, top with whipped cream or a drizzle of honey and lemon zest.