Cheese Blintzes
Delicate crepes filled with sweetened ricotta and pan-fried until golden. A classic Eastern European treat served with sour cream, jam, or fresh berries.
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups whole milk
- 2 tbsp unsalted butter (for crepes), melted
- 1/4 tsp salt
- 2 cups whole-milk ricotta, drained
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg yolk
- 4 tbsp unsalted butter (for frying)
Instructions
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1
Make the crepe batter: blend 1 cup all-purpose flour, 2 large eggs, 1 1/2 cups whole milk, 2 tbsp melted unsalted butter (for crepes), and 1/4 tsp salt until smooth. Let rest 10 minutes.
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2
Cook thin crepes in a lightly buttered 8-inch pan over medium heat for about 1-2 minutes until just set on top — cook one side only. Slide onto a plate cooked-side up. Repeat and let cool.
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3
Make the filling: mix 2 cups drained whole-milk ricotta, 4 oz softened cream cheese, 1/4 cup granulated sugar, 1 tsp vanilla extract, and 1 large egg yolk together until smooth.
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4
Place a crepe on a flat surface. Spoon about 3 tablespoons of filling near the bottom edge. Fold the sides in, then roll up from the bottom to form a neat rectangular parcel. Repeat with remaining crepes.
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5
Melt 4 tbsp unsalted butter (for frying) in a large skillet over medium heat. Add blintzes seam-side down. Cook for 2-3 minutes per side until golden brown.
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6
Serve hot with sour cream, jam, or fresh berries.