Classic Cheese Blintzes Recipe

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 Eggs (large, at room temperature)
• 1 cup Milk (whole or 2% milk)
• 2 tablespoons Unsalted Butter (melted, plus extra for pan‑frying)
• 2 tablespoons Granulated Sugar (for batter)
• 1 pinch Salt
• 4 ounces Cream Cheese (softened)
• 4 ounces Ricotta Cheese (drained)
• 2 tablespoons Powdered Sugar (for filling)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Zest (fresh)
• 2 cups Mixed Berries (fresh or frozen (if frozen, do not thaw))
• 3 tablespoons Granulated Sugar (for sauce)
• 1 teaspoon Lemon Juice (freshly squeezed)

Instructions

1. Prepare the Crepe‑Like Batter

   In a mixing bowl whisk together the flour, sugar, and pinch of salt. In a separate bowl beat the eggs, then whisk in the milk and melted butter. Gradually add the wet mixture to the dry ingredients, whisking until the batter is smooth and thin (about the consistency of heavy cream).

   Time: PT10M

2. Make the Sweet Cheese Filling

   Combine the softened cream cheese, drained ricotta, powdered sugar, vanilla extract, and lemon zest in a bowl. Mix with a whisk or hand mixer until completely smooth and creamy.

   Time: PT5M

3. Cook the Berry Sauce

   Place the mixed berries, granulated sugar, and lemon juice in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, until the berries break down and the sauce thickens, about 5‑7 minutes. Remove from heat and set aside.

   Time: PT7M

   Temperature: Medium

4. Rest the Batter

   Cover the batter with plastic wrap and let it rest at room temperature for 10‑15 minutes while you finish the filling and sauce.

   Time: PT15M

5. Pan‑Fry the Blintzes

   Heat a non‑stick skillet over medium heat and melt 1 tablespoon of butter, swirling to coat the surface. Pour about ¼ cup of batter into the skillet, tilting to spread it thinly and evenly. Cook for 45 seconds until the edges lift, then flip and cook another 30 seconds. Transfer the crepe to a plate.

   Time: PT5M

   Temperature: Medium

6. Fill and Fold

   Place 1‑2 tablespoons of the cheese filling in the center of the cooked crepe. Fold the sides over the filling, then roll the crepe into a tight cylinder. Return the filled blintz to the skillet, add a little more butter, and pan‑fry for 1‑2 minutes per side until golden and the filling is warmed through.

   Time: PT5M

   Temperature: Medium

7. Serve

   Arrange the warm blintzes on a serving plate, drizzle generously with the warm berry sauce, and optionally dust with powdered sugar.

   Time: PT3M

Nutrition Facts

Calories

260

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour (will be denser)
• Instead of Eggs: Egg substitute (for vegans)
• Instead of Milk: Almond milk (will change flavor)
• Instead of Unsalted Butter: Margarine
• Instead of Granulated Sugar: Coconut sugar
• Instead of Cream Cheese: Neufchatel cheese (lower fat)
• Instead of Ricotta Cheese: Cottage cheese (blend until smooth)
• Instead of Powdered Sugar: Granulated sugar (processed finer)
• Instead of Vanilla Extract: Almond extract (use half amount)
• Instead of Lemon Zest: Lemon extract (¼ tsp)
• Instead of Mixed Berries: Single‑berry varieties
• Instead of Granulated Sugar (for sauce): Honey (use 2 tbsp)
• Instead of Lemon Juice: White wine vinegar (½ tsp)

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Non‑Stick Skillet
• Spatula
• Small Saucepan
• Plate

Critical Steps — Do Not Skip

• Achieving a thin, smooth batter consistency.
• Resting the batter for at least 10 minutes.
• Cooking the crepes just until set, not browned.
• Filling with the right amount of cheese mixture to avoid tearing.
• Pan‑frying the filled blintzes briefly to warm the filling without over‑cooking.

Chef Tips from the Video

• Use a non‑stick skillet and a small amount of butter for the best golden color without sticking.
• For extra flavor, add a pinch of cinnamon to the cheese filling.
• If you prefer a smoother filling, blend the cheese mixture in a food processor.

Troubleshooting

Storage

Refrigerator: Store cooked blintzes and sauce in airtight containers for up to 2 days. Reheat gently in a skillet.

Freezer: Unfilled blintzes freeze well for up to 1 month; place parchment between each. Thaw in the refrigerator before filling and pan‑frying.

Room temperature: Do not leave at room temperature for more than 2 hours due to dairy filling.

Make-Ahead Tips

• Batter can be prepared the night before and refrigerated.
• Berry sauce keeps in the refrigerator for up to 3 days; reheat gently.
• Cheese filling can be made ahead and stored in an airtight container for 2 days.

Frequently Asked Questions