Description
Crisp on the outside and creamy inside, these classic cheese blintzes are filled with a sweetened cheese mixture and pan-fried to golden perfection. Serve with fresh berries or fruit preserves for a brunch-worthy dish or elegant dessert.
Ingredients
Units
Scale
For the Crepes:
- 4 large eggs
- 1 cup milk
- 1 cup water
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
For the Cheese Filling:
- 1 1/2 cups ricotta or farmer’s cheese
- 4 oz cream cheese, softened
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Zest of 1/2 lemon (optional)
For Cooking and Topping:
- Butter, for frying
- Powdered sugar, berries, or fruit compote for topping
Instructions
- Crepes: In a blender, combine all crepe ingredients and blend until smooth. Chill batter for 30 minutes.
- Cooking Crepes: Heat a non-stick skillet over medium heat. Lightly grease with butter and pour in a small ladle of batter, swirling to coat the pan. Cook 1–2 minutes until edges lift, flip, and cook 30 more seconds. Repeat until all crepes are made.
- Cheese Filling: In a bowl, mix together ricotta, cream cheese, sugar, vanilla, and lemon zest until smooth.
- Filling and Rolling: Place 1–2 tablespoons of filling onto each crepe, fold sides in, then roll like a burrito.
- Cooking Blintzes: Heat butter in a skillet and cook each blintz seam-side down until golden on both sides.
- Serving: Serve warm with powdered sugar, berries, or cherry compote.
Nutrition
- Serving Size: 1 blintz
- Calories: 210 kcal
- Sugar: 6g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 95mg