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Homemade Blintzes photo

Blintzes

These blintzes are a brunch masterpiece! Delicate crepes filled with creamy cheese and topped with berry sauce make every bite a delight.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Brunch, Dessert
Cuisine: Eastern European
Ingredients Equipment Method Notes

Ingredients
  

For the Batter:
  • 1 1/4 cups milk provides moisture
  • 1 cup all-purpose flour base for crepes
  • 1/4 cup granulated sugar adds sweetness
  • 1 pinch salt enhances flavors
  • 4 large eggs binds batter
  • 1 teaspoon vanilla for sweetness
  • 3 tablespoons butter softened
For the Filling:
  • 1 cup low-fat ricotta cheese creamy filling
  • 8 ounces cream cheese softened
  • 1/4 cup granulated sugar sweetens filling
  • 1 large egg yolk binds filling
  • 1 teaspoon lemon juice brightens flavors
  • 1 teaspoon vanilla extract adds depth
  • Berry sauce for drizzling
  • Fresh berries for garnish
  • Powdered sugar for finishing touch
  • Lemon zest to elevate flavor
  • Mint for garnish
  • Whipped cream for topping
  • Applesauce for fruity twist
  • Syrup for sweet drizzle

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet
  • Spatula
  • Measuring cups and spoons
  • Serving plates

Method
 

From Start to Finish:
  1. In a large mixing bowl, combine the milk, flour, 1/4 cup granulated sugar, a pinch of salt, eggs, vanilla, and softened butter. Whisk everything together until the batter is smooth and free of lumps. Let it rest for about 30 minutes.
  2. Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour a small amount of batter into the skillet, tilting it to spread the batter evenly. Cook for about 1-2 minutes until the edges lift and the bottom is lightly golden. Flip and cook the other side for another minute. Remove from the skillet and repeat with the remaining batter.
  3. In another bowl, combine the ricotta cheese, softened cream cheese, 1/4 cup sugar, egg yolk, lemon juice, and vanilla extract. Mix until well combined and creamy.
  4. Take a crepe and place about 2 tablespoons of the cheese filling in the center. Fold the sides over the filling, then roll it up from the bottom to the top. Repeat with all crepes and filling.
  5. In the same skillet, melt a little butter over medium heat. Place the filled blintzes in the skillet seam-side down. Toast for 2-3 minutes on each side until golden brown and crispy.
  6. Transfer the blintzes to a serving plate. Drizzle with berry sauce, and garnish with fresh berries, powdered sugar, lemon zest, and mint. Optionally, serve with whipped cream, applesauce, or syrup.

Notes

  • Blintzes can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place them in a skillet over medium heat until warmed through and crispy again.
  • You can freeze the assembled but un-toasted blintzes for up to 2 months.