Cheese blintzes are a delightful treat that captures the essence of comfort food, offering a perfect balance of crispy, golden exteriors with a soft, creamy interior. These traditional Eastern European pastries are often enjoyed during holidays or special occasions, but their deliciousness makes them perfect for any time you crave a little indulgence. Whether paired with fresh fruit, a dollop of sour cream, or a dusting of powdered sugar, cheese blintzes bring a sense of warmth and nostalgia to the table. With each bite, they deliver a harmonious blend of flavors and textures that make them a beloved dish across generations. Whether savored for breakfast, brunch, or dessert, blintzes are sure to bring a smile to anyone lucky enough to enjoy them.
Cheese Blintzes
Ingredients
- 1 cup milk
- 1 cup all-purpose flour
- ¼ cup cold water
- 3 large eggs
- 2 tablespoons vegetable oil
- 1 tablespoon white sugar
- ½ teaspoon salt
- ¼ teaspoon vanilla extract
- cooking spray
- 1 tablespoon butter, or as needed
- 1½ cups ricotta cheese, strained if wet
- ½ cup cream cheese, at room temperature
- 1 large egg
- 3 tablespoons powdered sugar, divided, or more as needed
- 1 medium lemon, zested
- 1 pinch salt
Instructions
- Collect all the ingredients.
- Prepare the batter by blending together milk, flour, water, eggs, oil, sugar, salt, and vanilla until smooth, about 1-2 minutes. Scrape the sides as needed. Let the batter rest at room temperature for 30 minutes to thicken.
- While the batter rests, prepare the filling by mixing ricotta, cream cheese, egg, 2 tablespoons of powdered sugar, lemon zest, and salt in a bowl until smooth and well-combined. Cover and refrigerate until ready to use.
- Once the batter has rested, heat a 10-inch nonstick skillet over medium-high heat. Lightly coat the pan with cooking spray, then pour in approximately 1/4 cup of the batter.
- Quickly swirl the batter to evenly cover the bottom of the skillet. Cook for about 1 minute, or until the surface appears dry.
- Flip the crêpe and cook for an additional 30 seconds, then transfer it to a plate. Continue cooking and stacking the remaining crêpes.
- Preheat the oven to 325°F (165°C) and lightly grease a baking dish.
- Place 3 to 4 tablespoons of filling on each crêpe, about 1 inch from the edge closest to you. Fold the edge over the filling and press down gently to seal.
- Fold in both sides of the crêpe, then roll it up tightly into a neat rectangle, ensuring the seam is on the bottom to hold it together.
- Melt butter in a large skillet over medium heat. Cook the blintzes in batches, turning them gently until golden brown, about 1 minute per side. Transfer the cooked blintzes to the prepared baking dish.
- Place the blintzes in the preheated oven and bake for about 12 minutes, until the filling is set and the edges are crisp.
- Allow the blintzes to cool for 10 minutes, then sprinkle with the remaining powdered sugar before serving.
