Cheese Blintzes

These cheese blintzes are a thin crepe-like pancake filled with a sweet cheese filling and then cooked until golden. Top with a simple blueberry sauce for the perfect brunch treat!

Prep Time: 5

Cook Time: 5

Refrigerate: 30

Total Time: 40

Servings:

Ingredients

1 ¼ cups milk , I use 2%
3 large eggs
2 Tablespoons unsalted butter , melted and slightly cooled
1 Tablespoon granulated sugar
1 teaspoon vanilla extract
¼ teaspoon fine sea salt or table salt
1 cup all-purpose flour , sifted if desired

Cheese Filling

1 cup low-fat ricotta cheese , or farmers cheese
6 ounces cream cheese , softened
3-4 Tablespoons granulated sugar
1 large egg yolk
1 teaspoon vanilla extract

Pan Frying

2 Tablespoons unsalted butter

For serving: Powdered sugar, Jam, berries, Syrup

Instructions

Make batter: In a blender, blend 1 1/4 cups milk, 3 eggs, 2 Tablespoons butter, 1 Tablespoon sugar, 1 teaspoon vanilla, 1/4 teaspoon salt, and 1 cup flour 15 to 20 seconds, or until batter is smooth. You could also whisk in a bowl. Chill at least 30 minutes or overnight.
Cook: Heat an 8-inch frying pan over medium-low heat. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to fold. Repeat with remaining batter.
Make filling: Pat 1 cup ricotta with a paper towel or twist in a cheese cloth to remove any excess moisture. In a medium bowl, mix the ricotta, 6 ounces cream cheese, 3-4 Tablespoons sugar, 1 large egg yolk, and 1 teaspoon vanilla with an electric mixer until smooth and creamy.
Fold: Along the bottom of each crepe, about 1 inch from the edge, spread 3 Tablespoons of the cheese filling. Fold the edge over the filling and fold the sides in like you are folding an envelope. Roll like a burrito to close the top edge.
Pan fry: Heat butter in a skillet over medium heat. Add 3 to 4 blintzes, seam-side down, at a time. Fry 1 to 2 minutes per side, or until golden brown.
Serve with your favorite toppings.

Notes

Serving: We love to serve these with this blueberry sauce.

Make-ahead: The batter can be made up to 24 hours in advance and stored in the refrigerator until ready to cook. The blintzes can be made up to 3 days in advance. Wait to fill and pan fry until ready to serve.

Storage: Store in an airtight container up to 3 days in the fridge and

Freeze: Store in an airtight container up to 3 months in the freezer. If freezing, I like to line a piece of wax paper or parchment paper in between.

Reheating: Heat on the skillet over low heat until warm. You can also place on a baking sheet in the oven at 175°F for 5 minutes, or until warm.

Nutrition