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 minutesminutes
Cook Time: 5 minutesminutes
Refrigerate: 30 minutesminutes
Total Time: 40 minutesminutes
Servings: 14
Ingredients
1 ¼cupsmilk, I use 2%
3largeeggs
2Tablespoonsunsalted butter, melted and slightly cooled
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 andFreeze: 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.