A blintz is a thin crepe wrapped around a sweet cheese filling and browned in butter. This version fills them with ricotta and cream cheese flavored with vanilla and lemon zest. The dish comes from Eastern European cooking. The recipe makes 8 servings, with one blintz as a serving, and takes 50 minutes in total.
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There are three stages: mix the filling, cook the crepes, then fill and fry. The filling is made first and set aside.
What Goes in the Filling and the Crepes
The full amounts are in the recipe card at the bottom. This is what each part does.
- Ricotta (2 cups) and cream cheese (1 cup, softened): the filling. The ricotta gives creaminess and the cream cheese a smoother texture.
- Granulated sugar (1/4 cup), vanilla (1 teaspoon), lemon zest (1/2 teaspoon) and salt (1/4 teaspoon): they sweeten and brighten the cheese.
- Eggs (8 large), milk (2 cups) and all-purpose flour (2 cups): the crepe batter.
- Unsalted butter (1/4 cup, melted) and vegetable oil (1/4 cup): the oil greases the pan for the crepes, and the butter browns the filled blintzes.
- Powdered sugar and fresh berries: for dusting and serving. The berries are optional.
Making the Crepes
Mix the ricotta, cream cheese, sugar, vanilla, lemon zest and salt until smooth and creamy. A hand mixer or a whisk works. Set it aside.
Whisk the eggs and milk in another bowl, then add the flour gradually until the batter is smooth. It should be about as thick as heavy cream, which keeps the crepes delicate and easy to flip.
Heat a non-stick skillet over medium heat and grease it lightly with vegetable oil. Pour in about 1/4 cup of batter and swirl to coat the bottom. Cook for 1 to 2 minutes, until the edges lift and the bottom is lightly golden, then flip and cook for another minute. Stack the cooked crepes on a plate. Let each one cool for a minute before stacking so they do not stick together. A well-seasoned cast-iron skillet can replace the non-stick pan.
Filling and Browning
Put about 2 tablespoons of filling in the center of a crepe, fold the sides over it, then roll it up from the bottom to the top. Repeat with the rest.
Melt the butter in the same skillet over medium heat. Place the blintzes seam-side down and cook for 3 to 4 minutes on each side, until golden brown and crisp. Serve warm, dusted with powdered sugar and topped with berries if you like.
Ways to Change Them
- Cinnamon: stir a tablespoon into the filling for a spiced version.
- Cottage cheese: use it in place of the ricotta for a firmer, different texture.
- Fruit: add mashed strawberries or blueberries to the cheese mixture.
What to Serve With Them
Greek yogurt with nuts balances the sweetness with some tang and crunch. A fruit salad of strawberries, raspberries and blackberries adds a sweet-tart contrast. Herbal tea or coffee goes well alongside.
Nutrition per Serving
One blintz has about 280 calories, 14g of fat (8g saturated), 30g of carbohydrates, 1g of fiber, 10g of sugar, 8g of protein and 200mg of sodium.
FAQ
Can I make the crepes ahead of time?
Yes. Store them in the refrigerator for up to 2 days with a piece of parchment paper between each one. Reheat them in a skillet for a minute or two before filling.
How should leftover blintzes be stored?
In an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through, or in the microwave.
What can replace the ricotta?
Cottage cheese gives a different texture. Mascarpone gives a richer flavor, and a dairy-free cream cheese can be used for a vegan version.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Cheese Blintz: Discover Easy Homemade Blintzes Now!
Ingredients
Instructions
In a mixing bowl, combine ricotta cheese, cream cheese, granulated sugar, vanilla extract, lemon zest, and salt. Mix until smooth and creamy. Set aside.
In another bowl, whisk together the eggs and milk. Gradually add the flour, mixing until the batter is smooth.
Heat a non-stick skillet over medium heat and lightly grease it with a little vegetable oil. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another minute. Remove from the skillet and repeat with the remaining batter, stacking the cooked crepes on a plate.
Once all crepes are cooked, take one 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 to form a blintz. Repeat with the remaining crepes and filling.
In the same skillet, melt the butter over medium heat. Place the filled blintzes seam-side down in the skillet and cook for about 3-4 minutes on each side until golden brown and crispy.
Serve warm, dusted with powdered sugar and topped with fresh berries if desired.
Notes
For a sweeter blintz, add a tablespoon of cinnamon to the cheese filling.
You can substitute the ricotta with cottage cheese for a different texture.
For a fruit filling, consider adding mashed strawberries or blueberries to the cheese mixture.
Nutrition
| Serving Size | 1 blintz |
|---|---|
| Calories | 280 calories |
| Sugar Content | 10g |
| Sodium Content | 200mg |
| Fat Content | 14g |
| Saturated Fat Content | 8g |
| Unsaturated Fat Content | 6g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 30g |
| Fiber Content | 1g |
| Protein Content | 8g |
| Cholesterol Content | 150mg |