Blintzes

These delicate crepes are filled with a creamy, slightly sweet filling and pan-fried until golden. Perfect for brunch, dessert, or any special occasion!

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Yield
Makes 10–12 blintzes

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Ingredients

For the Crepes

• 1 cup all-purpose flour
• 1 1/2 cups whole milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar (optional, for sweet crepes)

For the Filling

• 1 cup ricotta cheese or farmer’s cheese
• 4 ounces cream cheese, softened
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Zest of 1 lemon (optional, for a citrusy flavor)

For Cooking

• 2–3 tablespoons unsalted butter

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Instructions

Step 1: Prepare the Crepe Batter

1. In a blender, combine flour, milk, eggs, melted butter, salt, and sugar (if using). Blend until smooth.
2. Let the batter rest for 30 minutes to allow the gluten to relax, ensuring delicate crepes.

Step 2: Make the Crepes

1. Heat a non-stick 8-inch skillet over medium heat and lightly butter the pan.
2. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1–2 minutes, until the edges start to lift, then flip and cook for another 30 seconds.
3. Repeat with the remaining batter, stacking the crepes on a plate.

Step 3: Prepare the Filling

1. In a medium bowl, mix ricotta cheese, cream cheese, powdered sugar, vanilla extract, and lemon zest (if using) until smooth.

Step 4: Assemble the Blintzes

1. Place a crepe on a flat surface. Add about 2 tablespoons of filling in the center.
2. Fold the sides inward, then roll up the crepe like a burrito, enclosing the filling. Repeat with all the crepes and filling.

Step 5: Pan-Fry the Blintzes

1. Heat butter in a large skillet over medium heat.
2. Add the filled blintzes seam-side down and cook for 2–3 minutes per side, until golden and crisp.

Step 6: Serve

1. Serve warm, dusted with powdered sugar and topped with fresh fruit, jam, or a dollop of sour cream.

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Kitchen Tips

• Make-Ahead: Crepes can be made a day in advance. Store them in the refrigerator with parchment paper between each crepe.
• Filling Variations: Add cinnamon or swap the lemon zest for orange zest.
• Freezing: Assembled blintzes can be frozen before pan-frying. Reheat directly from frozen in a skillet.

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Nutritional Information (Per Blintz)
Calories, 190 | Protein, 6g | Carbohydrates, 15g | Fiber, 0g | Net Carbohydrates, 15g | Fat, 11g | Saturated Fat, 6g | Cholesterol, 60mg | Sodium, 120mg | Sugars, 5g | Glycemic Index, Medium

Enjoy these tender and golden blintzes for a delightful sweet or savory treat!