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5 from 12 votes
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Cheese Blintzes

These homemade blintzes feature a thin, delicate crepe filled with a sweetened cream cheese and ricotta filling. Top with an easy berry compote, powdered sugar, or your favorite sweet topping.
Prep Time30 minutes
Bake Time15 minutes
Bake Time20 minutes
Total Time1 hour 5 minutes
Recipe Author Lynn April
Servings: 8 blintzes

Ingredients

CREPES

  • 4 large eggs
  • 1 cup (240mL) milk
  • 2 Tablespoons (28g) unsalted butter melted; plus more for the pan
  • 1 teaspoon vanilla extract
  • 1 cup (120g) all-purpose flour
  • ½ teaspoon salt

FILLING

  • 15 ounces (425g) part-skim ricotta
  • 4 ounces (113g) full fat block cream cheese softened to room temperature
  • 2 Tablespoons (25g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt

BERRY COMPOTE

  • 8 ounces (227g) fresh or frozen berries1
  • ¼ cup (60mL) water
  • 1 and ½ Tablespoons (18g) granulated sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons cornstarch

Instructions

CREPES

  • In a medium size bowl, whisk the eggs. Add the milk, melted butter, and vanilla and whisk again to combine. Add the flour and salt and whisk vigorously to combine. If some lumps remain, that's ok. They will absorb as the batter rests. Alternatively, you can add all of the crepe ingredients to a blender and process until smooth. Allow batter to rest at room temperature for 30 minutes, or covered in the refrigerator up to overnight.
    4 large eggs, 1 cup (240mL) milk, 2 Tablespoons (28g) unsalted butter, 1 teaspoon vanilla extract, 1 cup (120g) all-purpose flour, ½ teaspoon salt
  • After 30 minutes, whisk the batter again to eliminate any remaining lumps of flour. Use a spatula to press out larger chunks, if you prefer.
  • Set out a large dinner plate lined with parchment or wax paper.
  • Heat a 9" nonstick skillet over medium heat. When skillet is hot, lightly coat it with butter. Pour ¼ cup of batter into the skillet, remove it from the heat, then quickly but gently swirl the batter around to evenly coat the bottom of the skillet. Continue to rotate the pan until all of the batter is set.
  • Set the skillet back down on the heat and cook the crepe until the top is set and opaque but still slightly sticky (about 75 seconds). Use a silicone spatula to lift and slide the crepe out of the pan and onto the parchment or wax paper lined plate. If the crepe doesn't slide out of the pan easily, continue to cook for another 15-20 seconds. Continue with the rest of the batter. You should get about 8-10 crepes approximately 8" in diameter.

FILLING

  • Preheat the oven to 350°F (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the ricotta, cream cheese, and sugar on medium-high speed until combined. Add the egg, vanilla extract, and salt, and beat again until everything is incorporated.
    15 ounces (425g) part-skim ricotta, 4 ounces (113g) full fat block cream cheese, 2 Tablespoons (25g) granulated sugar, 1 large egg, 2 teaspoons vanilla extract, ¼ teaspoon salt

ASSEMBLE AND BAKE

  • Working with one crepe at a time, spread about ¼ cup of filling in the middle of the side of the crepe closest to you. With the filling side facing you, fold each side in to cover the filling, then fold up the bottom flap closest to you. Gently roll the crepe up, rolling it away from you, then place seam side down on the prepared baking sheet.
  • Repeat with all of the crepes and filling, then bake2 the blintzes for 20 minutes. Remove from the oven and allow to cool while you make the topping.

COMPOTE

  • Combine the berries, water, sugar, lemon juice, and cornstarch in a small saucepan. Heat over medium heat, bring to a low boil, then reduce heat and simmer for 8-10 minutes until liquid thickens.
    8 ounces (227g) fresh or frozen berries1, ¼ cup (60mL) water, 1 and ½ Tablespoons (18g) granulated sugar, 2 teaspoons lemon juice, 2 teaspoons cornstarch
  • Pour berry topping over the blintzes to serve. You can also serve plain, with fresh fruit, or dusted with powdered sugar. Store leftovers covered tightly in the refrigerator up to 5 days. Cheese blintzes freeze well, up to 2 months. Thaw in the refrigerator.

Notes

  1. Berries: I used a mix of strawberries, blackberries, and blueberries. You can use whatever berries you like or skip this topping completely and just leave plain, top with fresh fruit, homemade whipped cream, hot fudge, salted caramel sauce, or simply dust with powdered sugar. 
  2. Freeze unbaked blintzes: you can freeze baked or unbaked blintzes. Prepare blintzes through rolling, then wrap tightly and freeze up to 2 months. Bake frozen at 350ºF (177ºC) for 25-30 minutes, or until heated through. 
  3. Make ahead: cooked, unfilled crepes can be cooked up to 2 days in advance and kept in the refrigerator. Rolled crepes can be filled, rolled, and stored covered in the refrigerator up to 12 hours.
 
Adapted from King Arthur Flour 
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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