These heavenly Blintzes offer the perfect balance of delicate crepes filled with sweet, creamy goodness. Ready in just 35 minutes, this classic breakfast treat combines the artistry of paper-thin pancakes with a rich, satisfying filling.
Whether you’re hosting a special brunch or creating a memorable weekend breakfast, these golden-brown beauties deliver restaurant-quality results right from your kitchen. With 15 grams of protein and made from simple ingredients, they’re a delightful way to start any morning.
Ingredients for Perfect Blintzes
- Batter Base: 1 1/4 cups milk, 1 cup all-purpose flour, 4 large eggs, 1/4 cup sugar – creates the delicate crepe-like wrapper
- Flavoring: 1 teaspoon vanilla, pinch of salt – enhances the overall taste
- Fat: 3 tablespoons softened butter – ensures smooth, pliable texture
- Cheese Filling: 1 cup ricotta, 8 oz cream cheese, 1/4 cup sugar – creates rich, creamy interior
- Filling Enhancers: 1 egg yolk, 1 tsp each lemon juice and vanilla – adds depth and brightness
Step-by-Step Preparation Guide
- Prepare Filling: Mix all cheese filling ingredients until smooth. Chill in freezer while preparing batter – makes filling easier to work with
- Create Batter: Blend milk, flour, sugar, eggs, butter, vanilla, and salt until silky smooth – ensures no lumps
- Cook Crepes: Pour 1/4 cup batter into heated pan, swirl to create thin circle. Cook until golden on both sides
- Fill and Fold: Place filling 1 inch from bottom, fold sides in, roll like a burrito – keep tight for neat presentation
- Final Touch: Pan-fry in butter and oil until golden brown on each side (1-2 minutes per side)
Cooking Techniques
Making perfect blintzes is all about mastering two simple skills: creating thin, delicate crepes and getting that golden-brown finish. When pouring the batter, use a quick swirling motion with your pan – this helps spread the batter evenly and creates those wonderfully thin pancakes.
Don’t worry if your first couple aren’t perfect! The pan-frying step at the end is what gives blintzes their beautiful color and slightly crispy exterior. Keep your heat at medium – too hot and they’ll brown too quickly, too low and they won’t develop that lovely golden crust.
Make-Ahead Tips & Storage
You can make blintzes in advance and keep them fresh for later! The unfilled crepes can be stacked with wax paper between each layer, wrapped well, and refrigerated for up to 2 days. Once filled, uncooked blintzes can be stored in the fridge for 24 hours – just place them seam-side down on a plate and cover with plastic wrap.
Already cooked blintzes? Pop them in an airtight container in the fridge for up to 3 days. To reheat, warm them in a skillet over medium heat until heated through, or give them a quick zap in the microwave.
Serving Suggestions
Blintzes shine brightest when served fresh and warm! Create a beautiful breakfast or brunch spread by setting out bowls of fresh berries, a dusting of powdered sugar, and some warm berry sauce.
For a classic touch, add a dollop of whipped cream and a sprinkle of lemon zest. Want to keep it simple? A drizzle of maple syrup or a spoonful of applesauce works beautifully too. These little bundles of joy are perfect for special occasions like Mother’s Day brunch or a cozy weekend breakfast.
Helpful Variations
While this recipe uses a classic cheese filling, you can mix things up! Try adding different fruits to your cheese filling – blueberries or diced strawberries work great. For a tangier filling, swap half the ricotta for farmer’s cheese.
If you’re watching your sugar intake, feel free to use your favorite sugar substitute in both the batter and filling. You can also make the crepes with whole wheat flour – just add an extra splash of milk since whole wheat flour absorbs more liquid.
Blintzes
Equipment
- Blender
- Skillet
Ingredients
Blintzes
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 pinch salt
- 4 large eggs
- 1 teaspoon vanilla
- 3 tablespoons butter softened (plus more for toasting them, later)
Cheese filling:
- 1 cup low-fat ricotta cheese
- 8 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Combine filling ingredients in a bowl and mix until smooth. Place bowl in freezer to chill filling while you cook the blintzes.
- Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.
- Heat a skillet over medium heat. Pour roughly ¼ cup of batter into the pan and swirl the pan in a circular motion until the batter is in a thin, circle in the pan. Cook until lightly golden on the bottom, then flip and cook on the other side. Remove to a plate and keep warm while you continue cooking all the blintzes.
- Place a big spoonful of the filling onto the pancake, about 1 inch from the bottom. Fold both sides in, then roll all the way up, like a burrito. Repeat with remaining blintzes.
- Melt the 2 tablespoons of butter and 1 tablespoon vegetable oil (or coconut oil) in a pan over medium heat. Once hot, work in batches to toast the blintzes seam-side down in the pan. Cook for 1-2 on each side, just until until golden brown all over. Serve with desired toppings.
