Chef John's Cheese Blintzes

Breakfast & Brunch

Ingredients

  • 3large eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • ¼ cup cold water
  • 2 tablespoons vegetable oil
  • 1 tablespoon white sugar
  • ½ teaspoon salt
  • ¼ teaspoon vanilla extract
  • 1 ½ cups ricotta cheese, strained if wet
  • ½ cup cream cheese
  • 1lemon, zested
  • 1large egg
  • 2 tablespoons confectioners’ sugar
  • 1 pinch salt
  • 1 tablespoon butter, or as needed
  • 1 tablespoon confectioners’ sugar, or as needed for dusting

    • Directions

  • Step 1

    Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.

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  • Step 2

    Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.

  • Step 3

    Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.

  • Step 4

    Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.

  • Step 5

    Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.

  • Step 6

    Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.

  • Step 7

    Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners’ sugar.

    • Chef's Note:

    You can refrigerate the rolled up blintzes after Step 5 until you’re ready to serve them, if desired.

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