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Chef John's Decadent Cheese Blintzes

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
90 min
SERVINGS
5 servings
Breakfast U.S.
Chef John's Decadent Cheese Blintzes
Ingredients
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/4 cup cold water
  • 3 large eggs
  • 2 tablespoons vegetable oil
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • cooking spray
  • 1 tablespoon butter, or as needed
  • 1 1/2 cups ricotta cheese, strained if wet
  • 1/2 cup cream cheese, at room temperature
  • 1 large egg
  • 3 tablespoons powdered sugar, divided, or more as needed
  • 1 medium lemon, zested
  • 1 pinch salt
Instructions
1
Gather all the necessary ingredients before commencing with the recipe.
2
Combine milk, flour, water, eggs, oil, sugar, salt, and vanilla in a blender to create the batter. Blend until it reaches a smooth consistency, taking about 1 or 2 minutes to achieve this. Be sure to scrape down the sides of the blender periodically to ensure everything is well incorporated.
3
Allow the batter to rest at room temperature for 30 minutes, giving it time to relax and become easier to work with.
4
In the meantime, prepare the filling by whisking together ricotta cheese, cream cheese, egg, 2 tablespoons of powdered sugar, lemon zest, and salt in a mixing bowl until the ingredients are fully combined. Cover the bowl with plastic wrap and refrigerate until you're ready to use it.
5
Once the batter has rested, heat a 10-inch non-stick skillet over medium-high heat. Spray the skillet with cooking spray to prevent sticking, then pour in about 1/4 cup of batter.
6
Immediately use a spatula to swirl the batter around and coat the bottom of the skillet. Cook for about 1 minute, or until the surface looks dry.
7
Flip the crêpe over and cook for an additional 30 seconds on the other side. Transfer the crêpe to a plate and repeat the process with the remaining batter, stacking the cooked crêpes on top of each other.
8
Preheat your oven to 325 degrees F (165 degrees C). Lightly grease a baking dish with butter or cooking spray.
9
Spoon 3 to 4 tablespoons of filling onto each crêpe, leaving about 1 inch of space between the edge of the crêpe and the filling. Fold the edge over the filling, then flatten it slightly.
10
Fold in both sides of the crêpe and roll it into a small, filled rectangle (blintz), ending with the seam on the bottom.
11
Melt butter in a large skillet over medium heat. Working in batches, cook several blintzes at a time until they're golden brown, turning them gently over about 1 minute per side. Transfer the cooked blintzes to the prepared baking dish.
12
Bake in the preheated oven for about 12 minutes, or until the filling is firm and the blintzes are cooked through.
13
Allow the blintzes to cool for 10 minutes, then dust them lightly with remaining powdered sugar and serve.