Cheese Blintz Recipe

Try this irresistible Cheese Blintz recipe! Thin, soft crepes filled with a creamy, sweet ricotta filling and then rolled and pan fried with butter.

Course Dessert

Cuisine American

Keyword cheese blintz

Prep Time 20

Cook Time 15

Total Time 35

Servings blintz

In a blender, add all the ingredients to the crepe batter. (You can also use a bowl and hand mixer instead of a blender.) Blend the mixture until smooth and lump free.
3 large eggs, ⅛ tsp salt, 2 tsp granulated sugar, 1 tsp vegetable oil , or canola, 1 1/4 cups whole milk, 1 cups all-purpose flour, ⅛ tsp baking soda
Heat a 9-inch nonstick skillet on medium heat. Lightly grease the skillet with cooking spray or oil.
canola or vegetable oil, for greasing the pan
Pour about 1/3 cup of crepe batter into the center of the hot skillet. Immediately tilt and swirl the pan to spread the batter into a thin, even circle, covering the pan. (If there are any gaps, just add a tiny bit more batter to fill any gaps and holes.)
Cook for about 1-2 minutes, until the edges begin to lift. With a spatula, carefully flip the crepe and cook for another 30-60 seconds, or until lightly golden.
Transfer the crepe to a plate or on the counter. Repeat with all the crepe batter, continue greasing the pan as needed. (If the crepes start to brown too fast, turn down the heat.)

In a bowl, using a hand mixer, beat the softened cream cheese until creamy and smooth. Add the rest of the ingredients to the filling and mix until creamy and smooth.
8 oz cream cheese, softened, 1/2 cup ricotta cheese, 1/4 cup granulated sugar, 1 tsp vanilla bean pasta, or vanilla extract
Add about 3 Tbsps. of filling to the center of a crepe and, using a spatula or butter knife, spread the filling evenly over the surface of the crepe.
Fold about 1/4 inch of two opposite sides in, then start with one of the unfolded sides and gently roll the crepe up tightly, like a burrito.
Repeat with the rest of the crepes and filling, dividing the filling evenly between all the crepes and roll each one.
Place the assembled blintzes on a plate and either store them or pan fry them right away. (Cover and store it in the fridge for up to 4-5 days. When ready to enjoy pan fry to enjoy.)

Melt 2 tbsp of butter in a large skillet on medium heat. Once the butter is melted, add 3-4 assembled blintzes in a single layer to the skillet.
4 Tbsp unsalted butter, or sauteing
Cook the blintzes over medium-low heat for about 3-4 minutes, or until the bottom of the crepe is golden brown. Carefully flip each blintz and cook for another 3-4 minutes, until both sides are golden and crispy.
Remove from the skillet and serve plain or with sour cream, berry sauce or your favorite toppings.
sour cream, optional, powdered sugar, for dusting, blueberry sauce, optional
Enjoy immediately while they are warm and crispy.