Prep Time: 20 mins | Cook time: 15 mins | Total time: 35 mins | Servings: 12
Ingredients
Blintzes
2 1/2 cups milk
2 cups all-purpose flour
1/2 cup granulated sugar
pinch salt
8 large eggs
2 tsp vanilla
6 tbsp butter, softened, plus more for toasting them later
Cheese filling
2 cups low-fat ricotta cheese
16 oz cream cheese, softened
1/2 cup granulated sugar
2 egg yolks
2 tsp lemon juice
2 tsp vanilla extract
Topping Ideas
Berry sauce (recipe in Notes)
Fresh berries
Powdered sugar
Lemon zest
Mint
Whipped cream
Applesauce
Syrup
Instructions
- Cheese Filling: Combine filling ingredients in a bowl and mix until smooth. Place bowl in freezer to chill filling while you cook the blintzes.
- Make Batter: Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.
- Cook: Butter a skillet. Heat over medium heat. Pour roughly 1/4 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 and cook on the other side. Remove to a plate and keep warm while you continue cooking all the blintzes.
- Add filling: 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, just like a burrito. Repeat with remaining blintzes.
- Pan Fry: Melt the 2 tbsp butter and 1 tbsp 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 minutes on each side, just until golden brown all over. Serve with desired toppings.
Notes
Berry Sauce: To a saucepan add 1 1/2 cups fresh or frozen blueberries, juice from 1/2 a lemon, and 1/4 cup granulated sugar. Bring to a low boil and cook 5-6 minutes. Stir in additional 1 cup berries and remove from heat. Spoon berry sauce over blintzes, and serve.
Blueberry blintzes: Stir in a handful of blueberries into the cheese mixture once it’s made, or use frozen blueberries and follow berry sauce instructions to make a blueberry sauce.
Potato Blintzes: Peel and slice potatoes into cubes. Cook until tender then sauté with onions, salt and pepper and a little olive oil. Fill blintzes with potato mixture and shredded cheese, if desired, and pan fry according to recipe.
Make-ahead instructions: These blintzes can be made a few hours ahead of time and kept in an airtight container in the fridge. Just wait to pan fry until right before serving. The berry sauce can be made up to 1 day in advance and kept in the fridge.
Freezing Instructions: For best results, freeze blintzes right after filling them, but before pan frying. Place rolled and filled blintzes on a cookie sheet and “flash freeze” for 1 hour. Transfer them to a freezer bag or container and freeze for up to 2 months. Allow to thaw overnight in the fridge before pan frying.
