Sweet Cheese Blintzes
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Description
Sweet Cheese Blintzes are a delicious dish made from thin crepes filled with sweet cheese. Perfect for breakfast, brunch, or a special dessert.Kosher, Dairy
Equipment
- Pastry brush or paper towels
Ingredients
Ingredients for the blitzes batter:
- 2 cups (280g) all-purpose flour
- 4 large eggs
- 1 and ½ cups (360ml) whole milk
- 1 and ¼ cups (300ml) water
- 1 Teaspoon vanilla extract
- 1 Tablespoon sugar
- ¼ Teaspoon salt
- 2 Tablespoons (30g) unsalted butter melted
- Additional melted butter for greasing the pan about ½ stick (55g)
Ingredients the filling:
- 15-16oz (425-450g) ricotta cheese or mascarpone or cream cheese at room temperature
- 16oz (450g) sour cream light or full fat
- 2-4 Tablespoons (20-40 grams) sugar
- 1/2 Teaspoon vanilla extract
- 1/2 Teaspoon lemon zest optional
- 1 Tablespoon strawberry jelly optional
Optional for serving:
- powdered sugar, maple syrup, fruits, jams...
Instructions
- Combine the flour, eggs, milk, water, vanilla, sugar, salt, and melted butter in a blender. Blend or whisk until the batter is smooth and well combined.
- Strain the mixture (important) and let it rest for 10 minutes.
- Place a non-stick skillet or crepe pan over medium heat. Use a brush or a paper towel to spread the melted butter.
- Pour about 1/4 cup of the crepe batter into the hot pan and swirl it around to coat the bottom evenly. Cook for about 1-2 minutes, until the edges of the crepe are set, and the bottom is lightly golden.
- Flip the crepe and cook for an additional 30 seconds to 1 minute on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes on top of each other as you cook them.
- Combine the filling ingredients in a medium mixing bowl (start with 2 tablespoons of sugar). Stir until the filling is smooth and well combined.
- Taste and add sugar if needed.
- Place a spoonful of the cheese filling in the center of each crepe. Fold the sides of the crepe over the filling, then fold the top and bottom to form a rectangular shape, similar to an envelope. Next, roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.
Option 1: Cold blintzes
- After filling and folding the blintzes, place them in an airtight container and keep them in the refrigerator. Served cold.
Option 2: Warm blintzes
- Just before serving, brush the top and bottom of the crepes with butter and pan-fry them on both sides.
Serving:
- Enjoy as-is or alongside your favorite toppings!
Notes
Let the batter rest: After making the blintz batter, let it rest for about 10 minutes before using it. This allows the flour to fully absorb the liquid, resulting in a smoother batter and better blintzes.
Strain the batter (important): Place a fine-mesh strainer or sieve over a clean bowl or a pitcher. Make sure the bowl or pitcher is large enough to catch the strained batter. Pour the batter slowly into the strainer or sieve. Use a spatula or the back of a spoon to gently push the batter through the mesh, while catching any solids or lumps that may be in the batter.
Use a non-stick skillet or crepe pan: A good quality non-stick skillet or crepe pan is essential for making blintzes.
Use the right amount of batter: Use just enough batter to coat the bottom of the pan thinly and evenly. Too much batter will result in thick and heavy blintzes, while too little will make them too fragile.
Swirl the batter: When pouring the batter into the pan, quickly tilt and swirl the pan to spread the batter in a thin, even layer. This helps create a smooth and round blintz.
Flip with confidence: When flipping the blintz, do it confidently and quickly. Use a thin spatula to lift the edges and then flip it over in one smooth motion. I highly recommend using (affiliate link) a “fish spatula“, totally game changer!
Cook on medium heat: Use medium heat to cook the blintzes, as high heat can burn the batter and filling quickly, while low heat can result in soggy blintzes. Keep an eye on the heat and adjust as needed.
Tried this recipe? Tag@mamalivingabroad