Chef John's Cheese Blintzes

Chef John's cheese blintzes, filled with a lemony ricotta and cream cheese mixture, are perfect for a special brunch. Try them with a fresh berry sauce.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 452 Calories

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 cup milk
• 1 pinch salt
• 1 large egg
• 2 tablespoons vegetable oil
• 3 large eggs
• cooking spray
• 1 medium lemon, zested
• 1 tablespoon butter, or as needed
• 0.5 teaspoon salt
• 0.25 teaspoon vanilla extract
• 0.25 cup cold water
• 0.5 cup cream cheese, at room temperature
• 1.5 cups ricotta cheese, strained if wet
• 3 tablespoons powdered sugar, divided, or more as needed

Recipe Instructions

Step 1

Make the batter: Combine milk, flour, water, eggs, oil, sugar, salt, and vanilla in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down the sides as needed. Let batter sit at room temperature for 30 minutes.

Step 2

Meanwhile, make the filling: Whisk ricotta cheese, cream cheese, egg, 2 tablespoons powdered sugar, lemon zest, and salt together in a mixing bowl until thoroughly combined. Cover and refrigerate until needed.

Step 3

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

Step 4

Melt butter in a large skillet over medium heat. Working in batches, cook several blintzes at a time until golden brown, turning gently, about 1 minute per side. Transfer to the prepared baking dish.

Step 5

Bake in the preheated oven to firm up the filling, about 12 minutes.

Step 6

Cool blintzes for 10 minutes, then dust lightly with remaining powdered sugar and serve.

Step 7

Gather all ingredients.

Step 8

When batter has rested, heat a 10-inch, nonstick skillet over medium-high heat. Spray with cooking spray and pour in about 1/4 cup batter.

Step 9

Immediately swirl batter around to coat the bottom of the skillet. Cook until the surface looks dry, about 1 minute.

Step 10

Flip crêpe and briefly cook the other side, about 30 seconds. Transfer to a plate. Repeat to cook and stack remaining crêpes.

Step 11

Spoon 3 to 4 tablespoons filling onto each crêpe, about 1 inch from the edge nearest you. Fold the edge over filling and flatten slightly.

Step 12

Fold in both sides, then roll crêpe into a small filled rectangle (blintz), ending with the seam on the bottom.