If you're ever talking to someone who's been to, or used to live in, New York City, and the subject of cheese blintzes comes up, you will almost always see their face light up. While there are several steps, they're fairly simple, and so totally worth the effort.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
5
Yield:
10 or 12 blintzes
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Batter:
Filling:

Directions

Instructions Checklist
  • Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.

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  • Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.

  • Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.

  • Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.

  • Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.

  • Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.

  • Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.

Chef's Note:

You can refrigerate the rolled up blintzes after Step 5 until you're ready to serve them, if desired.

Nutrition Facts

452 calories; protein 19.4g 39% DV; carbohydrates 33.2g 11% DV; fat 26.9g 41% DV; cholesterol 207.2mg 69% DV; sodium 517.8mg 21% DV. Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/05/2015
Fantastic summer brunch. I made the blintzes the night before (put them in a greased baking dish, covered with plastic wrap, in the fridge overnight) then finished them the next morning. I also had to modify the filling to use what I had on hand: I used 2 cups cottage cheese instead of ricotta and cottage cheese. I mixed the filling in the food processor. I served them topped with raspberry sauce and fresh blackberries. Next time, I’m doubling the crepe recipe—I had extra filling, and you can always find ways to eat extra crepes! Oh: I got 12 crepes from the single batch of batter, but tore the first one until I got my pan temp right. I ate that one plain. Delicious! Read More
(35)

Most helpful critical review

Rating: 3 stars
10/15/2015
To be fair, the people I made it for liked it better than I did. For the amount of filling I had, I would've liked more crepe batter. And I feel the filling could've been a little sweeter. Perhaps it would've been better if I had made a sauce like the photo shows. I'll definitely try it again with some enhancements. It's definitely worth a 2nd try. Read More
(6)
85 Ratings
  • 5 star values: 65
  • 4 star values: 13
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/05/2015
Fantastic summer brunch. I made the blintzes the night before (put them in a greased baking dish, covered with plastic wrap, in the fridge overnight) then finished them the next morning. I also had to modify the filling to use what I had on hand: I used 2 cups cottage cheese instead of ricotta and cottage cheese. I mixed the filling in the food processor. I served them topped with raspberry sauce and fresh blackberries. Next time, I’m doubling the crepe recipe—I had extra filling, and you can always find ways to eat extra crepes! Oh: I got 12 crepes from the single batch of batter, but tore the first one until I got my pan temp right. I ate that one plain. Delicious! Read More
(35)
Rating: 5 stars
01/02/2016
**UPDATE: Makes A LOT of filling. I now double the batter and am able to fill all. I use apx 1 small ice cream scoop each and fold like a lumpia (or burrito ) These are absolutely FANTASTIC! My family is brutally honest when it comes to new recipes. Have made this 4 times in last 2 weeks. Each time Friends and Family fight over who gets the last one. I always try a recipe exactly as written the first time, this gives me a good idea of what I need to change to suit our families tastes. This recipe has yet to have any alterations. It is perfect as written and SO easy! I use my food processor for the batter and hand mix the filling (softened cream cheese makes for easy blending). You can make all components the night before for easy assembly in the AM.. I use Chef Johns Strawberry sauce recipe and top with fresh blackberries and rasberries. This will be made on a regular basis. I highly recommend trying it, you will be thrilled you did. Tips: use just under a quarter cup of batter. Spray pan with pam every 2 - 3 "cakes" to prevent sticking. - as soon as you poor in batter, swirl pan to evenly distribute batter. As soon as top no longer looks wet ( just dry enough to flip, maybe 30 sec or so) flip over. 10 sec and they are done. Really that quick. To fill I use 1 small ice cream scoop and spread in a line slightly (2 in long) roll like a borrito folding sides in. Read More
(28)
Rating: 5 stars
06/22/2015
Made this for Father's Day and it was a hit! The only tricky part is rolling them so they look pretty ... I'm no expert. But they came out great! Made the raspberry sauce to go with them. I doubled the recipe and ended up with left over batter so the next day I made savory crepes stuffed with spinach, cheese and bacon and they were delicious! Great recipe! Read More
(11)
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Rating: 5 stars
06/27/2015
Made these with some substitution due to not having all the ingredients in the house. They came out great, and I expect that they will be even better when I make them with all the correct ingredients. My husband topped them with peaches and I used chocolate syrup and whipped cream. Being new to crepes, I had a bit of a learning curve, but by the time I got to the last one, they were coming out very nicely. I have saved this to my recipe box and will definitely make it again. Read More
(10)
Rating: 5 stars
01/30/2016
I followed this recipe exactly. I have made crepes many times, and never had I seen so many steps, so I wanted to see what this was all about. So delicious, so beautiful, and not really as much trouble as I thought they'd be. This is going to be my go to brunch dish. We actually had them for supper tonight, andthey'll probably show up as a dessert some time. Thanks, Chef John Read More
(7)
Rating: 5 stars
03/22/2016
Very good! I've never made crepes or blintzes before, and even though there were a lot of steps the whole process was very easy. I used marscapone cheese in place of cream cheese, as Chef John uses in his Food Wishes video. But I think next time I'll use cream cheese. The filling was just a little bland, and I think the cream cheese would have added a nice tangyness. I topped these with Chef John's fresh strawberry sauce. A winner for the whole family! Read More
(7)
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Rating: 3 stars
10/15/2015
To be fair, the people I made it for liked it better than I did. For the amount of filling I had, I would've liked more crepe batter. And I feel the filling could've been a little sweeter. Perhaps it would've been better if I had made a sauce like the photo shows. I'll definitely try it again with some enhancements. It's definitely worth a 2nd try. Read More
(6)
Rating: 5 stars
07/15/2016
I'm not a fan of blitz but had a strange craving so I made them this morning. I topped with an apricot coulis. A-MA-ZING! I will definitely make again. It took me about an hour to prepare and bake but I found it very easy to make. I measured the ingredients with a scale and they turned out very yummy. I put 3 tablespoons of filling in each of my 7" crepes. It made 12 blitz. The coulis was VERY easy: One can of drained unpeeled apricots in they own juice in a blender until smooth. Pour over blitz. Voila! Read More
(5)
Rating: 5 stars
02/14/2016
Excellent Valentine's breakfast. The cheese filling is lemony (if that is a word) and goes great with the addition of raspberry sauce and fresh fruit. Read More
(5)