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My review
Chef John's Cheese Blintzes
67k
Chef John
"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."
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Ingredients
1 h 15 m servings 452Original recipe yields 5 servings (10 or 12 blintzes)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Chef's Note:
- You can refrigerate the rolled up blintzes after Step 5 until you're ready to serve them, if desired.
Nutrition Facts
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Reviews
Read all reviews 5968 Ratings
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Most helpful positive review
8/5/2015
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 ...
Most helpful critical review
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. Perh...
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8/5/2015
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 ...
1/2/2016
**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! M...
6/27/2015
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 ingre...
6/22/2015
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 doub...
3/22/2016
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 u...
1/30/2016
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 muc...
4/26/2017
It was so easy to make blintzes! I liked the recipe very much! Served them with fresh homemade strawberry sauce. Delicious!
7/15/2016
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...
2/14/2016
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.