Prep Time15 MINUTES
Cook Time20 MINUTES
Total Time35 MINUTES
Servings: 10 Blintzes
Ingredients
- 10 8-inch crepes
- 1 1/2 cups full fat ricotta cheese , strained of all moisture if wet
- 4 ounces cream cheese , softened
- 1 large egg
- 3 tablespoons powdered sugar
- 1 1/2 teaspoons vanilla extract
- pinch of salt
- 4 tablespoons unsalted butter , divided, for pan
- jam , for serving
- powdered sugar , for serving
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl, beat together the ricotta cheese, cream cheese, egg, powdered sugar, and vanilla with a handheld electric mixer until thoroughly combined.
- Forming the blintzes is like a burrito or folding an envelope: spoon 1/4 cup of the cheese filling along the lower third of each crepe, leaving a 1-inch border on the sides. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides into the center. Roll the crepe away from you a couple of times, tucking in the edges as you roll, to completely enclose like a neat little package, ending with the seam side down.
- Heat a large nonstick skillet over medium. Melt 1 tablespoon of the butter. Place as many blintzes that will comfortably fit in the pan, without over-crowding, and fry for about 2 minutes per side until crisp and golden.
- Transfer blintzes to a foil lined baking sheet. Repeat with the other blintzes, adding another tablespoon of butter to the pan, if necessary. Place baking sheet with all the blintzes in the oven for about 10 minutes so the cheese warms and sets.
- Using a spatula, transfer the blintzes to serving plates. Spoon jam on top and dust with powdered sugar. Serve immediately.
Notes
How to Store Cheese Blintzes
- Crepe batter: I don’t recommend making this in advance.
- Cooked crepes: if you want to make the crepes ahead of time and store them for later, wait for them to cool, stack (with pieces of parchment paper in between to prevent sticking), and place in a resealable plastic bag. They will keep in the refrigerator for up to 3 days, or in the freezer for up to 2 months. When defrosting them, thaw on a rack before gently peeling apart. Warm them slightly in the microwave so they are pliable and don’t crack while rolling.
- Cheese filling: the cheese filling can be made up to 2 days in advance, kept refrigerated in a tightly sealed container. Drain any liquid that accumulates.
- Uncooked blintzes: uncooked blintzes can be made up to 2 days in advance and kept refrigerated in a tightly sealed container. Or frozen individually on a tray until solid, then wrapped individually and frozen for up to 1 month. (You don’t want to thaw them before cooking or they will fall apart.)
- Cooked blintzes: cooked blintzes can be refrigerated for up to 1 day. They can also be frozen, using the method for uncooked blintzes, but this time you do want to thaw in the refrigerator overnight and reheat, uncovered, in a 350 degree F oven until warmed through.
Nutrition
Calories: 165kcal | Carbohydrates: 5g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 62mg | Sodium: 81mg | Potassium: 61mg | Sugar: 3g | Vitamin A: 483IU | Calcium: 92mg | Iron: 1mg
