Blintzes
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6
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Calories
457 kcal
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Cuisine
International
Blintzes
Description
Blintzes combine a thin, tender pancake batter made from milk, flour, eggs, and butter, cooked gently to form delicate crepes. The cheese filling blends ricotta, cream cheese, sugar, egg yolk, vanilla, and lemon juice into a smooth, subtly sweetened creamy filling. Once the batter is cooked into thin rounds, spoonfuls of cheese filling are added, and the pancakes are folded neatly into parcels.
The blintzes then get toasted in a mixture of butter and oil, which crisps the exterior sides while warming the filling inside. This contrast of lightly crisp edges with a creamy, smooth center defines the dish's texture. Various toppings, such as berry sauces, fresh berries, powdered sugar, or whipped cream, complement the richness of the cheese, adding fresh or sweet notes depending on preference.
Blintzes can be prepared ahead of time by filling and rolling, then refrigerated before toasting just prior to serving. They also freeze well before cooking, allowing convenient make-ahead options. Variations include mixing fruit like blueberries into the filling or preparing savory versions with potato and onion filling. The accompanying berry sauce is made by simmering berries with lemon juice and sugar to add a fresh, tangy element on top.
Ingredients
Blintzes
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- pinch salt
- 4 egg large
- 1 teaspoon vanilla
- 3 tablespoons butter , softened (plus more for toasting them, later)
Cheese filling:
- 1 cup ricotta cheese low-fat
- 8 ounces cream cheese , softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Topping Ideas:
- berry sauce recipe in notes
- fresh berries
- powdered sugar
- lemon zest
- mint
- Whipped Cream
- applesauce
- syrup
Instructions
- Cheese Filling: Combine filling ingredients in a bowl and mix until smooth. Place bowl in freezer to chill filling while you cook the blintzes.
- Make Batter: Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.
- Cook: Heat a skillet over medium heat. Pour roughly ¼ cup of batter into the pan and swirl the pan in a circular motion until the batter is in a thin, circle in the pan. Cook until lightly golden on the bottom, then flip and cook on the other side. Remove to a plate and keep warm while you continue cooking all the blintzes.
- Add Filling: Place a big spoonful of the filling onto the pancake, about 1 inch from the bottom. Fold both sides in, then roll all the way up, like a burrito. Repeat with remaining blintzes.
- Pan Fry: Melt the 2 tablespoons of butter and 1 tablespoon vegetable oil (or coconut oil) in a pan over medium heat. Once hot, work in batches to toast the blintzes seam-side down in the pan. Cook for 1-2 on each side, just until until golden brown all over. Serve with desired toppings.
Notes
- The berry sauce is made by simmering fresh or frozen berries with lemon juice and sugar, then stirring in additional berries off heat before serving.
- Blueberry blintzes can be made by adding blueberries into the cheese filling or topping with homemade blueberry sauce.
- For savory blintzes, use a cooked potato and onion mixture with seasoning as filling and pan fry similarly.
- Blintzes can be made a few hours ahead and refrigerated, to be toasted just before serving.
- Freeze assembled blintzes before pan frying by flash freezing on a cookie sheet for an hour, then storing in freezer bags for up to two months.
- Thaw frozen blintzes overnight in the refrigerator before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 15g | 30% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 215mg | 72% |
| Sodium | 289mg | 12% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 1092IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 233mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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