Chef John's Creamy Cheese Blintzes

Ingredients List

Batter Ingredients:

• 1 cup milk

• 1 cup all-purpose flour

• ¼ cup cold water

• 3 large eggs

• 2 tablespoons vegetable oil

• 1 tablespoon white sugar

• ½ teaspoon salt

• ¼ teaspoon vanilla extract

• cooking spray

• 1 tablespoon butter, or as needed

Filling Ingredients:

• 1 ½ cups ricotta cheese, strained if wet

• ½ cup cream cheese, at room temperature

• 1 large egg

• 3 tablespoons powdered sugar, divided, or more as needed

• 1 medium lemon, zested

• 1 pinch salt

Instructions

Prepare all the ingredients.

Prepare the batter: In a blender, combine milk, flour, water, eggs, oil, sugar, salt, and vanilla. Blend for 1 to 2 minutes until smooth, making sure to scrape down the sides as necessary. Let the batter rest at room temperature for 30 minutes.

Prepare the filling: In a mixing bowl, whisk together ricotta cheese, cream cheese, egg, 2 tablespoons of powdered sugar, lemon zest, and salt until smooth and fully combined. Cover and refrigerate until ready to use.

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

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

Flip the crêpe and cook the other side for about 30 seconds. Transfer to a plate. Continue cooking and stacking the remaining crêpes.

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

Spoon 3 to 4 tablespoons of filling onto each crêpe, positioning it about 1 inch from the nearest edge. Fold the edge over the filling and press down gently.

Fold in both sides, then roll the crêpe into a small rectangular shape (blintz), ensuring the seam is on the bottom.

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

Bake in the preheated oven for about 12 minutes to set the filling.

Let the blintzes cool for 10 minutes, then lightly dust with the remaining powdered sugar and serve.

Recipe Tip

Nutritional Information (per serving)