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How to Make Chef John's Cheese Blintzes - A Step-by-Step Guide

Cheese blintzes are a classic Jewish dish that has been enjoyed for generations. These delicate crepes filled with a sweet and creamy cheese filling are a beloved staple in many Jewish households, and for good reason. They are the perfect blend of rich, indulgent flavors and light, airy textures, making them a crowd-pleaser for any occasion.

One of the best things about making cheese blintzes is that they are deceptively simple to prepare. While they may look and taste like a fancy, ...

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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
  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 40 mins
  • Total Time: 1 hr 30 mins
  • Servings: 5
  • Yield: 10 blintzes

  • Gather all ingredients.
  • Make the batter: Combine milk, flour, water, eggs, oil, sugar, salt, and vanilla in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down the sides as needed. Let batter sit at room temperature for 30 minutes.
  • Meanwhile, make the filling: Whisk ricotta cheese, cream cheese, egg, 2 tablespoons powdered sugar, lemon zest, and salt together in a mixing bowl until thoroughly combined. Cover and refrigerate until needed.
  • When batter has rested, heat a 10-inch, nonstick skillet over medium-high heat. Spray with cooking spray and pour in about 1/4 cup batter.
  • Immediately swirl batter around to coat the bottom of the skillet. Cook until the surface looks dry, about 1 minute.
  • Flip crêpe and briefly cook the other side, about 30 seconds. Transfer to a plate. Repeat to cook and stack remaining crêpes.
  • Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking dish.
  • Spoon 3 to 4 tablespoons filling onto each crêpe, about 1 inch from the edge nearest you. Fold the edge over filling and flatten slightly.
  • Fold in both sides, then roll crêpe into a small filled rectangle (blintz), ending with the seam on the bottom.
  • Melt butter in a large skillet over medium heat. Working in batches, cook several blintzes at a time until golden brown, turning gently, about 1 minute per side. Transfer to the prepared baking dish.
  • Bake in the preheated oven to firm up the filling, about 12 minutes.
  • Cool blintzes for 10 minutes, then dust lightly with remaining powdered sugar and serve.

    • Nutrition

    452 cal.

    • Total Fat: 27g
    • Saturated Fat: 13g
    • Cholesterol: 207mg
    • Sodium: 518mg
    • Total Carbohydrate: 33g
    • Dietary Fiber: 1g
    • Total Sugars: 10g
    • Protein: 19g
    • Vitamin C: 2mg
    • Calcium: 304mg
    • Iron: 3mg
    • Potassium: 277mg

    Categories

    Breakfast recipes
    Brunch recipes
    Dessert recipes
    Jewish recipes
    Sweet recipes