Ingredients
Blintzes
- 1 1/4 cups milk
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- pinch salt
- 4 large eggs
- 1 teaspoon vanilla
- 3 tablespoons butter , softened (plus more for toasting them, later)
Cheese filling:
- 1 cup low-fat ricotta cheese
- 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
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Cheese Filling: Combine filling ingredients in a bowl and mix until smooth. Place bowl in freezer to chill filling while you cook the blintzes.
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Make Batter: Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.
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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.
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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.
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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
Blueberry Blintzes: Stir a handful of blueberries into the cheese mixture once it’s made, or use frozen blueberries and follow berry sauce instructions to make a blueberry sauce.
Potato Blintzes: Peel and slice potatoes into cubes. Cook until tender then sauté with onions, salt, pepper and a little olive oil. Fill blintzes with potato mixture and shredded cheese, if desired, and pan fry according to recipe.
Make Ahead Instructions: These blintzes can be made a few hours ahead of time and kept in an airtight container in the fridge. Just wait to pan fry until right before serving. The berry sauce can also be made up to 1 day ahead of time and kept in the fridge.
Freezing Instructions: For best results, freeze blintzes right after filling them, but before pan frying. Place rolled and filled blintzes on a cookie sheet and “flash freeze” for one hour. Transfer them to a freezer bag or container and freeze for up to 2 months. Allow to thaw overnight in the fridge before pan frying.
