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Breakfast ยท Dinner

Cheese Blintzes

Thin crepes wrapped around a lightly sweet ricotta and cream cheese filling, browned in butter. A favorite for a dairy meal at Hanukkah, served with sour cream and berries or applesauce.

โฑ 1 hr 45 min (40 min prep, 35 min cooking, 30 min waiting) ๐Ÿฝ Serves 6 ยท 2 blintzes (makes 12) make aheadkid friendlyfreezer friendlyleftovers vegetarian

In our collection A Hanukkah table: menu and shopping list โ†’

๐Ÿ“… Add to my plan

ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 6 servings

  • Crepes

  • 1 cup All-purpose flour
  • 1ยผ cup Whole milk
  • 3 Eggs, large
  • 2 tbsp Butter, unsalted, melted, plus more for the pan
  • ยผ tsp Table salt

  • Filling

  • 15 oz Ricotta cheese, drained in a strainer 30 minutes
  • 4 oz Cream cheese, softened
  • 1 Egg yolks
  • 3 tbsp Granulated sugar
  • 1 tsp Vanilla extract
  • 1 Lemon, zest only

  • For cooking and serving

  • 2 tbsp Butter, unsalted
  • ยฝ cup Sour cream (optional)
  • 1 cup Blueberries, or strawberries or applesauce (optional)

Make it yourself

Make the butter yourself โ†’ Make the fresh ricotta-style cheese yourself โ†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

Youโ€™ll need: blender or whisk and bowl, 8-inch nonstick skillet, baking dish, mixing bowl, spatula.

  1. Blend the crepe ingredients until smooth and let the batter rest 30 minutes (or overnight in the refrigerator).
  2. Heat the skillet over medium and brush with butter. Pour in about 3 tablespoons batter and swirl to coat the bottom thinly. Cook about 1 minute, until the top is set and the edge lifts; cook on one side only. Slide it out, browned side up, and repeat, stacking the crepes.
  3. Mix the filling ingredients until smooth.
  4. Spoon 2 tablespoons filling onto the browned side of each crepe near one edge. Fold in the sides, then roll up like a little package.
  5. Heat the oven to 375ยฐF. Melt the butter in a skillet over medium heat and brown the blintzes seam side down first, 2 minutes per side. Move them to the baking dish and bake 10 to 12 minutes, until the filling is hot, 160ยฐF, since it contains raw egg (USDA).
  6. Serve warm with sour cream and berries or applesauce.

๐ŸŒก Safe temperaturesEgg dishes 160ยฐF. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadFill and roll the blintzes up to a day ahead and refrigerate, or freeze them; brown and bake when ready.
โ„๏ธ FreezerFreeze filled, unbrowned blintzes in one layer, then bag, up to 3 months. Brown from frozen and bake 20 minutes, to 160ยฐF.
โ†บ LeftoversRefrigerate within 2 hours; eat within 3 days. Reheat at 350ยฐF until hot (165ยฐF).
๐Ÿง’ With kidsKids can stir the filling and roll up the blintzes (the folding is like wrapping a present).
Cottage cheese swapUse small-curd cottage cheese, drained and pressed through a strainer, in place of the ricotta.
Fruit swapFill with thick cooked apples or cherries instead of cheese.

Goes well with

๐Ÿฅ• Zucchini and Carrot Latkes๐Ÿฎ Sweet Noodle Kugel

Good to know

All-purpose vs. bread flour (and friends) Cooking Fats Compared Salted vs. unsalted butter Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe, written for our Hanukkah table collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.