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Blintzes are thin Russian crêpes filled with a luxurious blend of cream cheese and cottage cheese, creating a tender, tangy-sweet bite that's equally at home as breakfast or dessert. The secret is balancing the delicate crêpe batter with a smooth, spoonable filling.
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Whisk together milk, eggs, sugar and salt. Slowly whisk in flour until smooth. Add melted butter and mix well. The batter should be smooth and thin. Lightly brush the medium 8"-9" sauté pan with butter and head over medium heat. Working quickly- pour in about 1/4 cup of batter, tilting the pan so the batter makes a circle and coats the bottom. The crepes should be very thin. Cook the crepe until the bottom is light brown. Loosen with a spatula, flip and cook the other side; remove to the flat platter. Continue with remaining batter.
Direction to Creamy filling: Beat together cream cheese and sugar powder until creamy, for about 1-2 minutes. Add cottage cheese and vanilla extract and beat until combined. Gradually add heavy cream and beat until fully combined and became smooth/fluffy. Using a spatula spread about 2 generous tablespoons of creamy filling on each crepe. Roll the crepe into a log. Place them into buttered 9x13 baking dish in layers.
Cover with foil and bake at 350 F. for about 30 minutes or until crepes warm. There is no limit for the toppings that can be used to please your taste buds. I like them with fresh berries or strawberry sauce. Serve immediately.
Enjoy!!!
Store cooled crêpes stacked with parchment at room temperature up to 4 hours, or refrigerate up to 2 days. Filled blintzes keep refrigerated 1 day; reheat gently in a skillet over low heat or in a 300°F oven until warmed through.
Yes. Stack cooled crêpes between parchment, refrigerate up to 2 days, or freeze up to 1 month. Fill just before serving or freeze filled blintzes and pan-fry gently from frozen.
Ensure cream cheese and cottage cheese are at room temperature and well-drained. Use full-fat varieties for better texture. Whip briefly until smooth but don't overbeat.
Blintzes are thicker, custardy Russian crêpes cooked on one side only; crêpes are thin French pancakes cooked on both sides. Blintzes use more egg and less milk.
Yes, but drain ricotta well first. The filling will be slightly smoother. Cottage cheese gives the traditional chunky, tangy texture.
The bottom should be light golden and the edges cooked through; the top stays pale and slightly wet. Flip only once if at all, or cook top-side only.
