Chef John's Cheese Blintzes Recipe

Chef John's Cheese Blintzes Recipes

  • PREP 15 mins
  • COOK 30 mins
  • READY IN 1 hr 15 mins 


Ingredients

Original recipe makes 10 or 12 blintzes

Batter:

  •  3 large eggs
  •  1 cup all-purpose flour
  •  1 cup milk
  •  1/4 cup cold water
  •  2 tablespoons vegetable oil
  •  1 tablespoon white sugar
  •  1/2 teaspoon salt
  •  1/4 teaspoon vanilla extract

Filling:

  •  1 1/2 cups ricotta cheese, strained if wet
  •  1/2 cup cream cheese
  •  1 lemon, zested
  •  1 large egg
  •  2 tablespoons confectioners' sugar
  •  1 pinch salt
  •  1 tablespoon butter, or as needed
  •  1 tablespoon confectioners' sugar, or as needed for dusting



Directions


  1. Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
  2. Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
  3. Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
  4. Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
  5. Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
  6. Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
  7. Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.
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