Chef John’s Lemony Cheese Blintzes

Name: Chef John’s Lemony Cheese Blintzes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
Cuisine: Jewish, Polish, Russian
Ingredients: 1 cup All-Purpose Flour; 1 tbsp Butter; 1 spray Cooking Spray; 0.5 cup Cream Cheese; 3 whole Eggs; 1 whole Lemon; 1 cup Milk; 3 tbsp Powdered Sugar; 1.5 cups Ricotta Cheese; 0.5 tsp Salt; 1 tbsp Sugar; 0.25 tsp Vanilla Extract; 2 tbsp Vegetable Oil; 0.25 cup Water

Breakfast 🍳Dessert 🍰Snack 🍿 Jewish 🇮🇱Polish 🇵🇱Russian 🇷🇺 Low-Sodium Vegetarian 🥦Halal 🕌Comfort-Food Pescatarian 🐟

Chef John’s Lemony Cheese Blintzes feature delicate, lacy crêpes wrapped around a silky ricotta–cream cheese center with bright citrus notes. Lightly browned and gently set, they balance tangy lemon with creamy sweetness for a refined brunch treat or celebratory breakfast. Serve warm with a dusting of powdered sugar or fresh berries for a touch of freshness.

Prep20 mins
Cook30 mins
Serves5
DifficultyMedium

1

Assemble all the ingredients.
2

Prepare the batter: In a blender, combine the milk, flour, water, eggs, oil, sugar, salt, and vanilla. Blend until perfectly smooth, 1 to 2 minutes, scraping down the sides as needed. Let the batter rest at room temperature for 30 minutes.
3

Meanwhile, make the filling: In a mixing bowl, whisk together the ricotta cheese, cream cheese, egg, 2 tablespoons powdered sugar, lemon zest, and salt until fully combined. Cover and refrigerate until needed.
4

Once the batter has rested, heat a 10-inch nonstick skillet over medium-high heat. Spray with cooking spray and pour in about 1/4 cup of batter.
5

Quickly swirl the batter to coat the bottom of the skillet. Cook until the surface appears dry, about 1 minute.
6

Flip the crêpe and briefly cook the second side, about 30 seconds. Transfer to a plate. Repeat to cook and stack the remaining crêpes.
7

Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking dish.
8

Place 3 to 4 tablespoons of filling onto each crêpe, about 1 inch from the edge closest to you. Fold the edge over the filling and press lightly to flatten.
9

Fold in both sides, then roll the crêpe into a small filled rectangle (blintz), finishing with the seam side down.
10

Melt the 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.
11

Bake in the preheated oven to set the filling, about 12 minutes.
12

Let the blintzes cool for 10 minutes, then lightly dust with the remaining powdered sugar and serve.