Print

Irresistible Cheese Blintzes Recipe with Easy Berry Sauce

cheese blintzes recipe - featured image
Print Recipe

Delicate golden crepe shells wrapped around a creamy, tangy cheese filling, served with a vibrant and easy berry sauce. Perfect for brunch or dessert, this recipe is simple, delicious, and impressive.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour, sifted
  • 1 cup (240ml) milk, whole or 2%
  • 2 large eggs, room temperature
  • 2 tablespoons unsalted butter, melted (plus more for cooking)
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (250g) ricotta cheese, whole milk
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups (300g) mixed berries (fresh or frozen)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice, fresh squeezed
  • 1/4 cup (60ml) water
  • Optional: splash of orange liqueur or vanilla for sauce flavor

Instructions

  1. Make the crepe batter: In a large bowl, whisk together sifted flour, sugar, and salt. In a separate bowl, beat eggs with milk and melted butter. Slowly pour wet ingredients into dry, whisking continuously to avoid lumps. Add vanilla extract if using. Batter should be thin and smooth. Let rest 20 minutes at room temperature.
  2. Prepare the cheese filling: Blend ricotta, cream cheese, powdered sugar, lemon zest, vanilla extract, and salt until silky smooth and creamy. Taste and adjust sugar if needed. Refrigerate until ready.
  3. Cook the crepes: Heat non-stick skillet over medium heat and brush with melted butter. Pour about 1/4 cup batter, swirl to coat pan thinly. Cook 1-2 minutes until edges lift and bottom is golden. Flip and cook 30 seconds more. Transfer crepe to plate and cover. Repeat to make 8-10 crepes.
  4. Assemble the blintzes: Place one crepe flat. Spoon about 2 tablespoons cheese filling in center. Fold sides over filling, then fold bottom and roll tightly to enclose cheese. Repeat with remaining crepes and filling.
  5. Cook the blintzes: Melt 1 tablespoon butter in skillet over medium-low heat. Add 3-4 blintzes seam side down. Cook 2-3 minutes until golden and crisp, flip and cook another 2 minutes. Keep warm covered. Repeat until all cooked.
  6. Make the berry sauce: In saucepan, combine berries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens (8-10 minutes). Mash or blend for smoother sauce. Remove from heat and stir in optional orange liqueur or vanilla.
  7. Serve warm: Plate blintzes and drizzle with warm berry sauce. Optionally dust with powdered sugar or add dollop of sour cream.

Notes

Let batter rest for 20 minutes to hydrate flour and relax gluten for tender crepes. Use medium heat and a non-stick skillet to prevent tearing. Don’t overfill crepes to avoid leaks. Keep cooked blintzes warm covered loosely to prevent sogginess. Adjust berry sauce thickness by simmering longer or adding water. For gluten-free, substitute flour with gluten-free blend or buckwheat. Vegan adaptations include plant-based milk, flax eggs, and vegan cream cheese.

Nutrition

Keywords: cheese blintzes, crepes, berry sauce, brunch recipe, dessert, easy breakfast, ricotta, cream cheese, sweet crepes

Find it online: https://realityeats.com/irresistible-cheese-blintzes-recipe-with-easy-berry-sauce-tutorial/