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Classic Cheese Blintzes with Berry Sauce

Close-up of golden-brown cheese blintzes folded and topped with vibrant raspberry sauce.
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Learn to make tender crepes filled with a lightly sweet cheese and pan-fried to golden perfection. Serve with a simple berry sauce for a delightful brunch or dessert.

Ingredients

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  • For the Crepes:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups milk
  • 1/4 cup water
  • 2 tablespoons melted butter
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • For the Cheese Filling:
  • 16 ounces farmer’s cheese or ricotta cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For the Berry Sauce:
  • 2 cups mixed berries (fresh or frozen)
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (optional, for thickening)
  • Butter or oil for frying

Instructions

  1. Make the Crepe Batter: In a bowl, whisk together flour, sugar, and salt. In another bowl, whisk eggs, milk, and water. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Stir in melted butter. Let the batter rest for at least 30 minutes.
  2. Make the Cheese Filling: In a bowl, combine farmer’s cheese, sugar, egg yolk, vanilla extract, and salt. Mix until well combined.
  3. Make the Berry Sauce: In a saucepan, combine berries, sugar, and lemon juice. Cook over medium heat until berries break down. If a thicker sauce is desired, mix cornstarch with a tablespoon of water and stir into the sauce. Cook for another minute until thickened.
  4. Cook the Crepes: Heat a lightly oiled or buttered non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet and swirl to coat the bottom. Cook for 1-2 minutes until the edges lift easily. Flip and cook for another 30 seconds. Slide the crepe onto a plate. Repeat with the remaining batter.
  5. Fill and Fold the Blintzes: Place about 2 tablespoons of cheese filling onto one half of each crepe. Fold the crepe in half, then in half again to form a triangle, or roll it up.
  6. Pan-Fry the Blintzes: Heat a little butter or oil in the skillet over medium heat. Fry the filled blintzes for 2-3 minutes per side, until golden brown and heated through.
  7. Serve: Serve the blintzes warm with the berry sauce.

Notes

  • For a make-ahead option, prepare the crepes and filling separately and store them in the refrigerator. Assemble and fry just before serving.
  • You can freeze cooked blintzes by layering them between parchment paper and placing them in a freezer-safe container. Reheat in a skillet or oven.
  • Ensure your skillet is not too hot when cooking crepes to prevent tearing.
  • If your cheese filling seems too wet, you can drain it slightly or add a tablespoon of flour or breadcrumbs.

Nutrition

Find it online: https://blissbatter.com/cheese-blintzes/