Prep Time: 15 mins

Cook Time: 30 mins

Servings: 5

Yield: 10 or 12 blintzes



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


1 1/2 cups ricotta cheese (strained if wet)

1/2 cup cream cheese

zest of 1 lemon or orange

1 large egg

2 tablespoons of confectioners’ sugar

1 pinch of salt

1 tablespoon butter, or as needed

1 tablespoon confectioners’ sugar, or as needed for dusting


Place batter ingredients in a bowl and whisk until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature for 30 minutes.

Whisk together filling ingredients (ricotta cheese, cream cheese, zest, egg, sugar, and salt). Mix thoroughly. Cover and refrigerate.

Heat a 10-inch non-stick skillet pan over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup of 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 the batter. Stack crepes for later use.

Preheat oven to 325 degrees F. Lightly butter baking dish.

Spoon 3 or 4 tablespoons of filling onthto the crepe, about an inch from edge nearest to you. Fold edge over the filling and flatten slightly. Fold in both sides then roll up crepe into a small filled rectangle, ending with the seam on the bottom.

Melt butter in a skillet over medium heat. Cook blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.

Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes for 10 minutes before serving and dust lightly with confectioners’ sugar. Add any other toppings you would like and enjoy!