Chef John's Cheese Blintzes

Ingredients

• Servings: 10
• batter:
• 3 large eggs
• 1 cup all-purpose flour
• 1 cup milk
• 1/4 cup cold water
• 2 tablespoons vegetable oil
• 1 tablespoon 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

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• 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.
• whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. mix together thoroughly. cover and refrigerate.
• 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.
• preheat oven to 325 degrees f (165 degrees c). lightly butter a baking dish.
• 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.
• 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.
• bake in preheated oven to firm up the filling, about 12 minutes. cool blintzes 10 minutes before serving. dust lightly with confectioners' sugar.