There’s something incredibly comforting about traditional sweet blintzes filled with creamy ricotta and a hint of lemon zest. Whether you’re reminiscing about your grandmother’s kitchen or discovering these delicate treats for the first time, blintzes are a timeless delight. Popular across many Eastern European cultures and embraced in Jewish cuisine, sweet cheese blintzes often make an appearance during holidays, brunch tables, or as a satisfying dessert. This version adds a light citrusy note from fresh lemon zest, giving it a bright twist that lifts the creamy ricotta filling to new heights. If you’re a fan of crepe recipes or on the hunt for a nostalgic russian breakfast idea, this sweet blintzes recipe is a must-try.

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Traditional Sweet Blintzes with Lemon Zest and Ricotta

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Prep Time 25

Cook Time 30

Total Time 55

Course Breakfast, Brunch, Dessert

Cuisine Jewish

Servings 6

Equipment

Nonstick skillet or crepe pan A 10-inch nonstick skillet is perfect. You can also use a seasoned cast iron pan if that’s what you have.
Mixing bowls One large bowl for the batter, one for the filling.
Whisk and spatula A balloon whisk works best for lump-free batter. Use a thin spatula for flipping the crepes.
Blender or immersion blender (optional) To make an ultra-smooth batter.
Measuring cups and spoons
Fine mesh strainer or cheesecloth If your ricotta is watery, you’ll want to drain it first.
Ladle For pouring the batter evenly onto the pan.

Ingredients

For the crepes (blinchiki)

1 cup all-purpose flour
1 cup whole milk
1/4 cup water
2 large eggs
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons melted unsalted butter plus more for cooking

For the filling

1 1/2 cups ricotta cheese drained if watery
6 oz cream cheese softened
3 tablespoons powdered sugar
Zest of 1 lemon
1 teaspoon pure vanilla extract
Pinch of salt

For serving

Powdered sugar for dusting
Fresh berries or berry compote
Sour cream or plain Greek yogurt optional
Honey or fruit preserves

Instructions

Step 1: Make the Blinchiki (Crepes)

Start by whisking the eggs in a large mixing bowl. Add the milk, water, melted butter, sugar, and salt. Whisk again until well combined. Gradually sift in the flour, whisking continuously to avoid lumps. If the batter feels too thick, add a tablespoon or two of water until it reaches the consistency of heavy cream.
Alternatively, blend all the ingredients in a blender for about 30 seconds. Let the batter rest for 15–20 minutes to allow the flour to fully hydrate.
Heat your skillet over medium heat and lightly grease with butter. Pour in about 1/4 cup of batter and immediately swirl to coat the bottom evenly. Cook for 1–2 minutes or until the edges start to lift and the underside is lightly golden. Flip carefully and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter.
You should end up with 10–12 delicate crepes—similar to a traditional russian crepes recipe or blinchiki recipe.

Step 2: Prepare the Ricotta-Lemon Filling

In a medium bowl, combine ricotta cheese, cream cheese, powdered sugar, lemon zest, vanilla extract, and a pinch of salt. Stir until smooth and creamy. Taste and adjust the sweetness if needed.
The lemon zest balances the richness of the cheeses beautifully. This filling is traditional to many cheese blintzes recipes in both jewish cuisine and ukrainian recipes, where dairy plays a central role.

Step 3: Fill and Fold the Blintzes

Lay each crepe browned-side down on a flat surface. Spoon 2 to 3 tablespoons of the filling onto the lower third of the crepe. Fold the bottom over the filling, then fold in the sides, and roll up like a small burrito.
Place the filled blintzes seam-side down on a plate. You can either fry them right away or refrigerate them for later (they hold up beautifully for 24 hours).

Step 4: Pan-Fry the Blintzes

In a clean skillet, melt a tablespoon of butter over medium heat. Place a few blintzes seam-side down and cook until golden brown and crisp—about 2 minutes per side. The crisp outer layer contrasts beautifully with the creamy, lemony center.
Keep warm in a low oven while you finish the batch.

Pairings

Sweet blintzes are incredibly versatile when it comes to toppings and pairings. Here are a few classic and creative ideas:

Fresh berries and fruit compote: Blueberries, strawberries, or raspberries either fresh or lightly stewed with sugar are excellent on top.
Sour cream or crème fraîche: A dollop cuts the sweetness and adds tang, much like in many russian dishes.
Honey or maple syrup: A gentle drizzle for added sweetness.
Blini toppings twist: Try a touch of crème fraîche with a bit of lemon zest and crushed pistachios for a fancier spin.
Coffee or black tea: As enjoyed in many Russian breakfast traditions, serve these blintzes with a strong cup of coffee or a robust black tea like Earl Grey or Russian Caravan.

Blintzes also make a delightful contrast to savory dishes if you’re doing a brunch spread. Try pairing them with smoked salmon, scrambled eggs, or even a nod to Russian dumplings like pelmeni or vareniki on the side.

FAQs

1. Can I use cottage cheese instead of ricotta?

Yes, cottage cheese is a common substitute in traditional blintzes recipes, especially in jewish and russian crepes recipes. Just make sure to drain it well, and you may want to blend it for a smoother texture.

2. Should I use full-fat or low-fat cheese?

Full-fat ricotta and cream cheese are best for flavor and texture. Low-fat versions tend to be watery and may make the filling too loose.

3. Are these blintzes freezer-friendly?

Yes! Assemble and roll the blintzes, then place them on a parchment-lined tray in the freezer. Once frozen, transfer to a zip-top bag. When ready to serve, thaw in the fridge and pan-fry as usual.

4. What’s the difference between blintzes and regular crepes?

Blintzes are typically filled and then pan-fried, while regular crepes may be served plain or with fillings but not necessarily fried again. Blintzes also tend to have a slightly sweeter batter and are common in jewish cuisine and russian dishes.

5. Can I make this kosher?

Absolutely. To keep this in line with kosher recipes, use kosher-certified dairy products and avoid serving with meat dishes. These blintzes are naturally meat-free, making them a popular kosher brunch option.