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Sweet Blintzes with Lemon Zest and ricotta

Traditional Sweet Blintzes with Lemon Zest and Ricotta

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
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)

  1. 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.
  2. 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.
  3. 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.
  4. 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

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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.
  2. Keep warm in a low oven while you finish the batch.