Chef John's Cheese Blintzes

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
40 mins
Total Time:
1 hr 30 mins
10 blintzes



  • 1 cup milk

  • 1 cup all-purpose flour

  • ¼ cup cold water

  • 3 large eggs

  • 2 tablespoons vegetable oil

  • 1 tablespoon white sugar

  • ½ teaspoon salt

  • ¼ teaspoon vanilla extract

  • cooking spray

  • 1 tablespoon butter, or as needed


  • 1 ½ cups ricotta cheese, strained if wet

  • ½ cup cream cheese, at room temperature

  • 1 large egg

  • 3 tablespoons powdered sugar, divided, or more as needed

  • 1 medium lemon, zested

  • 1 pinch salt


  1. Gather all ingredients.

    All ingredients gathered to make cheese blintzes.

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  2. Make the batter: Combine milk, flour, water, eggs, oil, sugar, salt, and vanilla in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down the sides as needed. Let batter sit at room temperature for 30 minutes.

    All batter ingredients mixed together until smooth.

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  3. Meanwhile, make the filling: Whisk ricotta cheese, cream cheese, egg, 2 tablespoons powdered sugar, lemon zest, and salt together in a mixing bowl until thoroughly combined. Cover and refrigerate until needed.

    All filling ingredients whisked together until throughly combined.

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  4. When batter has rested, heat a 10-inch, nonstick skillet over medium-high heat. Spray with cooking spray and pour in about 1/4 cup batter.

    1/4 cup batter poured into a greased skillet.

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  5. Immediately swirl batter around to coat the bottom of the skillet. Cook until the surface looks dry, about 1 minute.

    Immediately swirl batter around skillet and cook until it looks dry.

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  6. Flip crêpe and briefly cook the other side, about 30 seconds. Transfer to a plate. Repeat to cook and stack remaining crêpes.

    Flip crêpe, cook the other side and transfer to a plate.

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  7. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking dish.

    Lightly grease a baking dish.

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  8. Spoon 3 to 4 tablespoons filling onto each crêpe, about 1 inch from the edge nearest you. Fold the edge over filling and flatten slightly.

    Filling added to edge nearest you, and folding over, flattening slightly.

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  9. Fold in both sides, then roll crêpe into a small filled rectangle (blintz), ending with the seam on the bottom.

    Fold in both sides.

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    Roll into a small rectangle.

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  10. Melt butter in a large skillet over medium heat. Working in batches, cook several blintzes at a time until golden brown, turning gently, about 1 minute per side. Transfer to the prepared baking dish.

    Butter melted in a skillet, placing a few blintzes and turning until golden-brown.

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  11. Bake in the preheated oven to firm up the filling, about 12 minutes.

    Blintzes transferred to a baking dish and baking until filling is firm.

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  12. Cool blintzes for 10 minutes, then dust lightly with remaining powdered sugar and serve.

    A plate of golden-brown cheese blintzes, topped with confectioners' sugar and blueberries.

    Dotdash Meredith Food Studios

Recipe Tip

To make these ahead, refrigerate the rolled-up blintzes after Step 9 until you're ready to serve them, then follow Steps 10 through 12 as directed.

Nutrition Facts (per serving)

452 Calories
27g Fat
33g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 452
% Daily Value *
Total Fat 27g 34%
Saturated Fat 13g 65%
Cholesterol 207mg 69%
Sodium 518mg 23%
Total Carbohydrate 33g 12%
Dietary Fiber 1g 3%
Total Sugars 10g
Protein 19g 39%
Vitamin C 2mg 2%
Calcium 304mg 23%
Iron 3mg 14%
Potassium 277mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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