Ricotta and Cream Cheese Blintzes are so delicious. Am I the last one to make her own? Probably not, but I felt it was something I had to do. A rite of passage, if you will. Blueberry blintzes are my favorite so I started on a quest to make ones I really enjoyed.
First comes the crêpe batter. After making a bunch with all-purpose flour, I decided to try using cake flour. Wow — what a difference. The batter is thinner and smoother, resulting in crêpes that are much lighter and more delicate. I also discovered that weighing the crêpe batter helped me produce even thinner crêpes that were all the same size. Cooking the crêpes is actually fun and rewarding when you get the hang of lightly brushing the pan with grapeseed oil and swirling the batter so that it forms a thin circle. Assume the first one or two won’t work and then you’re home free. It’s a quick learning curve.
Next comes the cheese filling. After trying different proportions of farmer cheese and cottage cheese with more/less sugar and lemon zest, I decided that that wasn’t the combination for me. Ricotta cheese and Cream Cheese blintzes is a winner. It’s rich, creamy, and lightly touched with lemon zest. Absolutely delicious — and when you add the blueberries, WOW!
Finally, you have to choose how you want to cook the filled crêpes. Do you brush them with butter and bake or do you melt butter in a skillet and sauté them? Personally, I like the way they look and taste a bit more when they’re sautéed; but baking them is an excellent option. They are delicious both ways. I serve blueberry sauce on the side — but again, that’s up to you!
I’ve also included a picture of the blintzes I made for the holiday of Simchat Torah. I thought that my grandchildren would get a kick out of eating blintzes in the shape of Torahs. I was right.
Now that you have the full story, I hope you’ll try these. You won’t be sorry. Enjoy!
Prep time: 60 minutes
