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Kosher Nexus
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Cheese Blintzes

Ingredients

For the crepes

  • 2 large eggs

  • 1 1/2 cups milk

  • 1/4 tsp. kosher salt

  • 1/8 tsp. freshly grated nutmeg

  • 2 Tbsp. powdered sugar

  • 1 cup all-purpose flour

  • 2 Tbsp. butter, melted, plus more for pan

For the cheese filling

  • 2 (8-oz.) blocks cream cheese, softened

  • 1/2 cup powdered sugar

  • 1 1/4 cups drained ricotta

  • Zest of ½ lemon

  • 1 tsp. pure vanilla extract

  • Pinch kosher salt

  • 1/4 tsp. freshly grated nutmeg

For the berry sauce

  • 1 pt. blueberries, raspberries, or blackberries

  • 1 Tbsp. granulated sugar

  • 1 tsp. lemon juice

  • Water, as needed

For the rum prune sauce (optional)

  • 1/2 cup prunes, chopped

  • 1 Tbsp. rum

  • 2 Tbsp. granulated sugar

  • 1 cup water

  • 2 tsp. lemon juice

  • Fresh berries, for serving

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Directions

    1. Step 1In a medium bowl using a hand mixer, whisk eggs until frothy, 2 minutes. Add milk, salt, nutmeg (if using), and powdered sugar and whisk until completely smooth. Place flour in a large bowl and add half the egg mixture. Whisk until completely smooth, then whisk in remaining flour. Add butter and whisk until incorporated. Cover batter and let sit for at least 30 minutes, up to 2 days if refrigerated.
    2. Step 2Meanwhile, make the cheese filling: In a large bowl using a hand mixer, beat cream cheese and powdered sugar until smooth. Add ricotta, lemon zest, vanilla, salt, and nutmeg and beat until combined. Refrigerate until ready to use.
    3. Step 3Make the berry sauce: In a small sauce pot, add all sauce ingredients and bring to a simmer. Cook until berries break down and sauce thickens slightly and turns shiny, about 5 minutes. Add water by the teaspoon until ideal consistency is reached.
    4. Step 4Optionally, make the prune sauce: In a small sauce pot, add all sauce ingredients and bring to a simmer. Cook until prunes break down and sauce thickens slightly and turns shiny, about 10 minutes. Add lemon juice, let cool slightly, and optionally immersion blend until smooth.
    5. Step 5Cook the crepes: In a medium skillet over medium to medium-low heat, melt ½ tablespoon butter. Add ¼ cup batter evenly onto the pan, swirling it around to evenly coat the bottom. Cook until the edges peel away from the sides of the skillet and the surface of the crepe turns matte, about 3 minutes. Transfer to a plate and repeat with remaining batter; reduce and adjust heat as necessary.
    6. Step 6Assemble blintzes: Place a crepe on a clean surface and spoon about 3 tablespoons cheese filling near the bottom of the crepe. Fold up bottom flap and tightly fold in sides, then gently roll up to form a log. Repeat with remaining crepes and filling.
    7. Step 7Optionally, return your skillet to medium heat and melt 1 tablespoon butter. In batches, add blintzes and sear until lightly golden, about 1 minute. Sprinkle a little granulated sugar over blintzes in the last 20 seconds of cooking to caramelize the outside. Transfer to a plate to cool slightly.
    8. Step 8Serve with your choice of sauce and fresh berries, if desired.