Ingredients
Batter:
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1 cup milk
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1 cup all-purpose flour
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¼ cup cold water
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3 large eggs
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2 tablespoons vegetable oil
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1 tablespoon white sugar
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½ teaspoon salt
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¼ teaspoon vanilla extract
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cooking spray
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1 tablespoon butter, or as needed
Filling:
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1 ½ cups ricotta cheese, strained if wet
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½ cup cream cheese, at room temperature
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1 large egg
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3 tablespoons powdered sugar, divided, or more as needed
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1 medium lemon, zested
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1 pinch salt
Directions
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Gather all ingredients.
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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.
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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.
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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.
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Immediately swirl batter around to coat the bottom of the skillet. Cook until the surface looks dry, about 1 minute.
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Flip crêpe and briefly cook the other side, about 30 seconds. Transfer to a plate. Repeat to cook and stack remaining crêpes.
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Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a baking dish.
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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.
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Fold in both sides, then roll crêpe into a small filled rectangle (blintz), ending with the seam on the bottom.
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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.
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Bake in the preheated oven to firm up the filling, about 12 minutes.
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Cool blintzes for 10 minutes, then dust lightly with remaining powdered sugar and serve.
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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 | |
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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.