How to make Cheese Blintzes

Watch Abbey make Cheese Blintzes - the dish that’s great for a meal, dessert, breakfast, or just a snack! We even made our own blueberry sauce to serve on top! Try these for Shavuot or as an awesome breakfast treat this weekend!

Instructions

1. Melt 3 tbsp butter.
2. In a blender, combine milk, water, 2 eggs, salt, 1 tbsp sugar, and flour. Blend for 30 seconds. Scrape down the sides. Add melted butter and blend for another 15 seconds. Let the crepe mixture rest in the refrigerator for 30-60 minutes.
3. Zest half a lemon.
4. In a mixer, add ricotta, cream cheese, powdered sugar, and lemon zest. Mix until combined. Add 1 egg and mix until combined.
5. Preheat a medium size frying pan over medium heat. Add some butter to prevent sticking. Pour in ¼ cup of the crepe mixture into the pan moving it around to ensure a thin, even layer pouring back any excess if necessary. Cook for 1-2 minutes and flip. Cook for another minute. Repeat until there is no more mixture covering cooked crepes with a towel to ensure they don’t dry out. This should make about 10 crepes.
6. Preheat oven to 400 degrees F.
7. Take a crepe and add 1-2 tablespoons of the cheese mixture in the bottom center, about 1-inch from the bottom of the crepe. Fold up the bottom, then the sides and roll away from you, like you were making a burrito! Place the rolled crepe, seam down, in a lightly buttered 8x10 pan. Repeat until done.
8. Place crepes in the oven for 10 minutes.
9. Juice a lemon.
10. In a small pan, over medium-high heat, add 2 tbsp butter, blueberries ¾ cup sugar and the lemon juice. Bring to a boil. Add cornstarch. Reduce to low and cook for another 5 minutes. Remove from heat and let cool for 10 minutes prior to serving.
11. Serve 1 or 2 blintzes topped with 1-2 tbsp of the blueberry mixture and enjoy!

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