Chef John's Cheese Blintzes Recipe

Fantastic summer brunch. I made the blintzes the night before (put them in a greased baking dish, covered with plastic wrap, in the fridge overnight) then finished them the next morning. I also had to modify the filling to use what I had on hand: I used 2 cups cottage cheese instead of ricotta and cottage cheese. I mixed the filling in the food processor. I served them topped with raspberry sauce and fresh blackberries. Next time, I’m doubling the crepe recipe—I had extra filling, and you can always find ways to eat extra crepes! Oh: I got 12 crepes from the single batch of batter, but tore the first one until I got my pan temp right. I ate that one plain. Delicious!

**UPDATE: Makes A LOT of filling. I now double the batter and am able to fill all. I use apx 1 small ice cream scoop each and fold like a lumpia (or burrito ) These are absolutely FANTASTIC! My family is brutally honest when it comes to new recipes. Have made this 4 times in last 2 weeks. Each time Friends and Family fight over who gets the last one. I always try a recipe exactly as written the first time, this gives me a good idea of what I need to change to suit our families tastes. This recipe has yet to have any alterations. It is perfect as written and SO easy! I use my food processor for the batter and hand mix the filling (softened cream cheese makes for easy blending). You can make all components the night before for easy assembly in the AM.. I use Chef Johns Strawberry sauce recipe and top with fresh blackberries and rasberries. This will be made on a regular basis. I highly recommend trying it, you will be thrilled you did. Tips: use just under a quarter cup of batter. Spray pan with pam every 2 - 3 "cakes" to prevent sticking. - as soon as you poor in batter, swirl pan to evenly distribute batter. As soon as top no longer looks wet ( just dry enough to flip, maybe 30 sec or so) flip over. 10 sec and they are done. Really that quick. To fill I use 1 small ice cream scoop and spread in a line slightly (2 in long) roll like a borrito folding sides in.

This recipe is worth your time! I did substitute cottage cheese (strained as much as possible too) for the ricotta and only used 1 cup. The first two crepes were a bit rough but otherwise was able to successfully complete another 6 or so crepes. I didn't have any issue with left over filling and would think you're making pretty skimpy crepes if you feel you need to. I made my own berry topping with frozen berries, sugar and cornstarch. Along with the extra powdered sugar I added cinnamon and sugar mixed in a shaker to the topping. Wowzers! This is going to be a holiday breakfast recipe 100%!

We omitted the salt in the blintz batter due to low salt diet. I also drained the ricotta cheese in a fine mesh strainer overnight in the fridge. We served with fresh fruit and sour cream. My sister is visiting and we did it as a team, both with the swirling, flipping and stacking of the blintz batter and then one of us scooping the filling while the other wrapped the blintzes up. A fun time together! They tasted outstanding!! The lemon zest was perfection. Will definately be making again.

The recipe reminded me of the blintzes I had as a kid. However, I found the heat to be too high, and for satisfactory results, I reduced the heat to medium while cooking the crepes. There is also 2 blintzes worth of extra filling left over (I'm sure I can find some way to make that disappear). I made it gluten free by substituting 2/3 c rice flour, 1/4 c corn starch, 1 tsp xantham gum, and the remainder of the cup I filled with tapioca starch. The crepes held up wonderfully, and we're flexible enough to easily roll.

They turned out much better than I expected. That's purely comment on my cooking abilities. The recipe is fantastic! I had trouble making the crepes/blini. But, that was more because I was using a 12" pan. They were too big to handle. I was also having trouble after I made the crepe packages, trying to flip them for browning. I was using a spatula at first and had much better success using tongs. For presentation, I made a bed of strawberry preserves with a cut up bacon along one edge. I also had a strip of bacon on the plate. It added to the savory aspect. I made these for breakfast/brunch for my wife for Mother's Day (we're parents of cats, btw). She loved it.

I used more than a fourth of a cup batter for my crepes. I also increased vanilla to 1 teaspoon. I also spread my filling in a square one inch from sides folded in the top bottom then rolled this helped by not having a large amount of filling in one area as crepes are very delicate this made it much easier to work with I love this recipe ...... I also timed 1 minute on each side. I learned today in the past I was turning them way too soon that's way they were too loose hard to work with.

I only made the crepes part of the recipe. This is an excellent batter for crepes. I was always using the Aunt Jemima pancake batter recipe thinking the real kind was too hard and easy to screw up. So since it's Valentines I thought I'd make them from scratch. These held together with no problem removing them from the pan and turning over to cook the other side. One problem I had with Aunt Jemima's was they fell apart. Well all I can say is thank you Chef John for sharing and sorry Aunt Jemima... NEVER again. These really are very simple and I didn't have a blender on hand so using a whisk worked perfectly. I made sure I scramble the eggs really well before adding the rest of the liquids and salt, then once those were very well blended then I added the flour (King Authur's All Purpose), rested for 30 and they were exactly what I was hoping for...and so much more. Used butter, make sure it browns in the pan before adding the batter which is what gives it the pretty brown coloring. Good luck and don't be afraid like I was. Next time I'll make the actual Blintz recipe and know those will be wonderful too.

I'm not a fan of blitz but had a strange craving so I made them this morning. I topped with an apricot coulis. A-MA-ZING! I will definitely make again. It took me about an hour to prepare and bake but I found it very easy to make. I measured the ingredients with a scale and they turned out very yummy. I put 3 tablespoons of filling in each of my 7" crepes. It made 12 blitz. The coulis was VERY easy: One can of drained unpeeled apricots in they own juice in a blender until smooth. Pour over blitz. Voila!

Exceptionally good. I made my own ricotta, which may have had an impact, and I made hot cinnamon apples with brown sugar to top them. I've made them before with a different recipe years ago, but I don't remember those coming out quite as good as these.

It came out so good I had to brag!

Turned out being terrific

Bro, flavor town just called — I answered.

Took sooooo long to make! But was a SMASHING SUCCESS!!! Next time, I’ll make night before, so it’ll go faster in the morning.

These were perfect for our Mother’s Day breakfast! This was my first time making blintzes, and while they didn’t look like something you’d see in a magazine, they were tasty. I served them with homemade cherry topping.

Crepe is good but the filling needs a lot more sugar and maybe some cinnamon.

If you're not dumb and follow the recipe, it will come out amazing. Thanks, Chef, for this easy amazing recipe.

I'm usually a huge chef john fan but these didn't work at all

In my neck of the woods, cream cheese and ricotta are sold by weight, not volume. I appreciate recipes more when they include both measurements or as sold. This recipe was good but I have found farmer's cheese makes a better filling and is more traditional.

At first I was questioning whether or not I would be able to make these, I’m new to cooking meals like this(I usually just make some eggs and bacon) but this was super easy and it tasted amazing I only made 2 changes, 1: I used lime instead of lemon in the filling (I prefer the taste) and 2: instead of strawberry or raspberry sauce, I used a syrup that a friend of mine made called caramel crabapple syrup. Overall amazing taste 10/10 would recommend to anyone and everyone