📝 About This Recipe
Blintzes are the refined, elegant cousin of the rustic Russian blini, featuring paper-thin crepes wrapped around a luscious, sweetened farmer's cheese filling. Traditionally served during Shrovetide (Maslenitsa), these golden parcels are pan-seared in butter to create a crisp exterior that contrasts beautifully with the warm, creamy center. They represent the ultimate comfort food, blending delicate French-inspired technique with the soulful, hearty flavors of Eastern Europe.
🥗 Ingredients
For the Crepe (Blini) Batter
- 1 1/4 cups All-purpose flour (sifted)
- 1 1/2 cups Whole milk (at room temperature)
- 3 pieces Large eggs (at room temperature)
- 2 tablespoons Granulated sugar
- 3 tablespoons Unsalted butter (melted and cooled)
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
For the Cheese Filling
- 16 ounces Farmer's cheese or Tvorog (well-drained; can substitute with dry ricotta)
- 4 ounces Cream cheese (softened)
- 1 piece Egg yolk (binds the filling)
- 1/3 cup Powdered sugar (adjust to sweetness preference)
- 1 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Vanilla bean paste (or vanilla extract)
For Frying and Garnish
- 4 tablespoons Unsalted butter (for the final pan-sear)
- 1/2 cup Sour cream (for serving)
- 1 cup Fresh berries (raspberries or blueberries)
- 4-5 sprigs Fresh mint (for garnish)
👨🍳 Instructions
-
1
In a large blender or mixing bowl, combine the milk, eggs, melted butter, sugar, salt, and vanilla. Pulse or whisk until smooth.
-
2
Gradually add the sifted flour to the liquid mixture. Blend or whisk until no lumps remain. The batter should be the consistency of heavy cream.
-
3
Let the batter rest at room temperature for at least 20-30 minutes. This allows the gluten to relax and the flour to hydrate, ensuring a tender blini.
-
4
While the batter rests, prepare the filling. In a medium bowl, mash the farmer's cheese with a fork or pass it through a sieve for a smoother texture. Mix in the cream cheese, egg yolk, powdered sugar, lemon zest, and vanilla until fully incorporated.
-
5
Lightly grease an 8-inch non-stick skillet or crepe pan with a touch of butter and place over medium heat.
-
6
Pour about 3 tablespoons of batter into the center of the pan, immediately swirling it to coat the bottom in a thin, even layer.
-
7
Cook for about 60-90 seconds until the edges are golden and start to pull away from the pan. For blintzes, you only need to cook one side! The top should look set and matte.
-
8
Flip the pan over a plate to release the blini. Stack them with the cooked side facing up. Repeat until all batter is used.
-
9
To assemble, place one blini on a clean surface with the cooked side facing up. Spoon 2 tablespoons of cheese filling onto the lower third of the crepe.
-
10
Fold the bottom edge over the filling, then fold in the left and right sides like an envelope. Roll upward tightly to form a neat rectangular parcel.
-
11
In a clean skillet, melt 2 tablespoons of butter over medium heat. Place the blintzes seam-side down in the pan.
-
12
Fry for 2-3 minutes per side until the exterior is deep golden brown and crispy, and the cheese filling is warmed through.
-
13
Serve immediately while hot, garnished with a dollop of sour cream and fresh berries.
💡 Chef's Tips
If your batter is too thick after resting, whisk in a tablespoon of water or milk to thin it out. Use a high-quality dry farmer's cheese; if using ricotta, strain it in cheesecloth for 2 hours to prevent a soggy filling. Don't overfill the blintzes or they will burst during the second frying stage. You can make the crepes a day in advance; just stack them with parchment paper in between and keep them covered in the fridge. For an extra touch of decadence, add a pinch of cinnamon or soaked raisins to the cheese mixture.
🍽️ Serving Suggestions
A generous dollop of cold Smetana (Russian sour cream) or Greek yogurt. Warm black currant or raspberry preserves for a tart contrast. A dusting of powdered sugar and a few sprigs of fresh mint. Pairs beautifully with a glass of hot Russian Caravan tea or a crisp Moscato. Serve alongside a small bowl of honey for drizzling.