Cheesecake Blintzes

Cheesecake Blintzes

Prep Time: 15 minutes
Cook time: 45 minutes
Total Time: 1 hour
Yield: 6 servings

1-1/4 cups milk
4 large eggs
1 cup all-purpose flour
About 1 1ablespoon butter
1-1/2 cups ricotta cheese
1/2 cup Vanilla Bean Cheesecake Dip or Eureka Lemon Cheesecake Dip
2 tablespoons powdered sugar, and more for garnish
Applesauce, jam, fruit and/or sour cream, for serving

In a medium bowl, whisk milk and eggs. Add flour, whisking until smooth.

In an 8-inch nonstick skillet over low heat, melt 1/2 teaspoon butter. Add 3 tablespoons batter, tilting the skillet to spread batter into a thin, even layer. Cook on one side only until center is set and edges are starting to brown, 1 to 1-1/2 minutes. Loosen crepe with a spatula and invert onto a parchment- or paper towel-lined plate. Re-stir batter and repeat, adding more butter as necessary and layering finished crepes between parchment or paper towels (you should have at least 12). Set crepes aside.

In a medium bowl, combine ricotta, Cheesecake Dip and sugar. On a work surface, arrange a crepe, browned side down. Spread about 3 tablespoons cheese mixture in a line across bottom third of crepe, stopping 1-inch short of each side. Fold in sides, fold up bottom, then roll towards top into a cylinder. Repeat with remaining crepes, arranging blintzes seam side down on the work surface or a platter.

In a large nonstick skillet over medium heat, melt 1 teaspoon butter. Working in batches, add blintzes seam side down and cook until golden brown, 2 to 3 minutes per side.

Serve blintzes topped with powdered sugar, applesauce, jam, fruit and/or sour cream.

Chef’s Note: If you’d prefer the filling a little less runny, add an egg or switch the ricotta to farmer’s cheese.

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