Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1 ½ cups (355ml) milk (whole milk recommended for richness)
  • 2 large eggs
  • 2 tablespoons (30g) unsalted butter, melted, plus more for greasing the pan
  • 1 tablespoon (15ml) granulated sugar
  • ¼ teaspoon salt
  • 16 oz (450g) ricotta cheese (full-fat, for the best flavor and texture)
  • 4 oz (115g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest (optional, but adds a lovely brightness)
  • 2 tablespoons unsalted butter

Instructions:

  1. Combine flour, milk, eggs, melted butter, sugar, and salt in a blender or whisk until smooth. Let the batter rest for at least 30 minutes (or up to 2 hours) in the refrigerator.
  2. Heat a lightly buttered non-stick skillet over medium heat. Pour about ¼ cup of batter onto the hot skillet and swirl to coat the bottom evenly. Cook for 2-3 minutes per side, or until lightly golden brown. Repeat with remaining batter, stacking the cooked crêpes on a plate.
  3. In a large bowl, combine ricotta cheese, cream cheese, sugar, egg yolk, vanilla extract, and lemon zest (if using). Mix until smooth and creamy.
  4. Place a crêpe on a clean surface. Spoon about 2-3 tablespoons of the cheese filling in the center of the crêpe. Fold in the sides of the crêpe, then roll it up tightly like a small burrito.
  5. Melt butter in a large skillet over medium heat. Place the filled blintzes seam-side down in the skillet. Cook for 2-3 minutes per side, or until golden brown and heated through.
  6. Serve warm with your favorite toppings.