Ingredients:

  • 4 large eggs
  • 1.5 cups whole milk
  • 1 cup all-purpose flour
  • 3 tbsp unsalted butter, melted and cooled
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 2 cups farmer's cheese or ricotta, drained
  • 4 oz cream cheese, softened
  • 1 large egg yolk
  • 0.25 cup granulated sugar
  • 1 tsp lemon zest
  • 0.5 tsp vanilla extract
  • 3 tbsp unsalted butter for frying

Instructions:

  1. Combine eggs, milk, flour, 3 tbsp melted butter, 2 tbsp sugar, 1 tsp vanilla, and salt in a blender. Pulse until completely smooth.
  2. Pour the batter through a fine-mesh strainer into a bowl. Cover and refrigerate for at least 30 minutes to allow bubbles to subside and flour to hydrate.
  3. In a medium bowl, beat the farmer's cheese, softened cream cheese, egg yolk, 0.25 cup sugar, lemon zest, and 0.5 tsp vanilla until well combined but slightly textured.
  4. Heat a lightly buttered 8-inch skillet over medium-low heat. Pour 3 tablespoons of batter, swirling quickly to coat the bottom. Cook for 60-90 seconds on one side only until edges lift and the top is set.
  5. Invert the pan to drop the crepe onto parchment paper, cooked-side up. Repeat with remaining batter.
  6. Place 2 tablespoons of filling in the lower center of the cooked side of each crepe. Fold the bottom up, fold the sides in, and roll tight like a small burrito.
  7. Melt remaining butter in the skillet over medium heat. Place blintzes seam-side down and fry for 2-3 minutes per side until deep golden brown and crispy.
  8. Plate immediately while the cheese center is warm and gooey, optionally serving with sour cream or berries.