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–+ servings

Eggless Cheese Blintzes

This eggless recipe turns a beloved classic into an irresistible morning treat. It is a delightful crowd-pleaser that is well worth trying.
Eggless Cheese Blintzes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 898 kcal
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Equipment

  • blender

Ingredients
  

For the Crepes

  • 1 1/4 cups All Purpose Flour
  • 2 tbsp Cornstarch
  • 1 tbsp Granulated Sugar
  • 1/4 tsp Salt
  • 1 3/4 cups Whole Milk
  • 3 tbsp Unsalted Butter, Melted
  • 1 tsp Vanilla Extract
  • 2 tbsp Unsalted Butter, For The Pan

For the Filling

  • 8 oz Cream Cheese, Softened
  • 3/4 cup Whole Milk Ricotta
  • 1/4 cup Granulated Sugar
  • 1 tbsp Cornstarch
  • 1 tsp Lemon Zest
  • 1 tsp Vanilla Extract
  • 1 pinch Salt

For Frying & Serving

  • 3 tbsp Unsalted Butter
  • 2 cups Mixed Berries
  • 2 tbsp Granulated Sugar
  • 1 tsp Lemon Juice
  • 1/2 cup Sour Cream

Instructions
 

  • Blend the flour, cornstarch, sugar, salt, milk, melted butter and vanilla in a blender for 20 seconds, until completely smooth. Let the batter rest for 20 minutes, which relaxes the flour and makes the eggless crepes strong enough to roll without tearing.
  • While the batter rests, beat the cream cheese, ricotta, sugar, cornstarch, lemon zest, vanilla and salt until smooth and creamy. Chill the filling until needed.
  • Combine the berries, sugar and lemon juice in a small saucepan over medium heat. Simmer for 5-7 minutes, until the berries break down into a jammy sauce, then set aside.
  • Heat an 8-inch nonstick skillet over medium heat and brush it lightly with butter. Pour in 1/4 cup of batter and swirl the pan to coat the bottom in a thin, even layer.
    Cook for about 2 minutes, until the top looks dry, the edges lift easily and the underside is lightly golden. Slide the crepe onto a plate golden side up and repeat with the remaining batter, brushing the pan with butter as needed.
  • Place about 3 tablespoons of filling on the lower third of the golden side of each crepe. Fold the bottom edge over the filling, fold in both sides, then roll it up into a neat rectangle and set it seam side down.
  • Melt 1 tablespoon of butter in a large skillet over medium heat. Fry the blintzes seam side down in batches for 2-3 minutes per side, until golden and crisp and the filling is warm, adding more butter between batches.
  • Serve the blintzes warm with the berry sauce spooned over the top and a dollop of sour cream.

Nutrition

Serving: 1servingCalories: 898kcalCarbohydrates: 76gProtein: 18gFat: 58g
Course Breakfast
Cuisine American
Keyword blintzes, cheese blintzes, crepes, eggless
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