Ingredients (Makes about 10-12 Blintzes)

For the Crepes:

• All-purpose flour – 1 cup
• Milk – 1 cup
• Eggs – 2 large
• Water – ½ cup
• Butter – 2 tablespoons (melted)
• Sugar – 1 tablespoon
• Salt – ¼ teaspoon
• Butter or oil – For greasing the pan

For the Filling:

• Ricotta cheese or farmer’s cheese – 1 cup
• Cream cheese – ½ cup (softened)
• Sugar – 2 tablespoons
• Vanilla extract – 1 teaspoon
• Egg yolk – 1 (optional, for a richer filling)

Instructions

Step 1: Make the Crepes

1. In a blender or mixing bowl, combine the flour, milk, eggs, water, melted butter, sugar, and salt. Blend or whisk until smooth and lump-free.
2. Let the batter rest for 20-30 minutes to allow the bubbles to settle.
3. Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or oil.
4. Pour about ¼ cup of batter into the pan, swirling to coat the bottom in a thin layer.
5. Cook for 1-2 minutes until the edges lift slightly and the bottom is golden. Flip and cook for 10-15 seconds on the other side.
6. Transfer the crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.

Step 2: Prepare the Filling

1. In a bowl, mix the ricotta cheese, cream cheese, sugar, vanilla extract, and egg yolk (if using) until smooth.

Step 3: Assemble the Blintzes

1. Place a crepe on a flat surface, golden side down.
2. Spoon about 2 tablespoons of the filling into the center of the crepe.
3. Fold the bottom edge up over the filling, then fold the sides inward, and roll up tightly like a burrito.
4. Repeat with the remaining crepes and filling.

Step 4: Cook the Blintzes

1. Heat a skillet over medium heat and add a little butter or oil.
2. Place the filled blintzes seam-side down in the skillet and cook until golden brown and crispy on both sides, about 2-3 minutes per side.

Serving Suggestions

Blintzes are delicious served warm with toppings such as:

• Sour cream
• Fruit preserves (e.g., strawberry, raspberry, or apricot)
• Fresh fruit or berries
• Powdered sugar