CINCINNATI - Never mind the Easter Bunny: These homemade blintzes are the reason I am able to make it through 40 days of Lenten sacrifice.
For as long as I can remember, they have been the highlight of my family’s Easter morning menu. Served beside a pair of lamb chops hot off the grill, there’s not a tastier way to bless the spring holidays. Add them to your family’s celebration spread this weekend.
Start with five simple ingredients in your kitchen right now. The, check out the video to see how to make the crepes that will become the base for your blintzes.
WATCH: How to make Caitlin's crepes
Next: Fill, crisp, and top the crepes
- 2 8-oz bricks cream cheese
- 15 oz. whole milk ricotta
- 2 eggs
- 1/3 cup sugar
- 1 tsp. vanilla
- 1 tsp. cinnamon
- blueberry jam
- In a food processor, combine the cream cheese, ricotta, eggs, sugar, vanilla, cinnamon, and salt.
- Blend to a smooth consistency, transfer to an airtight container, and store in the refrigerator until you are ready to use.
- Mix together the crepe batter and prepare 15 thin crepes according to the instructions in the video.
- Assemble the blintzes: Spread 5 crepes at a time in a single layer. Add 2-4 tablespoons of the cream filling to the center of the crepes.
- Next, fold the sides of each crepe in and roll upward to close. Repeat until all of the blintzes are assembled.
- In a large nonstick sauté pan, melt 2 tablespoons of butter over medium-high heat.
- Once the butter is melted and bubbling, add half of the blintzes, opening side down.
- Let the blintzes cook one to two minutes, or until they are golden brown and crispy, and flip to crisp the second side.
- When both sides of the blintzes are crispy, plate and serve with melted blueberry jam.
Prep Time: 30 minutes Cook Time: 45 minutes Yields: 15 individual blintzes
Tips + Tricks:
For ease of entertaining on Sunday morning, make the crepes and filling up to a day in advance. Layer the crepes with parchment paper between each one, and store in the fridge with the filling. You could even assemble the elements into blintzes in ahead of time: place them on a cookie sheet lined with parchment paper, cover in plastic wrap, and keep refrigerated until you are ready to crisp them for service.
Put a casual spin on this extra special recipe for any given Saturday by substituting good ol’ fashioned white bread for the crepes (pictured above): Sandwich the cream mixture between 2 slices of white bread. Whisk together three eggs and a splash of milk. Dunk the sandwiches into the egg mixture and crisp in a buttered sauté pan until the eggs are cooked. Top with melted fruit jam.
(Photos by Cara Hummel Photography)