Classic Cheese Blintzes with Warm Berry Compote

Why You’ll Love This Recipe

• Classic diner-style blintzes with delicate, tender crepes and a creamy, lightly sweetened ricotta center.
• Warm, glossy berry compote adds bright tang to balance the rich cheese filling.
• Make-ahead friendly: cook crepes and mix filling in advance, then assemble and sear to order.
• Clear, dependable timing and measurements so your blintzes roll and brown perfectly every time.

Grocery List

• Produce: 1 lemon, 2 cups mixed berries (blueberries, raspberries, strawberries)
• Dairy: Whole milk, ricotta (15 oz), cream cheese (4 oz), eggs, unsalted butter, sour cream (optional)
• Pantry: All-purpose flour, granulated sugar, powdered sugar, cornstarch, vanilla extract, fine sea salt

Full Ingredients

Crepe Batter

• 1 cup (120 g) all-purpose flour
• 1 1/4 cups (300 ml) whole milk
• 1/4 cup (60 ml) water
• 3 large eggs
• 2 tbsp unsalted butter, melted (plus more for the pan)
• 1 tbsp granulated sugar
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract

Cheese Filling

• 15 oz (425 g) whole-milk ricotta, drained 15–20 minutes
• 4 oz (113 g) cream cheese, softened
• 3 tbsp granulated sugar
• 1 large egg yolk
• 1 tbsp all-purpose flour (or 2 tsp cornstarch)
• 1 tsp finely grated lemon zest
• Pinch fine sea salt
• 1 tsp vanilla extract

Berry Compote

• 2 cups mixed berries (fresh or frozen; about 10 oz/300 g)
• 2 tbsp granulated sugar
• 1 tbsp freshly squeezed lemon juice
• 2 tsp cornstarch mixed with 2 tsp cold water
• Pinch fine sea salt

For Cooking and Serving

• 2–3 tbsp unsalted butter, for the pan
• Powdered sugar, for dusting
• Sour cream or extra ricotta (optional)
• Extra lemon zest (optional garnish)

Step-by-Step Instructions

Step 1: Mix and rest the crepe batter

In a blender or mixing bowl, combine milk, water, eggs, melted butter, sugar, salt, and vanilla. Add the flour last. Blend or whisk until completely smooth, about 30–45 seconds if blending, or 1–2 minutes by hand. The batter should be the consistency of heavy cream; thin with 1–2 tbsp water if needed. Cover and let rest at room temperature for 20 minutes to relax the flour and prevent rubbery crepes.

Step 2: Make the cheese filling

While the batter rests, drain the ricotta in a fine-mesh sieve set over a bowl for 15–20 minutes (or press gently with a spoon to expel excess moisture). In a medium bowl, mix ricotta, cream cheese, sugar, egg yolk, flour, lemon zest, salt, and vanilla until smooth and spreadable. Refrigerate until ready to fill.

Step 3: Cook the crepes

Heat an 8-inch nonstick skillet over medium heat for 1–2 minutes. Lightly butter the pan. Pour in 3 tablespoons (45 ml) batter, immediately tilting and swirling to coat the bottom in a thin, even layer. Cook until the edges look set and the top appears dry, 45–60 seconds. Flip and cook 10–15 seconds more. Slide onto a plate. Repeat with remaining batter, lightly buttering as needed, to make 12 crepes. Stack between sheets of parchment if they want to stick.

Step 4: Fill and fold the blintzes

Work with one crepe at a time, paler side down, slightly more browned side up. Spoon about 2 tablespoons of cheese filling onto the lower third. Fold the bottom edge up over the filling, then fold in the sides to enclose. Roll up snugly into a tidy log, seam side down. Repeat to form 12 blintzes.

Step 5: Pan-sear until golden

In a large nonstick skillet over medium-low heat, melt 1 tablespoon butter. Add blintzes seam side down in a single layer without crowding. Cook until deep golden and lightly crisp, 2–3 minutes per side, adjusting heat so they brown gently without scorching. Transfer to a sheet pan and keep warm in a 200°F (95°C) oven. Repeat with remaining blintzes, adding more butter as needed.

Step 6: Make the warm berry compote

In a small saucepan, combine berries, sugar, lemon juice, and a pinch of salt. Bring to a gentle simmer over medium heat, 3–5 minutes, stirring occasionally. Stir in the cornstarch slurry and simmer 1–2 minutes until glossy and lightly thickened. If too thick, loosen with 1–2 teaspoons water. Keep warm.

Step 7: Plate and serve

Dust blintzes with powdered sugar. Serve 2 per person topped with warm berry compote and a little extra lemon zest. Add a dollop of sour cream if you like the classic tangy contrast.

Pro Tips

• Consistency is key: crepe batter should flow like heavy cream. Thin with a spoonful of water if crepes feel thick.
• Resting the batter prevents rubbery crepes and helps it spread evenly.
• Drain ricotta so the filling stays creamy, not watery; the quick sieve during the batter rest is perfect.
• Cook crepes lightly; they will brown further when pan-seared as blintzes.
• Keep heat at medium-low when searing so the cheese warms through as the outside turns golden.

Variations

• Farmer cheese filling: Replace ricotta and cream cheese with 1 3/4 cups farmer cheese; add 1–2 tbsp sour cream to loosen if needed.
• Citrus-vanilla twist: Use orange zest instead of lemon and add a drop of almond extract for a bakery-style aroma.
• Blueberry-only compote: Swap mixed berries for 2 cups blueberries and add 1/2 tsp vanilla off heat.

Storage & Make-Ahead

Crepes: Cook and cool completely, then stack with parchment between each and refrigerate up to 3 days or freeze up to 2 months (wrap well). Filling: Refrigerate up to 3 days. Assembled, uncooked blintzes: Cover and refrigerate up to 24 hours, or freeze up to 2 months; thaw overnight in the fridge before searing. Cooked blintzes: Refrigerate up to 3 days; reheat in a lightly buttered skillet over medium-low heat 3–4 minutes per side or bake at 350°F (175°C) for 12–15 minutes. Compote: Refrigerate up to 1 week; rewarm gently with a splash of water.

Nutrition (per serving)

Approximate per serving (2 blintzes with compote): 480 calories; 22 g fat; 51 g carbohydrates; 16 g protein; 20 g sugars; 3 g fiber; 340 mg sodium. Values are estimates and will vary based on specific ingredients and pan absorption.