How to make it

  • To prepare blintz batter, combine eggs, milk, flour, cornstarch and salt in food processor or blender container; process just until smooth. Pour into 1-quart glass measure; set aside.
  • Coat bottom of 7- or 8-inch nonstick skillet with butter. Heat skillet over medium heat until butter sizzles.
  • Remove skillet from heat. For each blintz, pour about 3 tablespoons batter into bottom of hot pan, swirling pan to cover bottom. Return skillet to heat. Cook 1 to 2 minutes or until bottom of blintz is browned. Invert pan over large heatproof plate, flipping blintz onto plate. Rub butter over browned surface of cooked blintz.
  • Repeat steps 2 and 3 with remaining batter, stacking and buttering cooked blintzes on plate.
  • To prepare cheese filling, beat ricotta cheese, cream cheese, sugar and almond extract in large bowl with electric mixer at medium speed just until blended.
  • To fill blintzes, place 2 tablespoons filling in center on unbrowned side of each blintz. Fold in sides about 1 inch, then fold in opposite edges to enclose filling and form rectangular shape.
  • Melt 2 tablespoons butter in large skillet over medium heat. Add blintzes in batches and cook 2 minutes per side, until heated through. Serve warm topped with fruit and sour cream, if desired.

Reviews & Comments 2

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    " It was excellent "
    momo_55grandma ate it and said...
    love this recipe high5 post thanks
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    " It was excellent "
    juels ate it and said...
    I make blintzes quite often! Yours have a very nice filling and I love Cherries here!
    Was this review helpful? Yes Flag

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