Cheese blintzes are made with thin crepes, filled with sweetened ricotta (or cottage cheese) then folded like a burrito and then cooked in butter until golden brown. I especially love mine topped with sour cream and strawberry preserves or fresh sliced strawberries. The crepes take a little bit of time to make– and you can do that the night before. Stuffing and folding them takes little time and they are an incredibly delicious brunch treat. They can also be prepared and frozen for future use, but they never last long whenever I make them!
Before I tempt you into wanting– no, lusting– for this wonderful treat– I want to share with you one of my closest guarded “favorite restaurant” secrets. I grew up in Carmel, California. Yes, that place where Clint Eastwood was mayor– long ago. I graduated from Carmel High School– and as soon as I got my driver’s license I’d drive my mother’s 1965 Mustang and cruise along the Carmel Beach to drool at the surfers.
Still, one of my favorite haunts where many locals have been coming to for decades– it’s a restaurant called “The Little Swiss Cafe“. This local’s haunt doesn’t take credit cards and there is always a wait (unless you go during the week– except summer– and early) . I went to high school with many of the servers, who have worked there for decades. There are two menu items that are a “must have”. They are their cheese blintzes and eggs benedict. When my former classmates see me, they know… 1/2 order of each. I can’t decide. It’s the best. I swear. I have been ruined, for life, in how I expect my cheese blintzes to taste. They have set the bar really high for the best cheese blintzes.
Oops! My secret is out. So, if you are in Carmel, California please let me know. I’ll split an order with you!
I hard recently purchased authentic French crepe pan, so this seemed like the perfect time to put it to work.
The Little Swiss Cafe serves their blintzes with sour cream and strawberry preserves. I had some Driscoll berries that were reaching their prime, otherwise I would never cook these! I decided to make a strawberry compote using some water, corn starch and sugar– and a little orange zest.
I once attended a cooking class on making crepes and I remembered the chef’s comments that you should always let your crepe batter rest– for at least an hour or even overnight. So I made the batter and let the batter rest for about an hour and returned to the kitchen.
I read the instructions on how to season the pan “cook potato peels in fat or oil and then toss them away…your pan is now ready for use”. Really? Like a little lamb, I followed the directions.
Now, it was time to make the filling. The little Swiss Cafe makes the BEST filling! Can I replicate it?
I wanted to add my own little touch with orange zest. In retrospect, I should have used half of this, but still I’m glad that I added it. I tasted the filling, and decided to put 2 more tablespoons of powdered sugar– and then 1 teaspoon of vanilla. That’s what makes The Little Swiss Cafe’s blintzes so good– they are sweet, but not over-the-top sweet.
My crepe pan was wiped with a paper towel, and I brushed a little melted butter. Okay, here I go… I thought, to myself, that the batter seemed little too thick. The first one came out… mangled.
I’ve made my share of German pancakes, so I decided to gently whisked in a little more milk…about 1/2 cup in total.
There! Much better… I was starting to bond with my crepe pan…
Getting the temperature just right took a few attempts, but medium was the way to go. (By now, my son is drooling and exclaiming how hungry he is– he loves blintzes, too).
Just like rolling a burrito, I filled the crepe with the ricotta blend (chill it for a while).
This was getting easier (and 45 minutes had gone by…by now, my son is whimpering)
I got eleven filled crepes in all! My son’s math is interesting…. 5-3-3 each. Hmmmm, who gets five of these?
I did something a little a little unorthodox . These should be fried in butter until golden brought– but after looking at my crepes I thought they looked fine to me! In truth, my pan was crowded and so I decided to brush the tops with some melted butter, and popped these into a 400F oven for about 7 minutes. My husband popped his head in the back door, from gardening… the pressure is on!
Time to plate…three looks good…
Dust these with powdered sugar, and a dollop of whipped cream…
The sharks are sniffing and circling in… quick! Take photos before yelling “ready”!
Add a little strawberry sauce…. husband is standing by…
These are good! (I preheat my plates, so these are also very hot!)
TASTING NOTES: Are these as good as The Little Swiss Cafe? Not quite… the filling needs to be even sweeter and a lot less orange zest. Long after I posted this recipe, an employee of this restaurant revealed that they use cottage cheese instead of ricotta! Aha! I’m going to keep working on getting my version as close to theirs as possible.
Cheese Blintzes with Strawberry Sauce
Ingredients
CREPE BATTER:
- 1 cup milk
- 1/4 cup cold water
- 2 eggs
- 1 cup all-purpose flour
- Pinch salt
- 1 tablespoon sugar
- 3 tablespoons unsalted butter melted, plus more for sauteing the crepes
CHEESE FILLING:
- 1 1/2 cups ricotta cheese or cottage cheese
- 4 ounces cream cheese
- 3 tablespoons confectioners’ sugar I used 5 tablespoons.
- 1 teaspoon vanilla
- 1 tablespoon orange zest
- 1 egg
Strawberry sauce (optional) or serve with strawberry preserves:
- 1 quart strawberries hulled sliced
- 1/4 cup sugar
- 1/4 cup water
- 1 teaspoon cornstarch
- 1 orange zest finely grated
Instructions
- Combine the milk, water, eggs, flour, salt and sugar in a bowl (or blender)
- Blend on medium speed for 15 seconds, until the batter is smooth and lump-free.
- Scrape down the sides of the bowl and pour in 3 tablespoons of melted butter.
- Blend it again for a second just to incorporate.
- Refrigerate the batter for 1 hour (or overnight) to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
CHEESE FILLING:
- In a food processor, combine the ricotta (or cottage) cheese, cream cheese, confectioners’ sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn’t squirt out of the blintzes.
- Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance.
SAUCE (optional):
- Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.
- CREPES:
- Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess.
- Cook for 30 to 45 seconds, until the crepe batter sets.
- Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown.
- Slide them onto a platter and continue making the crepes until all the batter is used.
- Cover the stack of crepes with a towel to keep them from drying out.
ASSEMBLY:
- Preheat the oven to 400°F.
- Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe.
- Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center.
- Roll the crepe away from you a couple of times to make a package, ending with the seam side down.
- Put an ovenproof skillet over medium heat. Brush with melted butter.
- Set the blintzes into the pan, and brush lightly with melted butter– unless you plan to “fry” the blintzes on the stove with butter (see below).
Optional before baking the blintzes:
- Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz. Melt about 1 tablespoon butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes.
- Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets.
To serve:
- Using a spatula, transfer the blintzes to serving plates. Top with sour cream and fruit or preserves.
Muneeba says
Next time I'm making these with strawberries too! (I like them better as well, shhhhh, don't tell Tyler) … and thks for the kind words & shout-out Debby! Your blintzes look plump & gorgeous … so glad you made them.
Monica H says
YUMMM! I’m whimpering too. I like your son’s math. Sounds like my husband 🙂
Can I move in please?
Donna-FFW says
Debbie- The men in your life are BLESSED 10 times over to have you. You kept me enthralled through this whole post. I loved it. It looks fantastic.. all of it. AWESOME job, fabulous recipe, keeper for sure.
Elyse says
Your secret cafe sound totally delicious. Mmm, mmm, I’m impressed with your recreation. I love blintzes. They are my favorite breakfast food, but I rarely ever get them. I can’t wait to try out your recipe!!
Kristen says
mmm – I love blintzes, they are one of those foods I think of when I’m eating out but never to make myself, I’ll have to try this out.
Simple Simon says
What a great entry. I am very inspired not to make blintzes which are one of my favorite things. How lucky you are to live so close to the CIA and be able to take courses there.
A Feast for the Eyes says
Thanks for all the kind comments.
This was a learning experience, but a lot of fun to figure out how to do.
As for my boys being lucky– I think it’s universal. My husband, of three years is a great guy. My son, from my previous marriage, is my world.
Cooking is not only my therapy, but it’s an extention of my love for both of them. Plus, they eat the majority of the more sinful things I make, so I can eat a little.
Stacey Snacks says
Your secret restaurant is not a “secret” anymore!
You brought back memories for me….my Jewish grandmother always made the BEST blintzes w/ pot cheese and also potato blintzes.
Heavenly!
unconfidential cook says
I prefer strawberries to blueberries…especially when they’re “cooked.” I’m just wishing I could come over and have some of these blintzes–they just look so divine!
The Caked Crusader says
I love the photo of them all in the pan – so cute!
These look lovely – the dusting of icing sugar makes them look even more divine
T.W. Barritt at Culinary Types says
You’ve put my bowl of cereal to shame this morning! The blintzes are beautious! And now you’ve got me thinking about another cooking class …. what fun!
Cheryl says
Man I love blintzes of any kind, especially Strawberry! YUM
Natashya says
Beautiful! They look so delicious, I think that I will have to make them soon. I have some frozen berries….
Such lovely plating too, your family must have been thrilled.
Welcome to Tyler Florence Fridays!
Erin says
I love little local cafes like that. And these blintzes look like they’re fun to make and an absolute treat!
Jenny says
These are quickly moving up to the top of my to make list. Very quickly.
cell functions says
I thought it was an excellent blog, that information has been very helpful in my life, I am a strawberries lover, so I really enjoyed this reading, the strawberries taste is so delicious! Thanks for this great moment!
Leo says
I'm definitely lusting after those strawberries. Not the season for them anymore but you can still get them here in the UK.