Classic Cheese Blintz With Cherries Recipe
There are plenty of traditional takes on morning foods, whether that involves buttery flaky croissants, a bowl of cereal, or bacon and eggs. Pancakes and crepes show up in a range of shapes across cultures, and blintzes are just one more example of the starchy breakfast favorite. With origins likely stemming from Eastern Europe, the delicate preparation eventually became a staple of Jewish tradition.
That being said, the enjoyment of blintzes shouldn't be limited, and this classic cheese blintz with cherries recipe is the perfect way to try them. Mashed recipe developer Patterson Watkins shares this delicious dish with us and comments, "These tasty blintzes are my idea of the perfect weekend brunch/breakfast treat. No need to get out of the jammies/PJs, just casual kitchen fun." Watkins describes them as "dressed-up pancakes," and adds that they are "a little fancier than the usual breakfast, but equally scrumptious." While you can certainly whip these up for a special weekend occasion, this sweet treat is enough to make any morning memorable.
Gather the ingredients for classic cheese blintz with cherries
For the batter, you'll need eggs, water, whole milk, and all-purpose flour. The filling is made with whole milk ricotta, which needs to be thoroughly drained through a cheesecloth or fine mesh strainer. Watkins highlights the importance of this step and explains, "Watery ricotta won't hold up as well, making for runny blintz." Alternatively, she notes that farmer's cheese is a good alternative "with much less moisture," though she adds that it can be harder to find.
Next, you'll need vanilla extract, granulated sugar, lemon zest, and salted butter (1 tablespoon melted). Finally, to assemble and garnish the dish, pick up a container of Amarena cherries or canned dark cherries in syrup, sour cream, ground cinnamon, and mint sprigs. Watkins shares, "These sweet-tart cherries really highlight the lemony ricotta filling."
Make the batter and filling
Crack four eggs into a large bowl and pour in the water and milk. Whisk the contents until they combine uniformly. Then, sprinkle the flour on top and keep whisking until the mixture is smooth. Cover the batter and set it aside for half an hour to rest.
Meanwhile, grab another large bowl and whisk together the drained ricotta, one egg, vanilla extract, sugar, lemon zest, and 1 tablespoon of melted butter. Transfer the filling to the refrigerator until you reach the assembly step.
Watkins notes that "The blintz batter and filling can be made a day ahead ([I] wouldn't recommend much longer than that) and stored refrigerated until ready to use." However, she points out that a "setback might be the batter thickening over time, as the liquid and flour become more cohesive." She advises, "If you notice your batter has thickened, just dilute with a little more milk and water," and adds, "You want runny batter, not pancake batter."
Prepare the blintz wrappers
After half an hour, melt about ½ tablespoon of butter in an 8-inch nonstick skillet on medium heat. Pour in ¼ cup of batter, giving it a swirl so that it coats the surface of the skillet. Cook the blintz wrapper for 30 seconds to 1 minute until it starts to set and then flip it to cook the other side for another 10 to 15 seconds.
Transfer the cooked blintz wrapper to a plate and top it with parchment paper to prevent the next one from sticking. Repeat the same process to use up the rest of your batter.
Fill and roll the blintz
Set your oven to preheat at 400 F. One by one, place the blintz wrappers on a flat surface and add 2 tablespoons of the ricotta filling to the lower middle area. Roll and fold the wrapper like a burrito, ensuring that you tuck in the sides as you fold to seal the filling and avoid any spillage. Place the stuffed blintzes on a plate with the seam-side down.
Bake the cheese blintz
Add the rest of the butter to a 13x9-inch casserole dish. Transfer it to an oven rack for 3 to 4 minutes until the butter melts. Take the dish out of the oven and carefully place the stuffed blintz in the center, again keeping the seam-side down. Drizzle some of the melted butter over top then pop the dish back into the oven. Bake the blintzes for 12 to 15 minutes until the color is slightly golden brown and they are nice and hot.
Garnish the blintz and serve
To assemble the blintzes to serve, set out four shallow bowls and divide the blintzes and syrupy cherries between them. Top each portion with a dollop of sour cream, sprinkle some ground cinnamon over top, and add a fresh sprig of mint for garnish. Although blintzes are typically consumed for breakfast or brunch, Watkins shares, "There's no shame in midday snacking or serving as a dessert."
You're best off enjoying the whole batch when it's freshly baked. "The blintz wrappers may crack or dry out with refrigeration, and stuffed blintzes might become soggy," our recipe developer comments. However, if you end up with leftovers, she instructs readers to "make sure to cool them completely at room temperature before storing in the refrigerator, and thoroughly wrap them once cooled." Then, heat them up in a skillet with butter or in the toaster oven.
- 5 eggs, divided
- ½ cup water
- ½ cup whole milk
- 1 cup all-purpose flour
- 1 pound whole milk ricotta, thoroughly drained through a cheesecloth or fine mesh strainer
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- 1 teaspoon lemon zest
- 8 tablespoons salted butter, divided
- 1 ½ cup amarena cherries in syrup (or canned dark cherries in syrup)
- ½ cup sour cream
- ½ teaspoon ground cinnamon
- mint sprigs, for garnish
- Whisk 4 eggs, water, and milk in a large bowl.
- Sprinkle the flour over the wet ingredients and continue to whisk until smooth.
- Cover and set the batter aside to rest for 30 minutes.
- For the filling, place the ricotta, 1 egg, vanilla, sugar, lemon zest, and 1 tablespoon of melted butter in another large bowl and whisk to combine. Refrigerate the mixture until you are ready to assemble the blintz.
- Once the batter has sufficiently rested, melt a small amount of butter (about ½ tablespoon) in an 8-inch nonstick skillet over medium heat.
- Add ¼ cup of batter to the skillet, swirling to coat the bottom of the pan.
- Cook for 30 seconds to 1 minute, or until the batter is no longer runny, then flip, briefly cooking the other side for 10 to 15 seconds.
- Set the cooked blintz wrapper aside on a plate.
- Repeat with the remaining batter, adding more butter as needed. Layer cooked wrappers between sheets of parchment paper.
- Preheat the oven to 400 F.
- Add 2 tablespoons of filling to the low center of each wrapper.
- Roll and fold the blintz like a burrito, tucking in the sides while folding to seal in and encapsulate the filling.
- Set the stuffed blintzes aside on a plate, seam-side down.
- Place the remaining butter in a 13x9-inch casserole dish and transfer it to the oven for 3 to 4 minutes to melt the butter.
- Remove the dish from the oven and transfer the stuffed blintz into it seam-side down.
- Spoon some of the melted butter over the blintz and return the dish to the oven.
- Bake for 12 to 15 minutes, or until the blintzes are hot and slightly golden brown.
- Divide the cherries and blintzes between four bowls and top with a dollop of sour cream.
- Sprinkle with a light dusting of ground cinnamon and garnish with a sprig of mint.
| Calories per Serving | 751 |
| Total Fat | 49.9 g |
| Saturated Fat | 29.6 g |
| Trans Fat | 1.0 g |
| Cholesterol | 336.8 mg |
| Total Carbohydrates | 51.2 g |
| Dietary Fiber | 2.2 g |
| Total Sugars | 22.2 g |
| Sodium | 382.9 mg |
| Protein | 25.1 g |
