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  • Feb 11th 2021
  • 0 comment

Yield 10-12 filled blintzes

Prep Time 10 minutes (not including 20 minutes rest time for the batter)

Cook Time 20-25 minutes


Special Equipment: KitchenAid K400 blender; KitchenAid® Artisan Stand Mixer with whisk attachment



1 ½ cups (375ml) whole milk

6 large (300g) eggs

4 tablespoons (56g) melted butter

2 tablespoons (42g) honey

½ teaspoon salt

1 ½ cups (180g) flour

¾ teaspoon cinnamon

1 tablespoon (6g) orange zest


Cheese filling:

1 cup (162g) cottage cheese

1 cup (246g) ricotta cheese (drained)

2 tablespoons (42g) honey

1 large (18g) egg yolk

1 tsp vanilla

Pinch salt


For serving:

Orange Marmalade

Sour Cream



  • Make the batter. Place all batter ingredients into the KitchenAid K400 blender. Turn to speed 4 and blend mixture for 10 seconds. Keep the cap on and place the blender jar in the refrigerator to rest the batter for at least 20 minutes before using.


  • Make the crepe wrappers. Heat a 10-inch, non-stick skillet over medium-high heat. Use a pastry brush to lightly coat the surface. Pour in about 1/4 cup batter into the hot pan and immediately swirl batter around to coat bottom of pan in a thin, even layer of batter. Cook until the surface looks dry - about a minute. Then, flip crepe over and cook briefly to set the other side (no more than 5 seconds). Remove crepe to your sheet pan. Repeat with remaining batter, stacking crepes in a stack as you go. Set aside.


  • Make the cheese filling. Fit your KitchenAid® Artisan Stand Mixer with the whisk attachment. Add cheeses, egg yolk, vanilla and salt. Turn mixer speed to 4 and blend mixture for 30 seconds.


  • Prepare the blintzes. Lay a crepe in front of you. About 1” from the bottom of the crepe, and with about 1” of space on each side, add 2 tablespoons of cheese filling. Fold bottom edge up over filling and flatten slightly. Fold in both sides (to box in the cheese filling), then fold up crepe into a small filled rectangle, ending with the seam on the bottom. Set blintz aside onto your sheet pan, and continue filling the remaining crepes. (NOTE: This step can be done a day ahead and prepared blintzes can be kept on the sheet pan in the refrigerator, covered with plastic.)
  • When ready to eat, melt a bit of butter in a skillet over medium heat. Gently place 2-3 blintzes in pan, cover and cook for 2- 3 minutes, or until golden brown. Use a spatula to gently turn the blintzes (be careful to slide the spatula in the same direction of the bottom seam to prevent opening the bottom of the blintz when turning), cover again, and cook for another 2 minutes. Serve warm with sour cream and orange marmalade.