Classic Cheese Blintz With Cherries Recipe
Prep Time:
45 minutes
Cook Time:
25 minutes
Servings:
4 sevngs
Ingredients
  • 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
Directions
  1. Whisk 4 eggs, water, and milk in a large bowl.
  2. Sprinkle the flour over the wet ingredients and continue to whisk until smooth.
  3. Cover and set the batter aside to rest for 30 minutes.
  4. 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.
  5. Once the batter has sufficiently rested, melt a small amount of butter (about ½ tablespoon) in an 8-inch nonstick skillet over medium heat.
  6. Add ¼ cup of batter to the skillet, swirling to coat the bottom of the pan.
  7. 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.
  8. Set the cooked blintz wrapper aside on a plate.
  9. Repeat with the remaining batter, adding more butter as needed. Layer cooked wrappers between sheets of parchment paper.
  10. Preheat the oven to 400 F.
  11. Add 2 tablespoons of filling to the low center of each wrapper.
  12. Roll and fold the blintz like a burrito, tucking in the sides while folding to seal in and encapsulate the filling.
  13. Set the stuffed blintzes aside on a plate, seam-side down.
  14. 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.
  15. Remove the dish from the oven and transfer the stuffed blintz into it seam-side down.
  16. Spoon some of the melted butter over the blintz and return the dish to the oven.
  17. Bake for 12 to 15 minutes, or until the blintzes are hot and slightly golden brown.
  18. Divide the cherries and blintzes between four bowls and top with a dollop of sour cream.
  19. Sprinkle with a light dusting of ground cinnamon and garnish with a sprig of mint.