| Recipes |

Churro Cheese Blintzes

Prop Styling and Photography: Chay Berger
Food Prep: Leah Hamaoui

This is not my first rodeo developing a blintz recipe, and I’m not going to deny the fact that I love a good blintz. That being said, when this recipe was completed, I shared the finished product with whoever was present. It was a huge hit! Over the next 2–3 days, I kept sneaking back to the fridge for just one more until there were none. Make yourself a batch, and you’ll understand why.


  • 4 eggs
  • 1 cup milk
  • ¼ cup sugar
  • 1 cup flour
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 2 Tbsp butter, melted
Cheese Filling
  • 1 16-oz (450-g) container ricotta cheese
  • 4 oz (110 g) J&J Cream Cheese, at room temperature
  • ¼ cup confectioners’ sugar
  • 1 egg
  • 1 Tbsp vanilla extract
  • ¼ tsp salt
Churro Topping
  • ⅓ cup melted butter
  • ⅓–½ cup sugar
  • 1 tsp cinnamon

Mix eggs and milk well in a medium bowl. Add sugar, flour, vanilla, salt, and butter and whisk well until combined and smooth. (I like to use an immersion blender to yield a smooth batter.) Cover the bowl with plastic wrap and refrigerate for 1 hour.

Meanwhile, prepare the cheese filling by combining all ingredients in a large bowl and whisking or blending until smooth. Set aside.

Heat a small skillet or crepe pan over medium-high heat. Grease the crepe pan. Add 14 cup batter in the center. Raise the pan and twist it from side to side in a circular fashion to get an even, round crepe.

Cook for 1 minute until the edges begin to lift. Flip the crepe and cook for another 45 seconds. Turn it onto a paper-towel-lined towel to cool. Repeat until all crepes are prepared.

Place a heaping tablespoon of the cheese mixture in the center of the lower part of the crepe. Fold the bottom upward over the cheese filling. Fold the left side toward the center and the right side toward the center and roll upward. Preheat oven to 350°F (175°C).

To make the churro topping, place melted butter in a flat plate. Combine the sugar and cinnamon in another flat plate. Coat each blintz with butter, then roll in the sugar-cinnamon mixture.

Place seam side down in the 9x13-inch (23x33-cm) pan. Bake uncovered for 30 minutes.

Enjoy warm or room temperature. Honestly, it’s fabulous straight from the fridge as well. Just saying.


(Originally featured in Family Table, Issue 895)

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