Stuffed Crepe (blintz) Recipe

Crepe Batter

1. In a large bowl, whisk together 1 cup of all-purpose flour, 1 tablespoon of sugar, and a pinch of salt. 2. In a separate bowl, beat 2 large eggs and add 1 cup of milk, ½ cup of water, and 2 tablespoons of melted butter. 3. Gradually combine the wet ingredients with the dry ingredients, whisking until smooth. 4. Let the batter rest for 30 minutes.

Cheese Filling

1. In a medium bowl, combine 1 cup of ricotta cheese, ¼ cup of cream cheese, ¼ cup of sugar, and 1 teaspoon of vanilla extract. 2. Mix until smooth and set aside.

Cooking the Crepes

1. Heat a non-stick skillet over medium heat and lightly coat with butter. 2. Pour about ¼ cup of batter into the skillet, tilting the pan to spread it evenly. 3. Cook for 2-3 minutes until the edges start to lift and the bottom is golden brown. Flip and cook for another 1-2 minutes. 4. Repeat with the remaining batter, stacking the cooked crepes on a plate.

Assembly

1. Place a crepe on a flat surface and add 2 tablespoons of the cheese filling to the center. 2. Fold the sides of the crepe over the filling, then fold the top and bottom to form a neat package. 3. Repeat with the remaining crepes and filling.

Final Cooking

1. Heat a non-stick skillet over medium heat and lightly coat with butter. 2. Place the stuffed crepes in the skillet and cook for 2-3 minutes on each side until golden brown and heated through. 3. Serve warm, optionally dusted with powdered sugar or drizzled with fruit syrup.