Fall

Better-than-IHOP Cheese Blintzes

by:
March 11, 2011
Author Notes

Back in the day -- OK, back in the Dark Ages -- when I was in college, one of my biggest treats was to go out on Sunday morning, buy a New York Times, and head to IHOP to eat cheese blintzes, drink about a gallon of coffee and read the newspaper. The blintzes were not true blintzes, but something between a crepe and a pancake, wrapped around a cheesy filling. I haven't tried these since I started making my own ricotta, but they're good with the grocery store variety. - Kayb —Kayb

Test Kitchen Notes

Being true to their name, Kayb's cheese blintzes are way better than IHOP! The blintzes are stuffed with a lightly sweetened ricotta mixture and topped with a bold combination of raspberry preserves and balsamic vinegar. A satisfying breakfast that's both light and filling. —broccolirose

  • Serves 2
Ingredients
  • Pancakes
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons sugar
  • 1 tablespoon melted butter
  • 1 egg, beaten
  • 1 cup milk
  • Ricotta cheese filling
  • 1 cup ricotta cheese
  • 1 egg, beaten
  • 1/4 cup sugar
  • 1/4 teaspoon nutmeg
  • TOPPING:
  • 1/3 cup raspberry preserves
  • 2 tablespoons balsamic vinegar
In This Recipe
Directions
  1. Pancakes
  2. Whisk together flour, sugar, salt and baking powder. Set aside.
  3. Beat together egg, milk and butter until well blended. Stir wet ingredients into dry, until well blended.
  4. Film a non-stick saute pan with oil or non-stick spray.Heat over medium high heat.
  5. Pour in about 1/3 cup of batter, to make a 8 or 9-inch thin pancake. Cook until brown on one side, about 1 minute, and flip to brown reverse. Stack pancakes on a plate and keep warm.
  1. Ricotta cheese filling
  2. Blend cheese, egg, sugar and nutmeg until creamy.
  3. Divide among pancakes, and roll pancakes around filling. Plate seam side down.
  4. Heat preserves and balsamic vinegar. Serve as a sauce for blintzes.

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Review
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!