The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Strawberries & Cream Cheese Blintzes are crepes stuffed with a strawberry cream cheese filling, pan-fried, and dusted with powdered sugar.
We have entered what I like to call BRUNCH SEASON! I think folks are more apt to “brunching” during spring, especially with the Easter holiday and Mother’s Day. I LOVE brunch and take advantage of serving it up whenever I can because you can TOTALLY get away with having dessert for breakfast, like these Strawberries & Cream Blintzes.
Mia, my 3-year-old, LOVES cooking with me, and before we made this recipe for family brunch, we headed to Walmart to pick up our ingredients. I gave her the choice of using Strawberry or Blueberry Philly Cream Cheese to stuff our blintzes with. She chose Strawberry because that’s her favorite fruit.
Cook’s Note – Strawberries & Philly Cream Cheese Blintzes:
- When flipping the crepe, make sure you use a rubber spatula, not metal, as it can tear the delicate crepe easily. Trust me, I know from experience. 😉
- The crepe and filling batter can be made the night before to speed things up the next morning. If you’d like, you can also make the crepes the day before {storing them in a gallon-sized Ziploc bag at room temperature}. That way, you just need to stuff the crepes, fold them up, and cook them before serving.
How to fold our little Blintzes bundles:
Now one more look at those beautiful Strawberries and Cream Blintzes… Look at that Philly Cream Cheese strawberry filling! Is your mouth watering yet? 😉
Strawberries & Cream Blintzes
Ingredients
Crepes
- 1 cup milk
- ¼ cup cold water
- 2 large eggs
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- pinch table salt
- 3 Tablespoons melted butter
Cream Cheese Filling
- 1 8- ounce tub Strawberry Philadelphia Cream Cheese
- 1 cup whole milk ricotta cheese
- ¼ cup powdered sugar
- 1 large egg
Garnish
- fresh strawberries chopped
- powdered sugar
Instructions
Crepe Batter
- In the bowl of an electric stand mixer with the whisk attachment, add the milk, water, eggs, flour, sugar and salt. Whisk on medium until the batter is smooth and there are no lumps/flour pockets, about 30-60 seconds. Scrape down the sides of the bowl. With the mixer on the lowest setting, slowly add the melted butter in a steady stream stream, continue to mix until just incorporated. Transfer batter to medium bowl, cover with plastic wrap and chill for 1 hour {or over night} before using.
Cream Cheese Filling
- In the clean bowl of an electric stand mixer with the paddle attachment, add the cream cheese and ricotta and beat until on medium until smooth, about 30-60 seconds. Add the powdered sugar and egg and mix on medium until just combined and not lumpy, about 30-60 seconds. Transfer mixture to a bowl, cover with plastic wrap and chill for 1 hour {or over night} before using.
Make the Crepes
- Preheat an 8-inch skillet over medium heat and brush with a little melted butter. Add a scant 1/4 cup of the crepe batter to the pan and swirl around to cover the bottom of the pan evenly, and pour any excess back into the bowl. Cook for 30-45 seconds, or until the crepe batter sets. Gently loosen the crepe and flip it with a rubber spatula, cook for 30 more seconds. The crepe should not be crisp, but flexible and light brown. Transfer the crepe to a plate and cover with a towel until ready to make into Blintzes. Repeat with the remaining crepe batter.
Assembling the Blintzes
- Preheat oven to 400 degrees F. Place a crepe on a clean surface and add 1/4 cup of the filling wit the lower third of the crepe. Fold like you would a burrito {see picture above} by folding up the bottom edge of the crepe on top of the filling; then fold in the 2 sides. Roll the crepe to make a little burrito with the seam facing down. Set aside and assemble the remaining Blintzes. Brush the Blintzes with butter and add them to an over-safe skillet over medium heat. Cook the Blintzes in the skillet for 2 minutes per side, or until golden and crisp {you may need to do this in batches depending on how big your skillet is}.
To Finish
- Pop the pan into the preheated oven and bake for 10 minutes, giving the filling time to cook and set up. Transfer the Blintzes to a plate, top with chopped strawberries and a dusting of powdered sugar. Serve immediately.
Tracy @ Cotton Pickin Cute says
Jillian you make it look so simple and they look so delicious! Maybe I’ll get the nerve to try making them soon.
Michelle Mattioda says
i love strawberry desserts….i’ll definitely be making these!
Meg @The Housewife in Training Files says
These look so light and airy! Love them for Easter brunch! Pinned!
Jillian says
Thanks, Meg!
chrissy c says
These look so yummy! I wonder if I could use applesauce in these instead on an egg! My son has an egg allergy and that’s usually what I replace eggs with! Do you think that would work?
Jillian says
Chrissy, I’m not sure it’ll work because you need the egg for the binding agent.
Linette says
These blintzes look and sound mouth watering delicious! I’m so looking forward to strawberry season! #client
MamaLuvsBooks says
Wow! These look perfect for breakfast for dinner! YUM! #client
Nancie Jankowski says
Jillian. Can these be made up to sauté then next day just heat up in 400 degree oven. They look wonderful and Jon and girls are coming down to the beach for Easter and I’m looking for ready ahead. Abby has a 2 minute attention span. Like can we go now. So I try to have everything done. Although night is different she loves to help and will pour in ingredients. Love seeing Derek and Mia photos
Jillian says
Hi Aunt Nancie! I be you could prep this recipe all the way up until popping it in the oven. Just add a couple minutes to the baking time since thry’ll be coming from the cold fridge. I understand Abby’s attention span, Mia is the same way! Enjoy your Easter with Jon and the girls! Miss you guys. 🙂
Susan says
Oh my! These look so good! It’s been so long since I had some good blintzes! Great recipe!
mrsbubsmith says
omg these look divine!
Shannon says
This is looking so good, thank you for sharing.
Sonya Morris says
Thanks for sharing, they look yummy!
Marisa says
Hi, I don’t have ricotta or farmers cheese? Can I just usedcream cheese alone? Thank you
Jillian says
Yes, that will work!
Anita says
These are soooooo good, and are way more awesome than even my favorite waffles!
April says
These blintzes were so good!! My kids are begging me to make them for breakfast again tomorrow.
Marie-Charlotte Chatelain says
This looks so amazing! Love strawberry and cream anything and this is a nice change from shortcakes
Dannii says
I love anything with strawberries, and these look delicious. I can’t wait to try them.
Angela says
My kids absolutely loved this recipe!