These Strawberries & Philly Cream Cheese Blintzes are crepes stuffed with a strawberry cream cheese filling, pan fried and dusted with powdered sugar.
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Strawberries & Cream Blintzes

These Strawberries & Philly Cream Cheese Blintzes are crepes stuffed with a strawberry cream cheese filling, pan fried and dusted with powdered sugar.
Course Breakfast
Author Jillian - a Food, Folks and Fun original!

Ingredients

Crepes

  • 1 cup milk
  • 1/4 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

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.