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.

YIELDS 10 BLINTZES

Crepes

• 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.