I had ricotta and I had strawberries. I had dessert.

It’s been a while since I made blintzes. It’s been a while since I made crepes. They’re not even very time-consuming. Totally easy, no-brainer – and delicious.

So… faced with some strawberries that needed using immediately, I thought they would make a good sauce. But a good sauce needs something to be a good sauce for… Enter The Blintz.

Blintzes really are easy to make – and while a good crepe pan is always nice to have, you can make them in a small non-stick skillet, too. And just about everyone has one of those…

Cheese Blintzes with Strawberry Sauce


  • 1 cup flour
  • 1 tbsp sugar
  • Pinch of salt
  • 3 large eggs
  • 1 cup whole milk
  • 6 tbsp butter, melted
  • 1 tsp vanilla

Mix all ingredients in a blender and process until smooth. Set aside.


  • 8 oz ricotta cheese
  • 4 oz cream cheese
  • 3 tablespoons sugar
  • 2 large egg yolks
  • 1 tsp vanilla
  • 1/4 tsp ground cardamom

Mix all ingredients until smooth.


  • 1 lb strawberries
  • 2 oz Cointreau

Mash strawberries and stir in Cointreau. Taste and add sugar, as needed or desired.

to make crepes:

Melt butter in small non-stick pan. Add about 2 tbsp batter to pan and swirl to thinly coat. Cook over moderate heat until edges are  lightly browned and crepe is dry. Stack on plate until all are completed.

to assemble:

Place crepe on table. Add about 2 tbsp filling to lower section. Fold up bottom, fold over sides, and then fold up, enclosing filling completely. Place seam-side down on plate and continue.

to cook:

Melt butter in skillet over medium heat. Add crepe – seam-side down – and cook about 4-5 minutes, or until lightly browned. Flip over and cook another 4-5 minutes.

Serve with sauce.

These really did rock. I know they were a hit because – between bites – Victor couldn’t stop talking about them.