1 batch crepes (about 10)

1 ½ cups ricotta cheese

4 oz cream cheese

3 tbsp confectioner’s sugar

1 lemon, zested or finely grated

1 egg



  • Combine ricotta, cream cheese, confectioners’ sugar, lemon zest and egg. Blend until smooth then chill filling to firm it up so that it doesn’t spill out of the crepes.
  • Spoon about ¼ cup of the cheese filling along the lower third of the crepe.
  • Fold the bottom edge away from you to just cover the filling, then fold the 2 sides in
  • towards the center. Roll the crepe away from you a couple of times finishing with the seam side down. Put on a plate seam side down until all your blintzes are done.
  • Then in a skillet over medium heat, brush with melted butter and pan-fry the blintzes a few at a time until they brown and crisp quickly. Drain on paper towel and serve hot.