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Cheese Blintzes with Cherry Sauce

  • Author: Cooks Illustrated
  • Prep Time: 1 hour 5 mins
  • Cook Time: 18 mins
  • Total Time: 1 hour 23 mins
  • Yield: 15-22 blintzes 1x
  • Category: Sweets
  • Cuisine: Russian



Crepe batter:

  • 1 cup milk
  • 6 Tablespoons water
  • 2 eggs
  • 3 Tablespoons butter, melted
  • 1.5 Tablespoons sugar
  • 1 teaspoon vanilla
  • 1/4 tsp salt
  • 1 cup flour

Cheese filling:

  • 16 oz farmer’s cheese, about 2 cups (you can substitute ricotta)
  • 1/4 cup heavy cream
  • 35 Tablespoons sugar
  • 2 Tablespoons butter, melted
  • 1 teaspoon vanilla

Cherry sauce:

  • 1 bag (12-16 oz) frozen cherries
  • 1/2 cup water
  • 1/4 cup dry red wine
  • 23 Tablespoons of sugar
  • 2 1/2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoons cinnamon



  1. Place all the ingredients for the crepe batter in a blender and combine, or whisk all the ingredients together.
  2. Refrigerate for at least an hour or overnight. If you refrigerate for a long period of time, you may need to add a few Tablespoons of additional water, since the flour will thicken more the longer it stands.


  1. Combine all the filling ingredients together in a bowl.
  2. Adding the cream and melted butter to the cheese will make the texture of the filling unbelievable soft, creamy and will melt flawlessly. Otherwise, the cheese tends to clump up.


  1. Heat a nonstick skillet over medium high heat. Brush with a little bit of butter, using a paper towel to distribute an even amount over the skillet.
  2. When the butter stops sizzling, pour in some crepe batter (a little bit more than half of a 1/4 measuring cup for an 8 inch skillet) and tilt the skillet, distributing the batter evenly over the surface.
  3. Flip the crepe over when the edges are slightly dry, about 1 min on the first side and 30 seconds on the second side.
  4. Repeat with all the batter, putting the crepes on a round dinner plate and covering with aluminum foil while you’re cooking the next crepe, to prevent the crepes from drying around the edges.
  5. Cool.
  6. Spread the filling over the crepe and wrap the blintz: fold the sides in first, then one end and then the other end (like an envelope)

Cherry sauce:

  1. Whisk all the ingredients except the cherries in a small pot.
  2. Add the cherries.
  3. Bring to a boil and cook for about 5 min, until cherries are cooked through and the sauce thickens.


  1. Melt 1/2 a Tablespoon butter in a nonstick skillet. When the foaming subsides, add the blintzes.
  2. Cook until golden brown on both sides, about 2-4 min.
  3. Serve with the cherry sauce,freshly whipped cream or fresh berries.