Mother’s Day crepe and blintz recipe


  • Crepe:
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 2 oz melted butter
  • Filling:
  • 1 ½ cups ricotta cheese, strained if wet
  • ½ cup cream cheese
  • 1 lemon, zested
  • 1 large egg
  • 2 tablespoons confectioners' sugar
  • 1 pinch salt
  • 1 tablespoon butter, or as needed
  • 1 tablespoon confectioners' sugar, or as needed for dusting


  1. Crepes:
  2. In a large bowl, stir together flour and salt. Add in eggs and whisk to combine.
  3. Slowly pour in milk, whisking until you have a smooth, pourable batter. Stir in melted butter.
  4. Heat a crepe pan or 8 inch non stick skillet over medium heat. Let 1/2 tablespoon of butter melt in the pan.
  5. Pour a 2 ounce ladle of the crepe batter in the pan and swirl it around to cover the bottom of the pan. Let cook about 1 minute, until surface loses its shine and the bottom begins to brown.
  6. Repeat until all batter has been used, melting another 1/2 tablespoon of butter for each. This recipe makes about 10 large 8 inch crepes.
  7. Filling:
  8. Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
  9. Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
  10. Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
  11. Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.