Cherry Amaretto Blintzes

Cheese blintzes topped with Carol Hall’s Cherry Amaretto Jam and creme fraiche are a little bit of work but are worth the extra effort for a very special breakfast!


Make the blintz batter (we like this crepe recipe):

3 eggs beaten with 1-1/2 cups milk

In separate bowl mix 1 cup flour, 1/4 t salt and 2 t sugar.  Add milk/egg mixture and beat well.  Stir in 1 T of melted buttter.  Let sit while you prepare the filling mixture.


  • 1 15-oz. container of Ricotta cheese
  • 1/2 cup Plain yogurt
  • 1 Egg yolk
  • Lemon zest from one lemon (use fine grate)
  • Pinch Nutmeg
  • 1/2 t Vanilla extract
  • 2 T Sugar

Mix filling ingredients in a bowl.

Now, make the blintzes: Use a saute pan with 10 to 12 inches of flat surface (we use a cast iron flat griddle pan).  Melt butter on it.  When foaming, pour about 1/3 of batter and swirl the batter around so it spreads in a circle.  Pan will be hot, so use a mitt to do this!  Let batter brown slightly on the bottom (it should look kind of lacy), and transfer the finished blintz to a plate.  Repeat this process until all batter has been used up, stacking the completed ones on the plate.

Next, take about 1/3 cup of filling and place it in the center of the first blintz.  Fold it carefully like a package so the filling is completely enclosed.  Carefully place the blintzes seam side down in a buttered baking dish.  Repeat until all blintzes are in the baking dish.  Brush the blintzes lightly with melted butter and bake for about 15 minutes at 350 degrees.  -OR- a little more difficult…you can place the filled blintzes seam side down in the pan you used to cook the blintz rounds in some melted butter and fry them until golden.  The batter likes to come out of the blintzes if you manipulate them too much and this gets messy, so be careful!

Serve the blintzes on a plate and top with Carol Hall’s Cherry Amaretto Jam and add a dollop of creme fraiche, plain yogurt, or sour cream.  Add some sliced fruit to the plate and voila!

DessertsTorrey Douglass