How to Make Classic Cheese Blintzes

Test cook Lan Lam makes Julia a streamlined recipe for Cheese Blintzes with Raspberry Sauce.
Get the recipe for Cheese Blintzes with Raspberry Sauce: cooks.io/2CDL4RT
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[@lineikatabs]

Guys, Lan Lam rocks - she explains WHY she does something EVERY STEP of the way! That's so brilliant! Love it, we want more of her and of that style of recipes!

[@greginnyc7546]

You're so right. I am no chef, but I MADE these blintzes. They came out wonderfully. Rocks, Lan Lam does, indeed..

[@daisysmum7336]

I love making crêpes. I buzz all the ingredients up in a blender and refrigerate it for a couple of hours. This helps the flour absorbe all the liquid and makes great thin pancakes

[@lenhister]

Don't be nervous, Lan. You're doing good.

[@gnome2024]

She's not five. She's an adult human being.

[@daisycocoa2557]

It seems there are a lot of people that can relate to Lan : )

[@abunchahooey]

Lan does a great job, and is very easy to learn from. Julia is a sweetheart, very warm and encouraging towards her colleagues as they demonstrate. Very enjoyable to watch.

[@JCWiley2300]

Julia is super generous to anyone she's presenting with, always lobbing the banter-ball perfectly.

[@davidnussbaum1850]

My grandma made the exact same recipe! Only she served them with sour creme. Wow, this video takes me back. Love it!!

[@user-cr2yz6kj9z]

In the oven with butter and sour cream when you serve them. My Grandmother was from Ukraine that's how we ate them. My wife and I would have them on Christmas morning.

[@SC-yw5ve]

I would make this, but strain the sauce to get rid of the seeds. Looks very tasty.

[@wotan10950]

I like this recipe and technique. I’ve been making blintzes for many years (including potato, mushroom), but it’s always such a pain. Lam makes it look much easier.

[@d.c.127]

My grandmother made these and put a little lemon zest in the filling. So good. Any jam works. I am inspired to try this!

[@mangopilar]

Made these for Hanukkah 🕎 I really enjoyed making these a lot! I also used frozen mixed berries too.

[@josephdragan7734]

Baker's tip: whisk eggs first then add milk!

[@U2BER2012]

I"m not a chef but I agree with you: I find whisking the eggs first, makes it a lot easier.

[@bryanschwabenland6657]

Agreed ... 3 ... 123, Lol.

[@JeremyForTheWin]

Julia's "mmm" at the presence of butter melting in a pan is my forever mood.

[@vizzini2510]

Chef John says people who serve raspberry sauce without straining the seeds should be arrested and thrown in jail:)

[@MaZEEZaM]

and I would agree, I can't stand those little seeds stuck in my gums.

[@roberttelarket4934]

See the big yenta Sylvia Cohen from Flatbush Ave. in Brooklyn N.Y. for the authorative way to make blintzes.

[@barbaralw]

Blintzes from scratch was an after school snack at a friend’s house when I was in high school many years ago. Neither of us were cooks, so it’s obviously easy.

[@chrisharrison5126]

You make it look so easy. They sound delicious and I'll definitely give them a try.

[@ericthompson3982]

I will happily follow all of Lan's advice in the kitchen. She rocks.

[@vizzini2510]

Crepes were being made centuries before non-stick pans came along. How did they do it?

[@MaZEEZaM]

Yeah, def don't need a non-stick frying pan but it does make things easier.

[@dale5898]

To everyone at ATK, thank you for your hard work and Merry Christmas to you and yours!

[@RIODJENIRO1]

I LOVE a good blintz and these look so DELISH!! Thank you so much, will save this and use when my family visits in the summer time!! In the mean time, I'll make them for me and hubby to make sure I get the recipe down just right! Thank you so much for making and sharing this video and Lan, you did fantastic!!!

[@shermanlulu5892]

Looks scrumptious and so simple.

[@msk1539]

Great help. (English majors are such a pain in the behind!) These are blintzes - not crepes. Even if you choose to refer to the exterior as a crepe, once it is assembled, it's a blintz!

[@ashleydobson1532]

Love Lam and Julia together. More videos please

[@jonelliott3258]

I've been baking Lan Lam's challah for years now. I made these blintzes for Shavuot and they're great too. If she makes a Jewish cookbook, I'd buy it.

[@tiagomaroclo1]

Just great!!! Congrats!!!

[@alton936]

December, 2019.... What an amazing and relatively simple Recipe, to make.... And those presenting the Recipes,do such a fine job !

[@danapostiglione798]

I followed this recipe & it was perfect. I need to practice the actual stuffing & folding.

[@marlenejones6266]

I make a good crepe. But this filling is so very yummy. Time to get the instant pot out and make some fresh ricotta for my blintzes. Got company for a few days starting Wednesday and these will be a great brunch.

[@janettem8992]

Made these for my very picky brother and he loved them 😊

[@michaelh2931]

Just saw it on TV. Looks good. Will try to make it

[@tonibuzzard9312]

Reminds me of my Viennese mother's Palatschinken. Wish I knew her recipe. Question: I just purchased the oxo 10' non stick pan and now looking for the fish spatulas for non stick pans that Lan used in making these blintzes.

[@spiritsgal]

Soo amazing. Got it on my first try! TYSM ❤

[@annavizard970]

I love my blintzes with sourcream on top.

[@TanyaP822]

Good job..ladies..

[@semco72057]

Those blintzes are looking so delicious and I would want to marry you all as great as you all make so many dishes.

[@edajungck]

Yum.😋

[@Hollis_has_questions]

The crepe should be filled and rolled, browned side in. Why? To enhance the browned flavor. After all, the exterior will be thoroughly browned in the butter, so why use the pasty uncooked side as the interior? It makes no sense. Also, some lemon zest mixed into the ricotta filling will brighten up the flavor. I'd add cardamom, but that's just my preference. You do you. Another personal preference: for the sauce I use frozen blueberries instead of raspberries, with a star anise, 1-3 cracked green cardamom pods, and a couple of cloves, plus a shot of balsamic vinegar for tang.

[@hollym5873]

Thanks for the recipe video

[@sweetshay6172]

Enjoyed the video the cook did great!

[@BANTIGG]

Ricotta: 11 ounces. Is this by volume or weight? I wish they would specify.

[@YokoFujioka]

thank you for uploading to easier find

[@cjgirard121]

I also put cottage cheese in it.

[@hearttoheart4me]

Oh yum

[@brendakrieger7000]

Thank you

[@debbiee7850]

yum!! love it !!

[@ralphcraig5816]

Dessert? How about breakfast, a good day will follow a start like that...

[@divinemissw]

Yum

[@stevelogan5475]

Nice recipe ladies

[@detaer]

Hi!

[@lilrubberducky2]

Sounds good to me!

[@JULES6917]

Can someone tell me why the flour mixture has to be refrigerated for 2 days? What does it do to the mixture, just curious.

[@sresnic]

It doesn’t have to be. Both the filling and batter mixture can be made UP TO 2 days ahead. Both have dairy in them so they would need to be refrigerated if you made them in advance.

[@nathaliek798]

Can I please get a recipe. Thanks

[@guardianminifarm8005]

Guess what we are having for breakfast soon?

[@jarrodbarkley9061]

The screen says CHEEZE 😂😂

[@Justwosweet]

is this how we all say crepe now?

[@shelleyminehart7409]

Why one side bake, I wouldn’t eat a one sided pancake? It wouldn’t hurt.

[@Mrsjennaferg]

I thought there was a murder scene in the thumbnail. Thats unfortunate lol

[@chodemonsters7140]

🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻❤❤❤❤❤❤❤

[@celebratejen95]

I think butter should be calorie free 😢

[@lesleeherschfus707]

Blintzes are not desert They are served as part of the main meal

[@lordgarion514]

It's gonna be a shocker I know. But there are in fact quite a few people who make them for a desert.

[@adterpandrea]

Then they are NOT "the classic" blintz! They're missing the whole point! I had to comment. This is an injustice.

[@lordgarion514]

@@adterpandrea And can you show us an actual law or governmental mandate saying they can only be eaten for certain reasons.......

[@adterpandrea]

@@lordgarion514 Clearly, you do not understand English. I never said they couldn't be eaten for dessert. I said their dessert blintzes are not *classic* blintzes. Even your own initial comment attested to this. "Quite a few" indicates a small minority.

[@lordgarion514]

@@adterpandrea Indeed, you said they weren't classic blintzes So, tell me, what's different about the blintzes themselves? There's a difference between something being different, and something being used differently. One of us has trouble with English, but it isn't me. They are exactly classic blintzes, when eaten as a desert, it's the usage that's different, not the blintzes themselves.

[@gnome2024]

What's next, a Polish person making pizza??

[@roberttelarket4934]

No, a Chinese man with a long pigtail!

[@erinrobinson6436]

Do Polish people not know how to make pizza? Is it a remarkable thing to see?

[@gnome2024]

@@roberttelarket4934 you liked fried rice?

[@gnome2024]

@@erinrobinson6436 Good question

[@roberttelarket4934]

@@gnome2024: You should know numba one son Chalie Chan and me love flied lice! LOL!

[@johncipriano3627]

This is WHY people go out to eat for a food like that, Who knows what they want to eat two or three days ahead of time. 👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎👎🏻👎🏻👎🏻👎🏻👎🏻👎🏻👎🏻👎🏻👎🏻👎🏼👎🏼👎🏼👎🏼👎🏼👎🏼🎗🎗👎🏼👎🏻🎗👎🏾👎🏾👎🏾👎🏾👎🏾👎🏾👎🏾👎🏾👎🏾👎🏿👎🏿👎🏿👎🏿👎🏿👎🏿👎🏿👎🏿👎🏿

[@wullaballoo2642]

60 thumbs down and 40 boxes with crosses through them? You don't have to make the pancake batter three days in advance as long as you leave it to rest for a bit after mixing.

[@MaZEEZaM]

the two or 3 days was optional if you wanted to make them ahead of time.

[@johncipriano3627]

You make recipes too complicated with too many steps to the recipe. 👎👎👎👎👎👎👎👎👎👎👎

[@RIODJENIRO1]

It shouldn't be too hard especially since you can make the filling and sauce one day, the batter the next day and just make the blintzes on the 3rd day. Or you can just spend a rainy afternoon making them all at once, either way you have other options on how to make them. It helps too that you can freeze them once they are made and use when you want one.

[@MikeOBrien1945]

Sounds as if you think you can do better. Please share your recipe.

[@wullaballoo2642]

English style, make the batter, let it rest for a few minutes, pour in pan and swirl it to just coat the bottom, turn it over by flipping it up out the pan with a flick of the wrist and catching it back in the pan, you can flip it to the ceiling or just enough to flop it over. Spread jam or golden syrup over whole pancake and roll it up like a big cigar.

[@RIODJENIRO1]

Wulla Balloo This way sounds great also. Thanks for sharing.

[@moremustard]

Love this. Uncool that you have to pay for access to the recipe page. I am sure ATK makes plenty from affiliate purchases. :\ Lost a smidgen of respect for ATK today.