- Preheat the oven to 400°F. Spread 2 heaping
tablespoons of the filling in the center of each blintz.
Fold in the edges, then roll it up like a tight burrito. - Melt the butter in a large cast-iron skillet or other
oven-safe skillet over medium heat. Place the blintzes
seam side down in the hot butter and cook until golden
brown, about 2 minutes. Flip and cook for another 2
minutes or until golden brown. - Transfer the skillet to the oven. Bake for 6
minutes or until the outsides of the blintzes are golden
brown and the cheese filling is heated through. Serve
with a drizzle of chocolate sauce and some mint leaves,
if desired. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat on a rimmed
baking sheet in a preheated 350°F oven for 5 minutes
or until warmed through.
busy family tip:
I make the batter and store the blender jar, covered,
in the refrigerator overnight for an easy breakfast the
next morning. Or you can make the blintzes, then
stuff and fold them and store them in an airtight
container in the refrigerator for up to 3 days before
cooking them.