Low Sodium Classic Cheese Blintzes
Delight in the comforting flavors of these Low Sodium Classic Cheese Blintzes—a healthier twist on the beloved Jewish delicacy. Featuring tender, homemade crepes wrapped around a creamy filling of low sodium ricotta and cream cheese, brightened with a hint of lemon zest and fresh dill, this recipe offers a perfect balance of indulgence and nutrition. Easy to prepare in just 40 minutes, these golden, pan-fried blintzes are an ideal option for a savory breakfast, brunch, or light dinner. Whether served as-is or topped with a dollop of sour cream and dill, these low sodium cheese blintzes are sure to impress with every bite!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup all-purpose flour
- 1 cup low sodium milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 cup ricotta cheese, low sodium
- 4 ounces cream cheese, reduced sodium
- 1 teaspoon lemon zest
- 1 egg yolk
- 1 tablespoon fresh dill, chopped
- 1 tablespoon unsalted butter, for frying
Directions
Step 1
In a mixing bowl, whisk together the flour, low sodium milk, 2 eggs, 2 tablespoons of melted unsalted butter, granulated sugar, and vanilla extract until smooth. The batter should be thin and without lumps.
Step 2
Heat a non-stick pan over medium heat. Lightly grease it with a little unsalted butter.
Step 3
Pour approximately 1/4 cup of the batter into the hot pan, swirling to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden.
Step 4
Gently flip the crepe using a spatula and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, adding more butter to the pan as needed.
Step 5
In another bowl, combine ricotta cheese, reduced sodium cream cheese, lemon zest, egg yolk, and chopped fresh dill. Mix until smooth and well combined.
Step 6
Place a crepe on a flat surface, and spoon about 2 tablespoons of the cheese filling onto the lower third of the crepe. Fold the bottom edge over the filling, then fold in the sides and roll up to enclose the filling securely.
Step 7
Heat 1 tablespoon of unsalted butter in a skillet over medium heat. Fry the blintzes, seam side down first, until they are golden brown and crisp on both sides, about 3-4 minutes per side.
Step 8
Serve warm, garnishing with additional fresh dill if desired.
Nutrition Facts
| Serving size | (892.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1803.4 |
| Total Fat 108.1g | 0% |
| Saturated Fat 64.3g | 0% |
| Cholesterol 861.5mg | 0% |
| Sodium 560.7mg | 0% |
| Total Carbohydrate 131.3g | 0% |
| Dietary Fiber 3.7g | 0% |
| Total Sugars 30.7g | |
| Protein 69.9g | 0% |
| Vitamin D 227.3IU | 0% |
| Calcium 988.7mg | 0% |
| Iron 9.2mg | 0% |
| Potassium 1065.8mg | 0% |
Source of Calories