Golden, delicate, and filled with a creamy ricotta blend, these peach blintzes bring a touch of summer to your breakfast table. The soft crepes cradle a smooth, lightly sweet filling, while a warm honey-cinnamon peach topping adds a bright, juicy finish. Whether for brunch or dessert, they’re the kind of homemade treat that feels both comforting and special.

Number of Servings: 5 
Ready in: 2 hours

Ingredients:

Dough:

• 1 ¼ cups whole milk
• 2 large eggs
• 1 cup all-purpose flour
• ½ teaspoon kosher salt
• 3 tablespoons melted butter, plus more for greasing pan 

Filling:

• 1 ¼  cups ricotta cheese
• 4 ounces softened cream cheese
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 large egg
• ¼ cup salted butter
  

Topping:

• 2 large peaches, chopped (3 cups)
• ⅛ Tsp. ground cinnamon
• ¼ cup honey
• Powdered sugar, for serving
  

Instructions: 

1. For the dough, combine milk, eggs, flour, salt, and melted butter in a blender. Blend until smooth. Cover and chill 1 hour or up to overnight
2. To prep the filling, combine ricotta, cream cheese, powdered sugar, vanilla, lemon zest, and egg in a food processor. Puree until smooth. Cover and chill until ready to use.
3. Heat an 8-inch nonstick skillet over medium heat, and brush with melted butter.  Pour about 3-4 tablespoons of the blintz batter into the skillet, swirling skillet to coat the entire skillet with batter. Cook for 30 seconds or until just set. Carefully flip the crepe; cook for 15 seconds to set the bottom. Remove from the skillet and repeat with remaining crepes.
4. Place one crepe on a plate or cutting board. Spoon 2-3 tablespoons of cheese filling into the center of the crepe. Fold two sides over filling and roll up, like a burrito (see video below at 0:25 for clarity of technique!). Repeat with remaining crepes and filling.
5. To make the topping, heat 2 tablespoons butter in a medium skillet over medium heat. Add peaches and cook for 5 minutes or until just beginning to break down. Add cinnamon and honey; cook for 1 minute.
6. Heat 1 tablespoon butter in a large skillet over medium heat. Add half of the blintzes and cook 2 minutes per side, or until golden. Repeat with remaining butter and blintzes. Serve warm blintzes with the peach mixture spooned over the top. Dust with powdered sugar.

Tips: Stack your crepes between sheets of parchment (or wax) paper as you cook them Crepes can dry out or stick together if left uncovered, which makes rolling them harder later. Stacking with parchment keeps them pliable, moist, and easy to work with when it’s time to fill and fold!

Download the recipe here!