Instead of taking the usual breakfasty approach to blintzes, we’ve packed them with a savory mix of cheeses, thyme, and spinach, then paired them with wine.
5 large eggs, divided
3/4 cup each flour and whole milk
3 tablespoons melted unsalted butter, plus about 2 tbsp. cold butter (divided)
About 1⁄2 tsp. kosher salt
8 ounces chopped frozen spinach, thawed and well drained
About 1⁄4 tsp. freshly ground pepper
1 cup shredded fontina cheese
3/4 cup whole-milk ricotta cheese
1/2 cup shredded parmesan cheese
1 tablespoon finely chopped fresh thyme leaves, plus whole leaves for sprinkling
1/2 teaspoon lemon zest
Calories 504 (Per 2-Blintz Serving)
How to Make It
Blend until smooth 3 eggs, the flour, milk, melted butter, and salt. Cover and chill batter 15 to 30 minutes.
Melt 1/2 tbsp. butter in a large nonstick frying pan over medium-high heat. Add spinach, season with salt and pepper, and cook until spinach is tender, 3 minutes. Scrape into a bowl; wipe pan clean.
Whisk remaining 2 eggs in a bowl. Stir in cheeses, chopped thyme, 1/4 tsp. pepper, lemon zest, and spinach. Set aside.
Heat pan over medium-low heat and brush with butter. Add a scant 1/4 cup batter and tilt to cover bottom. Cook until almost set, about 30 seconds. Flip and cook until crêpe lifts away from pan edges, 30 seconds. Transfer to a plate and repeat to make 7 more, stacking as you go.
Spoon about 2 1/2 tbsp. cheese filling along the lower third of top crêpe. Fold crêpe to seal, tucking in sides. Set blintz aside, seam-side down. Repeat.
Melt 1/2 tbsp. butter in pan over medium heat. Cook 4 blintzes until browned, turning once, 2 to 3 minutes per side. Wipe pan clean and repeat with 1/2 tbsp. butter and remaining blintzes. Sprinkle with thyme leaves and serve with sour cream.