Honey Ricotta Blintzes with Caramelized Onions


Preparation info

  • Difficulty


  • Makes



Appears in

We are big supporters of the movement to stretch the meaning of “dumpling.” By definition, a dumpling includes a dough that’s boiled, fried, or steamed, blah blah blah. In our family, as long as it’s one food inside another food, you’re golden. Arancini, for example, made a popular appearance in 2010, and soy chorizo baked empanadas have long been a favorite of the kosher/vegetarian crowd.

These blintzes actually began their life cycle as pierogi, an addition from Stoopie’s husband’s Polish family. I liked filling them with caramelized onions and ricotta with honey; and then, of course, we fried them in a bit of butter before setting them on the counter to be destroyed.

But in recent years I’ve found that this same flavor combination works so well with a blintz, as fluffy blintzes are used to being stuffed with sweet ricotta. Covering them in a pile of sweet caramelized onions take them to an astronomical level (light years beyond the flimsy soggy camp dining hall variety that I grew up with), and since blintzes are best when they’re right out of the skillet, this recipe lends itself well to the casual eat-as-they’re-ready format of our dumpling parties.

P.S.: This dish is equally at home on your dumpling party table and on your brunch party table.

Read more


Caramelized Onions

  • 2 tablespoons unsalted butter
  • 2 large onions, thinly sliced
  • Kosher salt and black pepper


  • cups whole milk
  • 2 large eggs
  • cups flour
  • ½ teaspoon salt


  • 4 ounces cream cheese, at room temperature
  • 1 cup whole-milk ricotta cheese
  • 1 tablespoon lemon juice
  • 1 large egg
  • 2 tablespoons honey
  • 2 teaspoons chopped fresh rosemary
  • A pinch of kosher salt
  • Black pepper
  • About ¼ cup flavorless oil, for frying


To make the caramelized onions: In a large skillet, melt the butter over medium heat. Add the onions, a good pinch of salt, and a few turns of pepper. Cook, stirring occasionally, until deeply browned and caramelized, about 40 minutes.

To make the blintzes: In a blender or food processor, combine the milk, eggs, flour, and salt and blend until smooth. Let the mixture sit at room temperature for 30 minutes.

Coat a 9- or 10-inch nonstick skillet with a thin layer of oil, and heat over medium heat. Add cup batter to the pan and tilt it so that it distributes evenly into a round. Cook until the top is set, the bottom is slightly browned, and it pulls away easily from the pan, 60 to 90 seconds. Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes separated by sheets of parchment paper.

To make the filling: In a bowl, mix together the cream cheese, ricotta, lemon juice, egg, honey, rosemary, salt, and a few turns of pepper until combined.

To assemble: Place a blintz, browned side up, on a work surface. Spoon ¼ cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.

In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time, until golden brown, 2 to 3 minutes on each side, adding additional oil if the pan dries out. Transfer to a serving plate, top with the caramelized onions, and enjoy.