Guest Recipe: Cheese Blintzes with Honey and Jam


By David Vartanian, chef, The Vintage Press Restaurant in Visalia, California, named one of America’s Best Chefs.*



3/4 cup all-purpose flour

3 tablespoons sugar

1/4 teaspoon salt

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2 eggs

1-1/4 cups milk

1/4 cup + 2 tablespoons melted butter

1/2 teaspoon vanilla extract



In a large mixing bowl, sift together the dry ingredients.  Set aside.

In a medium size bowl, combine the eggs, milk, 1/4 cup butter and the vanilla.  Whisk the egg mixture into the dry ingredients until smooth.  Heat a crepe pan over medium heat.  Brush the pan with part of the remaining butter.  Pour in an ounce and half of the batter.

Tip the pan slightly to spread the batter.  Brown the crepe on one side and then turn it over.  Remove the crepe from the pan.  Continue until all batter is used.


3/4 cup ricotta cheese

3/4 cup mascarpone cream cheese

2 tablespoons honey

Zest of one orange

1/2 teaspoon vanilla extract

Powdered sugar

1/4 cup each of 2 varieties of jam


Mix the ricotta, mascarpone, vanilla, honey and orange zest together in a bowl.

To assemble crepes:  In the center of each crepe, place a heaping tablespoon of the filling.  Fold the edges in on each side and then fold the top and bottom sides of crepe over to form a rectangle.

Now heat a large skillet over medium heat and brush with melted butter.  Place the crepe in the pan and cook for approximately 30 seconds on each side.  Place crepes on warm plates, dust with powdered sugar and garnish with choice of jam.

The Vintage Press is one of Central California’s most elegant dining experiences.  If you are in Visalia, plan to visit the Vintage Press Restaurant for an incomparable Sunday brunch, lunch or dinner.  Wine Spectator writes it has “one of the best wine lists in the world,” while Fodor’s raves it is “the best restaurant in the Central Valley,” and the L.A. Times applauds it as “a bastion of culinary merit.”


*Best Chefs America features premier chefs that have been nominated and recommended by their peers in the culinary field.

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