This has been an interesting week…I have been looking for a more stable private chef job since my client goes out of town often and this week I’ve gotten 3 offers! I decided to take on another client who is on the Paleo diet and lives with a vegetarian and a pescetarian; whoever said cooking isn’t a challenge was lying. Even though the restrictions are tight, I’m excited to begin this new position since it allows me to explore with ingredients I normally don’t use like almond flour, coconut flour, and avocado oil. For tomorrow’s menu I’m making my first Paleo pizza…wish me luck!

Meanwhile, for today’s recipe, I’m indulging in some blintzes with rhubarb compote. I always wanted to try making something with rhubarb and since blintzes are just so darn delicious, why not pair the two together?cheese blintz with rhubarb compotecheese blintz with rhubarb compotecheese blintz with rhubarb compote

Serves 8


Cheese blintzes with rhubard compote

1 hrTotal Time

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  • 4 eggs
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 cup milk
  • 1/4 cup cold water
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • Compote
  • 6 cups rhubarb
  • 1/2 cup sugar
  • 1/2 cup fresh orange juice
  • Cheese filling
  • 1 cup ricotta cheese, strained
  • 8 ounces cream cheese
  • zest and juice of 1 lemon
  • 2 tbsp confectioners' sugar
  • 1 egg
  • 1 tsp vanilla
  • pinch of salt
  • Remaining ingredients
  • 2 tbsp butter


  1. Blend together ingredients for blitz (eggs - salt) until smooth. Let rest at room temperature for 30 minutes.
  2. Make the compote, combine the rhubarb with the sugar and orange juice in a medium saucepan. Bring to a boil over medium heat. Lower heat and continue to simmer, covered for 5 minutes. Remove the lid and cook for another 5 minutes or until thick. Set aside.
  3. Whisk together ingredients for cheese filling until well combined. Set aside.
  4. Heat 10-inch nonstick skillet over medium heat. Spray with cooking spray and add 1/4 cup blintz batter. Swirl the batter around to evenly coat the pan. Cook until bubbles surface and the surface appears dry about 1 minute. Flip and cook on the other side for about 30 seconds. Remove and repeat with remaining batter.
  5. Spoon 1/4 cup tablespoons of cheese filling onto the bottom half of the crepe. Fold up the edge facing you over the filling, followed by each of the sides. Roll up the crepe ending with the seam on the bottom. Repeat with the remaining crepes and filling.
  6. Melt butter in a nonstick skillet over medium heat. Add the blintzes to the pan, seam side down and cook until golden brown, about 2 minutes. Carefully flip and cook until golden brown on the other side.  Serve the blintz with a generous portion of the rhubarb compote and dust with powdered sugar if desired.

**Helpful tips and common mistakes

This is the season for rhubarb! Rhubarb is on the list of the ingredients that I always wanted to try cooking with especially since the restaurant I used to work at had a rhubarb and strawberry crumble that people always raved about. Now was the time.

Rhubarb looks like celery except it’s a beautiful vibrant red color. You can consume it raw if you like but it is very tart (which is why it’s often paired with sweeter fruits in desserts).rhubarbRed on the outside, green on the inside, reminds me of a watermelon but reversed!rhubarbWhen cooking the compote the rhubarb starts to break down and softens. If you’re not a huge rhubarb fan, make a compote of your choice for these blintzes. You can do blueberry, strawberry, even figs.
cheese blintzIt is very important to use a nonstick skillet when cooking the blintzes. If you don’t use a nonstick pan, it’ll be very difficult to remove the blintz without it tearing or sticking to the pan. You’ll know when the blintz is ready when the center is set and slightly tacky to the touch. Remember you are only browning one side since the other side will be fried to perfection.
cheese blintzNow time to assemble!
cheese blintzJust like making a burrito…
cheese blintzI’ll admit, these blintzes weren’t as tightly rolled as I would have liked but I will master the folding technique next time.

Serve these immediately! As you may or may not know, fried foods wait for no one and this applies to these blintzes. Once you bite into one, the creamy filling oozes out and warms your sensations. The blintzes aren’t heavy because of the slightly tart slightly sweet rhubarb compote. I had to stop myself from having too many of these because they are just so darn delicious.
cheese blintz with rhubarb compote



Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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