Cheese blintzes are thin, crepe-like pancakes wrapped around a sweet, creamy filling of farmer cheese or ricotta, lightly fried until golden and served with sour cream or fruit. This recipe is designed for freezing, so you can make a big batch ahead and enjoy a hot, satisfying breakfast or brunch any morning. The blintzes freeze beautifully, and with the right reheating method, they come out crisp on the outside and tender inside, just like freshly made.
Ingredients
- For the crepes:
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (15 g) granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tablespoons (30 g) unsalted butter, melted, plus more for the pan
- 1/2 teaspoon vanilla extract
- For the filling:
- 2 cups (450 g) farmer cheese or dry ricotta (see Tips for substitutes)
- 1 large egg yolk
- 3 tablespoons (40 g) granulated sugar
- 1/2 teaspoon vanilla extract
- Zest of 1/2 lemon (optional)
- Pinch of salt
- For cooking the frozen blintzes:
- 2 tablespoons (30 g) unsalted butter, for the skillet
Instructions
- Make the crepe batter: In a blender, combine the flour, sugar, salt, eggs, milk, melted butter, and vanilla. Blend until smooth, about 20 seconds. Let the batter rest at room temperature for 15 minutes (this helps the crepes be tender).
- Cook the crepes: Heat a 9-inch (23 cm) nonstick skillet over medium heat. Lightly brush with butter. Pour about 1/4 cup (60 ml) of batter into the center, tilting the pan to spread it thinly. Cook until the edges look dry and the bottom is lightly golden, about 1 minute. Flip and cook for 15 seconds more. Slide the crepe onto a plate. Repeat with the remaining batter, stacking the crepes with parchment paper between them. You should have 12 crepes. Let them cool completely.
- Make the filling: In a medium bowl, mix the farmer cheese, egg yolk, sugar, vanilla, lemon zest (if using), and salt until smooth and creamy.
- Fill and fold the blintzes: Place one crepe on a work surface, with the lighter side up. Spoon about 2 tablespoons (30 g) of filling onto the lower third of the crepe. Fold the bottom over the filling, then fold in the sides, and roll up tightly like a burrito. Repeat with all crepes and filling.
- Freeze the blintzes: Arrange the filled blintzes in a single layer on a baking sheet lined with parchment paper, making sure they don’t touch. Freeze for 2 hours, or until solid. This prevents them from sticking together.
- Transfer to a freezer bag: Once frozen, place the blintzes in a zip-top freezer bag or airtight container, separating layers with parchment paper. Squeeze out as much air as possible. They can be stored for up to 3 months.
- Cook the frozen blintzes: When ready to eat, heat 1 tablespoon of butter in a large nonstick skillet over medium heat. Add the frozen blintzes in a single layer (do not overcrowd). Cook for 3–4 minutes per side, until golden brown and heated through. If they brown too quickly, lower the heat. The internal temperature should be at least 165°F (74°C) if you want to check with a thermometer.
Tips
- Use the right cheese: Farmer cheese is traditional, but dry ricotta or a well-drained cottage cheese (blended until smooth) also work. Avoid wet ricotta—drain it in a cheesecloth for 1 hour before using, or the filling will be too loose.
- Don’t overfill: Two tablespoons of filling per blintz is plenty. Overfilling makes them burst during cooking.
- Freeze individually first: The initial freeze on a tray is essential. If you skip it, the blintzes will stick together and tear when you try to separate them.
- Adjust cooking time for thawed blintzes: If you thaw them overnight in the fridge, they’ll cook in about 2 minutes per side. But cooking from frozen is easier and gives a better texture.
Serving Suggestions
Serve the hot blintzes with a dollop of sour cream, a spoonful of fruit preserves (strawberry or blueberry are classic), or a dusting of powdered sugar. For a savory twist, omit the sugar in the filling and serve with smoked salmon and dill. They also pair well with a fresh berry compote or a drizzle of honey.
Variations
- Cherry or blueberry filling: Fold 1/2 cup (80 g) of dried cherries or blueberries into the cheese mixture before filling.
- Lemon curd surprise: Place a small teaspoon of lemon curd in the center of the filling before rolling.
- Chocolate cheese blintzes: Add 2 tablespoons (15 g) of cocoa powder and 1/4 cup (50 g) of mini chocolate chips to the filling.
- Savory blintzes: Omit the sugar and vanilla from the filling, add 1/2 cup (50 g) of grated cheddar and 2 tablespoons of chopped chives. Serve with a salad.
Storage and Reheating
Refrigerator: Cooked blintzes can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet over medium heat with a little butter, or in a 350°F (175°C) oven for 10 minutes.
Freezer: Uncooked blintzes freeze for up to 3 months. Cook directly from frozen as described. Cooked blintzes can also be frozen, but they may lose some crispness; reheat in a 375°F (190°C) oven for 12–15 minutes to restore some crunch.
Microwave (not recommended): Microwaving makes them soggy. If you must, use 50% power in 30-second bursts, but expect a soft texture.
Frequently Asked Questions
Can I use store-bought crepes? Yes, you can, but they are often thinner and more delicate. Use them as-is, and reduce the cooking time to 2–3 minutes per side.
Why did my blintzes burst open while cooking? This usually happens when the filling is too wet or the blintz is overfilled. Make sure your cheese is well-drained, and use the correct amount of filling.
Can I bake the frozen blintzes instead of frying? Yes, you can bake them at 375°F (190°C) for 15–20 minutes, flipping halfway, until golden and hot. They won’t be as crispy as pan-fried, but they’re still delicious.
How do I know when they are heated through? The outside should be golden brown, and the filling should be hot. If you have a food thermometer, the center should reach 165°F (74°C).
Can I make the batter ahead of time? Yes, the crepe batter can be made up to 24 hours in advance and stored in the fridge. Let it come to room temperature before cooking.
What is the best way to freeze them without sticking? Freeze them on a tray first, then transfer to a bag. Also, make sure they are completely dry before freezing—any moisture will cause ice crystals and sticking.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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