Feta cheese blintzes are a savory twist on the classic Eastern European Jewish brunch favorite, traditionally filled with sweet cheese. Here, creamy, tangy feta is blended with ricotta and fresh herbs, then wrapped in a thin, golden crepe and pan-fried until crisp. The result is a satisfying dish that works beautifully for breakfast, brunch, or a light dinner, offering a delightful contrast of textures and flavors.
Ingredients
- For the crepes:
- 1 cup (125 g) all-purpose flour
- 3 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) water
- 2 tbsp (30 g) unsalted butter, melted, plus more for the pan
- 1/4 tsp salt
- For the filling:
- 1 1/2 cups (225 g) crumbled feta cheese
- 1 cup (240 g) whole-milk ricotta cheese
- 1 large egg yolk
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh chives
- 1/4 tsp black pepper
- For frying:
- 2 tbsp (30 g) unsalted butter
Instructions
- Make the crepe batter: In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend until smooth, about 30 seconds. Let the batter rest at room temperature for 15 minutes. (This relaxes the gluten and helps produce tender crepes.)
- Cook the crepes: Heat a 9-inch (23 cm) nonstick skillet over medium heat. Add a small pat of butter and swirl to coat. Pour in about 1/4 cup (60 ml) of batter, tilting the pan so it covers the bottom evenly. Cook until the edges lift and the bottom is lightly golden, about 1 minute. Flip with a spatula and cook for 20–30 seconds more. Slide onto a plate. Repeat with the remaining batter, stacking the crepes with parchment paper between them to prevent sticking. You should have 8 crepes.
- Make the filling: In a medium bowl, combine the feta, ricotta, egg yolk, dill, chives, and pepper. Mash with a fork until well blended but still slightly textured. Taste and adjust seasoning—feta is salty, so you may not need extra salt.
- Fill the blintzes: Place one crepe on a clean work surface, with the lighter side facing 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 remaining crepes and filling.
- Pan-fry the blintzes: In a large skillet, melt 1 tablespoon (15 g) of butter over medium heat. Place half of the blintzes seam-side down in the skillet. Cook until golden brown and crisp, about 2–3 minutes per side. Transfer to a plate and repeat with the remaining butter and blintzes.
- Serve immediately while hot and crisp.
Tips
- Rest the batter: Don’t skip the 15-minute rest. It allows the flour to fully hydrate, resulting in more tender crepes that are less likely to tear.
- Adjust the consistency: If the batter seems too thick after resting, add a splash of milk. If too thin, add a teaspoon of flour. The batter should coat the back of a spoon.
- Use a good nonstick pan: A reliable nonstick skillet is essential for making thin, even crepes. If you don’t have one, a well-seasoned cast iron pan works too.
- Make ahead: You can assemble the blintzes a day in advance and keep them covered in the fridge. Fry them just before serving.
Serving Suggestions
Serve the blintzes hot with a dollop of Greek yogurt or sour cream, a sprinkle of fresh dill, and a side of sautéed spinach or a simple green salad. They also pair well with roasted tomatoes or a light cucumber salad for a refreshing contrast. For brunch, offer them alongside scrambled eggs and fresh fruit.
Variations
- Herb swap: Replace dill and chives with basil, mint, or parsley—each brings a different character.
- Add greens: Fold 1/2 cup (75 g) of finely chopped, cooked spinach into the filling (squeeze out excess water first).
- Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the filling.
- Sweet version: For a classic sweet blintz, omit the feta and herbs, and mix 1 cup (240 g) ricotta with 2 tbsp sugar, 1/2 tsp vanilla, and 1 egg yolk. Serve with fruit compote.
Storage and Reheating
Store leftover cooked blintzes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat with a little butter, turning occasionally, until heated through and crisp, about 5 minutes. Alternatively, reheat in a 350°F (175°C) oven for 10 minutes. Uncooked assembled blintzes can be refrigerated for 1 day or frozen for up to 2 months (freeze on a baking sheet, then transfer to a bag). Cook from frozen directly in a skillet over low heat, adding a few extra minutes per side.
Frequently Asked Questions
Can I use only feta cheese? Yes, you can, but the filling will be saltier and crumblier. The ricotta adds creaminess and mellows the salt, so I recommend keeping it if you can.
Why did my crepes tear? Tearing usually happens if the batter is too thin, the pan is too hot, or you flip too early. Make sure the crepe is fully set and the edges are golden before flipping. Also, let the batter rest as directed.
Can I make the batter ahead? Absolutely. The batter can be made up to 2 days ahead and stored in the fridge. Give it a quick whisk before using, and add a tablespoon of milk if it has thickened.
Are these gluten-free? No, they contain all-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free flour blend. The texture will be slightly more delicate, so handle gently.
Can I bake these instead of frying? Yes. Place the assembled blintzes in a buttered baking dish, brush the tops with melted butter, and bake at 375°F (190°C) for 15–20 minutes, until golden and heated through. They won’t be as crisp as pan-fried, but they’re easier for a crowd.
What if I don’t have ricotta? Cottage cheese (drained) or cream cheese (softened) can substitute. Cream cheese will make the filling richer and smoother; cottage cheese will be more textured.
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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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