Golden cheese blintzes are thin, tender crepes filled with a sweet, creamy cheese mixture, pan-fried until the outside turns a beautiful golden brown. This beloved dish has roots in Eastern European Jewish cuisine and is often served for brunch or as a comforting dessert. The contrast between the crisp, buttery exterior and the luscious, slightly tangy filling makes these blintzes a truly satisfying treat that is easier to make at home than you might think.
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 cup (240 ml) whole milk
- 1/2 cup (120 ml) water
- 2 tablespoons (30 g) unsalted butter, melted, plus more for the pan
- For the cheese filling:
- 2 cups (454 g) farmer’s cheese or well-drained ricotta
- 1 large egg yolk
- 3 tablespoons (45 g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Zest of 1 lemon (optional)
- For frying:
- 2 tablespoons (30 g) unsalted butter, for the skillet
Instructions
- Make the crepe batter: In a blender, combine the flour, sugar, salt, eggs, milk, water, and melted butter. Blend until smooth, about 30 seconds. Let the batter rest at room temperature for 15 minutes (this allows the gluten to relax and results in more tender crepes). The batter should be very thin, like heavy cream. If it seems too thick, add a tablespoon more water.
- Cook the crepes: Heat a 8-inch nonstick skillet over medium heat. Add a small pat of butter and swirl to coat. Pour about 1/4 cup (60 ml) of batter into the center of the pan, then quickly tilt and swirl the pan so the batter covers the bottom evenly. Cook for 1 to 2 minutes, until the edges look dry and the bottom is lightly golden. Flip with a spatula and cook for another 30 seconds. Slide the crepe onto a plate. Repeat with the remaining batter, stacking the crepes with a piece of parchment paper between each one to prevent sticking. You should have about 8 crepes.
- Make the filling: In a medium bowl, combine the farmer’s cheese, egg yolk, sugar, vanilla, salt, and lemon zest (if using). Mix until smooth and creamy. Taste and adjust the sugar if you like it sweeter.
- Fill the blintzes: Place one crepe on a clean work surface, with the lightly browned side facing up. Spoon about 2 to 3 tablespoons (30-45 g) of filling onto the center of the crepe, spreading it into a log shape. Fold the bottom edge over the filling, then fold in the sides, and roll it up like a burrito, ensuring the filling is completely enclosed. Repeat with the remaining crepes and filling.
- Fry the blintzes: In a large skillet, melt 1 tablespoon of butter over medium heat. Place the blintzes seam-side down in the skillet, in a single layer (you may need to do this in batches). Cook for 3 to 4 minutes per side, until golden brown and crispy. Add more butter to the pan between batches if needed.
- Serve: Transfer the golden blintzes to a plate and serve warm. They are delicious on their own or with a dollop of sour cream, fruit compote, or a dusting of powdered sugar.
Tips
- Cheese substitution: If you can’t find farmer’s cheese, use ricotta that has been drained in a fine-mesh sieve for at least 2 hours to remove excess liquid. Alternatively, use a combination of ricotta and cream cheese for a richer filling. The texture will be slightly different but still delicious.
- Don’t overfill: It’s tempting to add more filling, but overfilling makes the blintzes difficult to roll and they may burst during frying. Stick to about 2-3 tablespoons per crepe.
- Keep crepes covered: While cooking the crepes, keep the finished stack covered with a clean kitchen towel to prevent them from drying out. This makes them easier to roll later.
- Common mistake: If your crepes are tearing, the batter may be too thick or the pan may be too hot. Add a little more water to the batter and lower the heat. Also, make sure to let the batter rest for the full 15 minutes.
Serving Suggestions
Golden cheese blintzes are incredibly versatile. Serve them for brunch with a side of fresh berries and a drizzle of maple syrup. For a classic Eastern European presentation, top them with a generous spoonful of sour cream and a sprinkle of cinnamon sugar. They also pair beautifully with a warm fruit compote, such as blueberry or strawberry. For dessert, dust them with powdered sugar and serve with a scoop of vanilla ice cream.
Variations
- Savory blintzes: Omit the sugar and vanilla from the filling, and add chopped fresh herbs like dill or chives, plus a pinch of black pepper. Serve with smoked salmon or sautéed mushrooms.
- Lemon curd blintzes: Replace half of the cheese filling with lemon curd for a bright, tangy twist. Or, spoon a little lemon curd over the finished blintzes.
- Baked blintzes: Instead of frying, arrange the filled 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. This is a great option for feeding a crowd.
- Chocolate cheese blintzes: Add 2 tablespoons of unsweetened cocoa powder and 1/4 cup (50 g) of mini chocolate chips to the filling for a decadent dessert version.
Storage and Reheating
Cooked blintzes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm in a 350°F (175°C) oven for 10 minutes, or until heated through. You can also reheat them in a skillet over medium heat with a little butter, flipping once, until crispy again. For longer storage, freeze the unfried blintzes in a single layer on a baking sheet, then transfer to a freezer bag. They can be frozen for up to 2 months. Fry them directly from frozen, adding a few extra minutes to the cooking time.
Frequently Asked Questions
Can I use cottage cheese instead of farmer’s cheese? Yes, but you must drain it well. Press it through a sieve or place it in a cheesecloth-lined strainer for at least 2 hours to remove excess whey. Otherwise, the filling will be too wet and make the blintzes soggy.
Why are my blintzes sticking to the pan? This is usually because the pan isn’t hot enough or there isn’t enough butter. Make sure the butter is melted and sizzling before adding the blintzes. Also, use a good nonstick skillet and don’t rush the browning process.
Can I make the crepes ahead of time? Absolutely. Crepes can be made up to 2 days in advance and stored in the refrigerator, wrapped in plastic wrap. Let them come to room temperature before filling and frying.
What is the best way to reheat blintzes so they stay crispy? The oven is your best bet. Reheating in the microwave will make them soft and soggy. A toaster oven also works well. Reheat at 350°F (175°C) for about 10 minutes.
Can I use a gluten-free flour blend? Yes, you can use a 1:1 gluten-free all-purpose flour blend. The crepes may be slightly more delicate, so handle them with care. You may also need to add a little more milk to achieve the right batter consistency.
How do I know when the blintzes are fully cooked? The filling is already cooked (the cheese is safe to eat, and the egg yolk is cooked when the filling is mixed and heated through). The goal is to heat the filling and brown the exterior. When the outside is golden brown and the blintz feels hot to the touch, it’s ready. If you want to be precise, you can check the internal temperature with a food thermometer – it should reach 160°F (71°C) for egg dishes, as per USDA FSIS guidelines.
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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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