How to Make Cheese Blintzes

Cheese blintzes are thin, crepe-like pancakes folded around a creamy, lightly sweetened cheese filling, then pan-fried until golden and served warm with sour cream, fruit compote, or a dusting of powdered sugar. They are a beloved dish in Jewish and Eastern European cuisine, particularly associated with Ashkenazi Jewish communities, and are often enjoyed for brunch or on holidays like Shavuot. This guide walks you through making the batter, the filling, and the folding technique, plus how to cook them so they’re crisp outside and soft inside.

What You’ll Need

Blender or whisk and a large mixing bowl
8-inch (20 cm) nonstick skillet or crepe pan
Spatula
Medium bowl for filling
Large skillet for frying the blintzes
Plate and paper towels
Measuring cups and spoons
Food thermometer (if you want to check the filling temperature, though it’s not required)

Step-by-Step

Make the crepe batter: In a blender, combine 1 cup (125 g) all-purpose flour, 1 cup (240 ml) whole milk, 2 large eggs, 1/4 teaspoon salt, and 2 tablespoons (28 g) melted unsalted butter. Blend until smooth, about 20 seconds. Let the batter rest for 15 minutes at room temperature — this relaxes the gluten and helps the crepes be tender.
Prepare the filling: In a medium bowl, mix 2 cups (450 g) ricotta cheese (or a blend of ricotta and farmer cheese), 1 large egg yolk, 3 tablespoons (40 g) granulated sugar, 1/2 teaspoon vanilla extract, and a pinch of salt. Stir until well combined. If you like a smoother filling, you can press it through a sieve, but that’s optional.
Cook the crepes: Heat an 8-inch (20 cm) nonstick skillet over medium heat. Lightly brush with butter or oil. Pour about 3 tablespoons (45 ml) of batter into the center, then quickly tilt and swirl the pan to cover the bottom evenly. Cook for 45–60 seconds until the edges lift and the bottom is light golden. Flip and cook for another 15–20 seconds. Transfer to a plate. Repeat with the remaining batter, stacking the crepes with parchment paper between them to prevent sticking. You should get about 8–10 crepes.
Fill the crepes: Place a crepe on a clean work surface, with the lighter side facing up (the second side cooked is usually less browned). Spoon about 2–3 tablespoons (30–45 g) of filling in a line across the center, leaving a 1-inch (2.5 cm) border on each side.
Fold the blintzes: Fold the bottom edge over the filling, then fold in the left and right sides, and roll it up like a burrito, making sure the filling is sealed inside. The seam should be on the bottom. Repeat with all crepes.
Chill (optional but recommended): Place the filled blintzes on a plate, cover, and refrigerate for 30 minutes. This helps them hold their shape when frying.
Fry the blintzes: Heat a large skillet over medium heat and add 1–2 tablespoons (15–30 g) of butter. Once the butter sizzles, place the blintzes seam-side down in the skillet, leaving space between them. Cook for 2–3 minutes per side, until golden brown and crisp. If you want to be extra safe, you can check that the internal temperature of the filling reaches 160°F (71°C) — that’s the USDA FSIS safe minimum for egg dishes, though with pre-cooked filling and brief frying, it’s usually already safe.
Serve: Remove from the skillet and drain on paper towels. Serve warm, topped with sour cream, fresh berries, or your favorite fruit preserves.

Common Mistakes

Overfilling the crepes: Too much filling makes the blintzes burst during frying. Stick to 2–3 tablespoons per crepe.
Batter too thick: If the batter is too thick, the crepes will be heavy and won’t roll easily. It should be the consistency of heavy cream.
Skipping the rest time: Resting the batter is important for tender crepes. Don’t skip it.
Frying at too high heat: High heat will burn the outside before the inside warms through. Keep the heat medium.
Not sealing the edges: If you don’t fold tightly, the filling can leak out during frying. Make sure the seam is tucked under.

Tips

Use a nonstick skillet for the crepes — it makes flipping much easier.
If you don’t have ricotta, you can use cottage cheese that has been blended or pressed to remove excess moisture, or farmer cheese. The texture will be slightly different but still delicious.
Make the blintzes ahead of time and refrigerate them uncooked for up to 24 hours. Fry them just before serving.
For a richer flavor, substitute half of the milk with water or use buttermilk (though buttermilk will make the crepes slightly tangier).
To freeze, place uncooked blintzes on a baking sheet in a single layer, freeze until solid, then transfer to a zip-top bag. They keep for up to 2 months. Fry from frozen, adding a couple of minutes to the cooking time.
Serve with a dollop of sour cream and a spoonful of blueberry or strawberry compote — the classic combination.

Troubleshooting

Crepes are tearing: The batter might be too thin or the pan too hot. Add a little more flour (a tablespoon at a time) and lower the heat. Also, make sure the crepes are fully cooked before flipping.
Blintzes leak filling: The filling might be too wet. Drain the ricotta in a cheesecloth-lined sieve for 30 minutes before mixing. Also, make sure you fold the sides tightly.
Blintzes are soggy: This usually happens if the heat is too low and the butter burns, or if you overcrowd the pan. Use medium heat, don’t crowd, and drain on paper towels.
Filling is too sweet or not sweet enough: Adjust the sugar to taste. Some people like a more savory filling with just a pinch of salt and no sugar.
Crepes stick to the pan: Make sure your pan is well seasoned or use a good nonstick pan. Also, let the crepe cook until it releases easily before flipping.

Frequently Asked Questions

Can I make the batter ahead of time? Yes, you can refrigerate the batter for up to 24 hours. Give it a good whisk before using, as it will settle.

What’s the difference between a blintz and a crepe? A blintz is essentially a crepe that is filled and then pan-fried again. A crepe is usually served flat with toppings or fillings folded in but not re-fried.

Can I use a gluten-free flour? Yes, you can substitute a 1:1 gluten-free all-purpose flour blend. The crepes may be slightly more delicate, so handle them gently.

Can I bake the blintzes instead of frying? Yes, you can bake them at 375°F (190°C) for 10–15 minutes, brushing with melted butter first. They won’t be as crispy, but they’ll still be tasty.

How long do leftover blintzes last? Cooked blintzes can be refrigerated for up to 3 days. Reheat them in a skillet over medium heat or in a 350°F (175°C) oven for 10 minutes.

Can I use a sweet cheese like mascarpone? Yes, mascarpone will make the filling richer and creamier, but it’s also higher in fat. You can use it in place of some or all of the ricotta.

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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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