IHOP’s cheese blintzes are a beloved breakfast treat: tender, golden crêpes wrapped around a sweet, creamy cheese filling, finished with a fruit topping and a dusting of powdered sugar. This copycat recipe recreates that diner-style comfort right in your own kitchen. The key is a lightly sweetened farmer’s cheese filling and thin, pliable crêpes that crisp up beautifully when pan-fried, giving you that signature contrast of textures.
Ingredients
- For the crêpes:
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- ¼ teaspoon salt
- 3 large eggs
- 1¼ cups (300 ml) whole milk
- 2 tablespoons (30 g) unsalted butter, melted, plus more for the pan
- 1 teaspoon vanilla extract
- For the cheese filling:
- 1½ cups (340 g) farmer’s cheese (or well-drained ricotta)
- 4 oz (115 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- Pinch of salt
- For serving:
- 1 cup (240 ml) strawberry or blueberry pie filling (or your favorite fruit topping)
- Powdered sugar, for dusting
Instructions
- Make the crêpe batter: In a blender, combine the flour, sugar, salt, eggs, milk, melted butter, and vanilla. Blend until smooth, about 20 seconds. Scrape down the sides, then blend again for 5 seconds. Cover and refrigerate the batter for at least 30 minutes (this relaxes the gluten and helps produce thinner crêpes).
- Make the filling: In a medium bowl, beat the farmer’s cheese, cream cheese, sugar, egg yolk, lemon juice, vanilla, and salt together until smooth and creamy. Set aside.
- Cook the crêpes: Heat a 9-inch (23 cm) nonstick skillet over medium heat. Lightly brush with melted butter. Pour about ¼ cup (60 ml) of batter into the center of the pan, swirling quickly to coat the bottom evenly. Cook until the edges look dry and the bottom is lightly golden, about 1 minute. Flip and cook for another 30 seconds. Transfer to a plate. Repeat with the remaining batter, brushing the pan with butter as needed. You should have about 12 crêpes. Let them cool slightly before filling.
- Fill the blintzes: Place a crêpe on a work surface, golden side down. Spoon about 2 tablespoons (30 g) of filling onto the center, shaping it into a log. Fold the bottom edge over the filling, then fold in the sides, and roll up tightly to form a neat package. Repeat with all crêpes and filling.
- Brown the blintzes: In a large skillet, melt 1 tablespoon of butter over medium heat. Place the blintzes seam-side down in the skillet, working in batches if needed. Cook until golden brown and crisp, about 2–3 minutes per side. Add more butter to the pan as needed.
- Serve immediately: Arrange 2 blintzes per plate, spoon warm fruit topping over them, and dust generously with powdered sugar.
Tips
- Use farmer’s cheese or well-drained ricotta: Farmer’s cheese is drier and gives the authentic texture. If using ricotta, drain it in a fine-mesh strainer for at least 1 hour (or overnight) to remove excess moisture; otherwise, the filling can make the crêpes soggy.
- Don’t skip the batter rest: The 30-minute rest is essential. It allows the flour to fully hydrate and the gluten to relax, which results in more pliable crêpes that won’t tear when you roll them.
- Keep crêpes covered: As you cook, stack the finished crêpes on a plate and cover with a clean kitchen towel. This keeps them from drying out and makes them easier to fold without cracking.
- Make ahead: You can assemble the blintzes a day in advance and keep them covered in the refrigerator. Brown them just before serving for the best texture.
Serving Suggestions
Serve the blintzes warm, topped with your favorite fruit compote—strawberry, blueberry, or cherry are classic. A dollop of sour cream or whipped cream adds richness. For a savory twist, skip the fruit and serve with a side of smoked salmon and chives. They also pair beautifully with a simple green salad for brunch.
Variations
- Lemon-blueberry: Add 1 teaspoon of lemon zest to the filling and top with blueberry compote.
- Chocolate-hazelnut: Spread a thin layer of chocolate-hazelnut spread over the crêpe before adding the cheese filling.
- Savory blintzes: Omit the sugar from the filling and add ¼ cup (25 g) grated Parmesan, 2 tablespoons chopped fresh dill, and a pinch of black pepper. Serve with sautéed mushrooms.
- Baked blintzes: Instead of pan-frying, place the filled blintzes in a buttered baking dish, pour a little melted butter over the top, and bake at 375°F (190°C) for 15–20 minutes until golden.
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-low heat with a little butter, turning frequently, until warmed through and crisp, about 5 minutes. You can also reheat in a toaster oven at 350°F (175°C) for 8–10 minutes. Uncooked assembled blintzes can be frozen for up to 2 months; thaw overnight in the refrigerator before browning. Do not microwave, as the crêpes will become rubbery.
Frequently Asked Questions
Can I use cottage cheese instead of farmer’s cheese? Yes, but you must drain it thoroughly and press out as much liquid as possible. Cottage cheese has a looser texture and more moisture, so the filling may be softer. Blend it until smooth for a more uniform consistency.
Why are my crêpes tearing? Tearing usually happens if the batter is too thin or the pan is too hot. Make sure you measure the flour correctly (spoon and level) and that the pan is at medium heat—not too hot. Also, let the batter rest for at least 30 minutes.
Can I make the crêpes ahead of time? Absolutely. Cook the crêpes, stack them with parchment paper between each, and refrigerate for up to 2 days or freeze for up to 2 months. Thaw overnight in the refrigerator before filling.
What is the best way to get a golden, crispy exterior? Use a generous amount of butter in the pan and make sure the pan is hot before adding the blintzes. Don’t overcrowd the pan—work in batches so the blintzes have room to crisp up rather than steam.
Can I make this recipe gluten-free? Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The crêpes may be slightly more delicate, so handle them gently. You may need to add an extra tablespoon of milk to the batter to achieve the right consistency.
How do I know when the filling is safe to eat? The filling contains an egg yolk. To ensure food safety, the filling must reach 160°F (71°C) (USDA FSIS safe minimum for egg dishes) when cooked. Since the blintzes are pan-fried for only a few minutes, the filling may not reach that temperature. If you are concerned, use a pasteurized egg yolk or cook the filling briefly on the stovetop until it reaches 160°F (71°C) before assembling. Then, the final browning is just for texture.
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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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