Sweet cheese blintzes are delicate, golden crepes wrapped around a creamy, lightly sweetened cheese filling, then pan-fried until the exterior is crisp and the inside is warm and luscious. This recipe delivers tender, foolproof crepes and a rich, tangy filling that balances sweetness perfectly. Whether you serve them for brunch, dessert, or a special breakfast, these blintzes are a comforting classic that tastes far more impressive than the effort they require.
Ingredients
- For the crepes: 1 cup (125 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) water
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- 1 teaspoon vanilla extract
- For the filling: 2 cups (454 g) full-fat ricotta cheese (or farmer cheese)
- 8 oz (226 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (about 1 teaspoon)
- Pinch of salt
- For cooking and serving: 2 tablespoons (28 g) unsalted butter, for frying
- Powdered sugar, for dusting
- Fresh berries or fruit compote, for serving (optional)
- Sour cream or Greek yogurt, for serving (optional)
Instructions
- Make the crepe batter: In a blender, combine the flour, sugar, salt, eggs, milk, water, melted butter, and vanilla extract. Blend on high until smooth, about 30 seconds. Scrape down the sides and blend again briefly. The batter should be the consistency of heavy cream; if it seems too thick, add 1-2 tablespoons more water. Cover and refrigerate for at least 30 minutes (this helps the gluten relax and yields more tender crepes).
- Make the filling: In a medium bowl, beat the ricotta, cream cheese, sugar, egg yolk, vanilla, lemon zest, and salt until smooth and creamy. You can use a hand mixer or a sturdy spoon. Cover and refrigerate until ready to use.
- Cook the crepes: Heat a 9-inch (23 cm) nonstick skillet or crepe pan 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 immediately tilt and rotate the pan so the batter spreads into a thin, even circle. Cook for 1-2 minutes, until the edges look dry and the bottom is lightly golden. Flip carefully with a spatula and cook for another 30 seconds. Slide the crepe onto a plate. Repeat with the remaining batter, stacking the cooked crepes with a piece of parchment paper between each to prevent sticking. You should get about 12 crepes.
- Fill the blintzes: Place a crepe on a clean work surface, with the side that was cooked second facing up (this side is usually less browned and will be the outside of the blintz). Spoon about 2 tablespoons (30 g) of filling onto the center of the crepe, forming a small log. Fold the bottom edge over the filling, then fold in the sides, and roll up tightly like a burrito. Repeat with all 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 (work in batches if needed). Cook for 2-3 minutes per side, until golden brown and crisp. Add more butter to the pan between batches as needed.
- Serve: Transfer the hot blintzes to plates. Dust generously with powdered sugar and serve with fresh berries, fruit compote, sour cream, or a dollop of Greek yogurt.
Tips
- Rest the batter: Do not skip the 30-minute rest for the crepe batter. It allows the flour to fully hydrate, resulting in crepes that are less likely to tear and have a more tender texture.
- Don’t overfill: Use about 2 tablespoons of filling per crepe. Overfilling makes the blintzes difficult to roll and can cause them to burst during frying.
- Use the right cheese: Full-fat ricotta or farmer cheese gives the best texture. Low-fat ricotta can be watery, so if you use it, drain it in a cheesecloth-lined strainer for an hour before mixing the filling.
- Seal the seams: When frying, always place the blintzes seam-side down first. This helps the seam seal and prevents the filling from leaking out.
Serving Suggestions
Serve sweet cheese blintzes warm, straight from the skillet. They are wonderful with a dusting of powdered sugar and a spoonful of sour cream or crème fraîche, which cuts the sweetness. Fresh berries, a berry compote, or a simple fruit syrup (like strawberry or blueberry) are classic accompaniments. For a richer dessert, drizzle with a little honey or maple syrup. They also pair beautifully with a side of crispy bacon or ham for a savory-sweet brunch plate.
Variations
- Citrus twist: Add 1 teaspoon of orange zest along with the lemon zest, and substitute orange juice for the water in the crepe batter.
- Chocolate blintzes: Add 2 tablespoons of unsweetened cocoa powder to the crepe batter and fold 1/2 cup of mini chocolate chips into the cheese filling.
- Raisin or dried fruit: Soak 1/2 cup of golden raisins or chopped dried apricots in warm water for 10 minutes, drain, and fold into the filling.
- Savory version: Omit the sugar from the crepe batter and the filling, and instead fill the blintzes with a mixture of sautéed spinach, garlic, and feta cheese. Serve with a tomato salad.
Storage and Reheating
Uncooked filled blintzes can be stored in an airtight container in the refrigerator for up to 2 days, or frozen for up to 1 month (place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag). Cooked blintzes will keep in the refrigerator for 3-4 days. To reheat, place them in a buttered skillet over medium heat for 2-3 minutes per side, or bake in a 350°F (175°C) oven for 10-15 minutes until heated through. If reheating from frozen, add a few extra minutes. Do not microwave, as the crepes will become soggy.
Frequently Asked Questions
Can I use cottage cheese instead of ricotta? Yes, but you must drain it thoroughly in a fine-mesh strainer for at least an hour to remove excess whey. Then press it through a sieve or pulse in a food processor to achieve a smooth texture. The filling will be slightly more tangy and less rich.
Why are my crepes tearing? The most common causes are a batter that is too thick (add a little more milk or water), a pan that is too hot (the crepe cooks too quickly and becomes brittle), or not resting the batter. Also, make sure you are using a good nonstick pan and enough butter.
Can I make the blintzes ahead of time? Absolutely. You can assemble the blintzes up to 1 day ahead and keep them covered in the refrigerator. When ready to serve, just fry them as directed. You can also freeze the uncooked blintzes for up to 1 month; thaw overnight in the refrigerator before frying.
What is the difference between a blintz and a crepe? A blintz is essentially a crepe that is filled and then pan-fried again. The second frying gives the blintz a crispy exterior and a warm, melted filling, while a plain crepe is served flat or folded with toppings but not typically re-fried.
Can I use a gluten-free flour blend? Yes, you can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. The crepes may be slightly more delicate, so handle them gently. You may also need to add an extra tablespoon or two of liquid to get the right consistency.
How do I keep blintzes warm for a crowd? After frying, place the blintzes on a baking sheet in a single layer and keep them in a 200°F (95°C) oven for up to 30 minutes. This will keep them crisp without drying them out.
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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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