Traditional cheese blintzes are thin, golden crepes wrapped around a creamy, lightly sweetened farmer cheese filling, then pan-fried until the exterior is crisp and the interior is warm and luscious. This recipe delivers the classic Eastern European Jewish deli experience at home—tender crepes, a tangy-sweet filling, and a satisfying butter-browned finish. The technique is straightforward, and the results are far better than anything from a box.
Ingredients
- For the crepes:
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 3 large eggs
- 1/4 teaspoon salt
- 1 tablespoon (15 g) unsalted butter, melted, plus more for the pan
- For the filling:
- 2 cups (450 g) farmer cheese (or well-drained ricotta)
- 1 large egg yolk
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Zest of 1/2 lemon (optional)
- For cooking and serving:
- 2 tablespoons (30 g) unsalted butter, for frying
- Sour cream, for serving
- Applesauce or fresh berries, for serving (optional)
Instructions
- Make the crepe batter: In a blender, combine the flour, milk, eggs, salt, and melted butter. Blend until smooth, about 30 seconds. Let the batter rest at room temperature for 15 minutes (this relaxes the gluten and makes the crepes more tender). The batter should be the consistency of heavy cream; if it seems too thick, whisk in 1–2 tablespoons of water.
- 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 to cover the bottom evenly. Cook until the edges look dry and the bottom is lightly golden, about 1 minute. Flip and cook for 15–20 seconds on the second side. Slide the crepe onto a plate. Repeat with the remaining batter, stacking the crepes with a piece of parchment paper between each to prevent sticking. You should have 10–12 crepes.
- Make the filling: In a medium bowl, combine the farmer cheese, egg yolk, sugar, vanilla, salt, and lemon zest (if using). Mash with a fork until smooth and well combined. Taste and adjust sugar if needed—the filling should be lightly sweet but still tangy.
- Fill and roll the blintzes: Place a crepe on a work surface, with the side that was cooked first facing down (the more attractive side should be on the outside). Spoon about 2 tablespoons (30 g) of filling in a line down the center of the crepe, leaving a 1-inch (2.5 cm) border at the top and bottom. Fold the bottom edge over the filling, then fold in the sides, and roll up tightly, like a burrito. Place the blintz seam-side down on a plate. Repeat with the remaining crepes and filling.
- Fry the blintzes: In a large nonstick skillet, melt 1 tablespoon (15 g) of butter over medium heat. Add half of the blintzes, seam-side down, in a single layer. 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: Serve the blintzes hot, topped with sour cream and applesauce or berries, if desired.
Tips
- Use the right cheese: Farmer cheese is the traditional choice—it’s dry, crumbly, and slightly tangy. If you can’t find it, use ricotta that has been drained in a fine-mesh strainer for at least 2 hours (or overnight) to remove excess moisture. Cream cheese can be used in a pinch, but it makes the filling richer and less tangy.
- Don’t overfill: Too much filling makes the blintzes difficult to roll and can cause them to burst during frying. Stick to about 2 tablespoons per crepe.
- Keep the crepes covered: While you’re cooking the crepes, keep the stack covered with a clean kitchen towel to prevent them from drying out.
- Freeze for later: Unfried blintzes freeze beautifully. Place them on a baking sheet in a single layer and freeze until firm, then transfer to a zip-top bag. They’ll keep for up to 3 months.
Serving Suggestions
Blintzes are traditionally served for breakfast or brunch, but they also make a comforting dinner. Top them with a generous dollop of sour cream and a spoonful of applesauce—the classic pairing. Fresh berries, cherry compote, or a drizzle of honey are also lovely. For a savory twist, skip the sugar in the filling and serve with smoked salmon and dill.
Variations
- Sweet cheese filling: Add 1/2 cup (60 g) of raisins or dried currants to the filling, or fold in 1/2 cup (60 g) of fresh blueberries.
- Chocolate blintzes: Add 2 tablespoons (15 g) of unsweetened cocoa powder to the crepe batter and use a filling of sweetened mascarpone or chocolate ricotta.
- Savory blintzes: Omit the sugar and vanilla from the filling, and add 1/2 cup (50 g) of grated Parmesan and 2 tablespoons of chopped fresh chives. Serve with a side salad.
- Baked blintzes: Instead of frying, place the filled blintzes in a buttered baking dish, brush with melted butter, and bake at 375°F (190°C) for 15–20 minutes, until hot and lightly browned.
Storage and Reheating
Cooked blintzes can be refrigerated in an airtight container for up to 4 days. To reheat, place them in a single layer on a baking sheet and warm in a 350°F (175°C) oven for 10–12 minutes, or until heated through. You can also reheat them in a skillet over medium heat with a little butter, flipping once. Unfried blintzes can be frozen for up to 3 months; thaw in the refrigerator overnight before frying.
Frequently Asked Questions
Can I use cottage cheese instead of farmer cheese? Yes, but you must drain it well and press out as much liquid as possible. Cottage cheese has a higher moisture content, so the filling may be softer. You can also blend it in a food processor for a smoother texture.
Why are my crepes tearing? The batter may be too thin, or the pan may be too hot. Make sure the batter rests for 15 minutes, and use medium heat. If the crepes still tear, add a tablespoon of flour to the batter to thicken it.
Can I make the crepes ahead of time? Absolutely. Cook the crepes, stack them with parchment paper, and refrigerate for up to 2 days. Bring them to room temperature before filling.
How do I prevent the filling from leaking out? Make sure the filling is not too wet—drain the cheese thoroughly. Also, roll the blintzes tightly and tuck the ends in well. When frying, place them seam-side down first.
Can I use gluten-free flour? Yes, a 1:1 gluten-free all-purpose flour blend works well in this recipe. The crepes may be slightly more delicate, so handle them gently.
What’s the best way to reheat frozen blintzes? For uncooked frozen blintzes, thaw overnight in the refrigerator, then fry as directed. For cooked frozen blintzes, reheat in a 350°F (175°C) oven for 15–20 minutes, or until hot and crisp.
Related
- Easy Homemade Soft Pretzels (Sally-Style)
- Egg Bites with Feta Cheese: Easy & Fluffy
- Eggplant Caponata Crostini: Easy Italian Appetizer
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).