Blintzes are thin, crepe-like pancakes, typically filled with sweetened cheese, folded into neat parcels, and pan-fried until golden. Originating from Eastern European Jewish cuisine, they are a beloved breakfast or brunch dish. The magic of a blintz lies in its contrast: a tender, slightly crisp exterior giving way to a creamy, tangy filling. This recipe breaks down the simple components—a basic batter and a rich cheese filling—to show you exactly what blintzes are made of and how to assemble them perfectly.
Ingredients
- For the crepes:
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 2 large eggs
- 1/4 teaspoon salt
- 1 tablespoon (15 ml) vegetable oil, plus more for the pan
- For the cheese filling:
- 1 1/2 cups (340 g) farmer cheese or ricotta cheese, drained
- 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 frying:
- 2 tablespoons (30 ml) unsalted butter or vegetable oil
Instructions
- Make the crepe batter: In a blender or mixing bowl, combine the flour, milk, eggs, and 1/4 teaspoon salt. Blend or whisk until smooth. Let the batter rest for 15 minutes at room temperature. This allows the flour to hydrate, resulting in more tender crepes.
- Cook the crepes: Heat a 9-inch (23 cm) nonstick skillet over medium heat. Add a tiny bit of oil, just to coat the pan. Pour about 1/4 cup (60 ml) of batter into the center, swirling to cover the bottom evenly. Cook for 1–2 minutes, until the edges pull away and the bottom is lightly golden. Flip and cook for another 30 seconds. Transfer to a plate. Repeat with remaining batter, stacking the crepes with parchment paper between them. You should get about 8–9 crepes.
- Make the filling: In a medium bowl, combine the farmer cheese, egg yolk, sugar, vanilla, 1/4 teaspoon salt, and lemon zest (if using). Mix until smooth and creamy. Taste and adjust sweetness if desired.
- Fill the blintzes: Place a crepe on a clean work surface, with the lighter side facing up. Spoon about 2 tablespoons (30 g) of filling onto the lower third of the crepe. Fold the bottom edge over the filling, then fold in the sides, and roll up tightly like a burrito. Repeat with remaining crepes and filling.
- Fry the blintzes: In a large skillet, melt the butter over medium heat. Place the blintzes seam-side down in the skillet, in a single layer (do not overcrowd). Cook for 3–4 minutes per side, until golden brown and crispy. Add more butter if needed.
- Serve immediately: Transfer to a plate and serve warm with sour cream, fruit compote, or maple syrup.
Tips
- Substitutions: If you can’t find farmer cheese, use well-drained ricotta or cottage cheese (blended until smooth). For a dairy-free version, substitute the milk with almond or oat milk, and use a dairy-free cream cheese alternative for the filling.
- Storage: Unfilled crepes can be made ahead and refrigerated for up to 2 days, or frozen for up to 2 months. Filled, uncooked blintzes can be frozen for up to 3 months; cook them directly from frozen, adding a few extra minutes.
- Common mistakes: Overfilling the blintzes causes them to burst during frying. Use about 2 tablespoons per crepe. Also, make sure the pan is not too hot when frying, or the outside will burn before the filling warms through.
- Batter consistency: The batter should be thin, like heavy cream. If it seems too thick, add a splash of milk. If too thin, add a teaspoon of flour.
Serving Suggestions
Blintzes are traditionally served with a dollop of sour cream and a spoonful of fruit preserves, such as cherry or blueberry. They also pair beautifully with fresh berries, a dusting of powdered sugar, or a drizzle of maple syrup. For a savory twist, serve them with smoked salmon and a sprinkle of chives.
Variations
- Fruit-filled blintzes: Replace the cheese filling with a thick fruit compote (such as apple, strawberry, or apricot) and skip the sugar in the filling.
- Savory blintzes: Omit the sugar and vanilla from the filling, and add fresh herbs like dill or chives. Fill with sautéed mushrooms and onions, or spinach and feta.
- Chocolate blintzes: Add 2 tablespoons of cocoa powder to the crepe batter and fill with a sweetened mascarpone or chocolate-hazelnut spread.
- 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 golden.
Storage and Reheating
Leftover 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 8–10 minutes, or until heated through. You can also reheat them in a skillet over medium heat with a little butter. Avoid microwaving, as it makes the crepes soggy.
Frequently Asked Questions
Can I make blintzes ahead of time? Yes, you can assemble the blintzes and refrigerate them, uncooked, for up to 24 hours before frying. Just cover them tightly with plastic wrap. They can also be frozen for up to 3 months; cook from frozen, adding a few extra minutes.
What is the difference between a blintz and a crepe? A blintz is a specific type of crepe that is typically filled and then pan-fried. Crepes are usually thinner and served flat with toppings, while blintzes are folded and often sautéed to create a crispy exterior.
Can I use cottage cheese instead of farmer cheese? Yes, but make sure to drain it well and blend it until smooth to achieve a creamy texture. You may need to add a little extra sugar or salt to taste.
Why did my blintzes fall apart? This usually happens if the crepes are too thin or overcooked. Make sure your batter is not too runny, and cook the crepes just until set but still pliable. Also, avoid overfilling them.
Can I make the batter gluten-free? Yes, you can substitute all-purpose flour with a gluten-free all-purpose blend. The texture will be slightly different, but the blintzes will still be delicious.
Do blintzes need to be served hot? They are best served warm, straight from the pan, when the exterior is crisp. However, they are also tasty at room temperature, making them a good picnic food.
Related
- Open Face Tea Sandwiches: Easy Elegant Bites
- Lox Tea Sandwiches: Easy Elegant Recipe
- M&S Afternoon Tea Sandwiches: Classic Fillings
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).