Blintzes are thin, lightly cooked pancakes wrapped around a filling—often sweetened farmer cheese—and then browned in butter. They are associated with Ashkenazi Jewish cooking in Eastern Europe, especially regions that are now Poland, Ukraine, and neighboring countries; family and regional versions vary. This recipe makes cheese blintzes with a tender, flexible wrapper and a gently crisp finish.

Ingredients

1 cup (125 g) all-purpose flour
2 large eggs (about 100 g without shells)
1 cup (240 ml) whole milk
2 tablespoons (30 ml) water
1 tablespoon (14 g) unsalted butter, melted, plus more for the pan
¼ teaspoon (1.5 g) fine salt, divided
1 cup (225 g) farmer cheese
½ cup (115 g) whole-milk ricotta, drained if watery
1 large egg yolk (about 18 g)
2 tablespoons (25 g) granulated sugar
½ teaspoon (2.5 ml) vanilla extract
1 tablespoon (14 g) unsalted butter, for browning the filled blintzes

Instructions

Mix the batter. In a medium bowl, whisk the flour with a pinch of the salt. In a second bowl, whisk the eggs, milk, water, and melted butter. Pour the liquid into the flour gradually, whisking until smooth. A few small bubbles are fine; if lumps remain, strain the batter through a fine sieve.
Rest the batter. Leave it at room temperature for 15 minutes. This short rest lets the flour hydrate and makes the thin pancakes easier to handle. While it rests, combine the farmer cheese, ricotta, egg yolk, sugar, vanilla, and remaining salt in a bowl. Mix until evenly blended; keep the filling refrigerated if the batter rest runs longer.
Cook the wrappers. Heat a 8-inch (20 cm) nonstick skillet over medium heat and lightly butter it. Pour in about ¼ cup (60 ml) batter, immediately tilting and rotating the pan to make a thin, even layer. Cook for 45–60 seconds, until the top looks set and the underside is pale golden. Flip carefully and cook the other side for about 15 seconds. Transfer to a plate. Repeat with the remaining batter, buttering the pan lightly as needed. You should have about eight wrappers. These are pancakes, not ready-to-eat filled blintzes, so they need only be cooked enough to set and handle.
Fill and fold. Place a wrapper browned-side down. Spoon about 3 tablespoons (45 g) cheese filling just below its center. Fold the bottom edge over the filling, fold in both sides, then roll upward into a neat parcel. Repeat with the other wrappers. Keep the parcels snug but do not overfill, which can split the delicate pancakes.
Brown the blintzes. Melt 1 tablespoon (14 g) butter in a clean skillet over medium-low heat. Arrange the blintzes seam-side down without crowding; work in batches if necessary. Cook for 3–4 minutes per side, turning gently, until golden and hot throughout. Because the filling contains egg, check the center of a blintz with a food thermometer: USDA FSIS guidance sets 160°F (71°C) as the safe minimum temperature for egg dishes. Serve hot.

Tips

For a very smooth batter, use a blender for a few seconds, then let it rest. Avoid overmixing once the flour is incorporated; excessive whisking can make wrappers tougher.
Farmer cheese is a traditional, slightly tangy filling choice, but it may be difficult to find. Use well-drained ricotta or a mixture of ricotta and dry-curd cottage cheese; wetter substitutes make the filling looser and can cause leaks.
Keep the skillet at medium or medium-low heat. Too hot, and the pancakes brown before setting; too cool, and they can turn leathery. The first wrapper is a useful test for adjusting the heat and batter thickness.
If a wrapper tears, overlap the tear while folding and use that blintz first. A tablespoon or two of milk can thin batter that has thickened during the rest.

Serving Suggestions

Serve blintzes warm, with sour cream and applesauce for classic sweet-and-tart contrast. Fresh berries, sliced peaches, or a spoonful of fruit compote also pair well with the mild cheese filling. For a less sweet plate, omit some sugar in the filling and add chopped chives or a little black pepper, then serve with sour cream. Blintzes are rich, so a simple salad or fresh fruit makes a sensible accompaniment.

Variations

For a lemony version, add 1 teaspoon (5 ml) finely grated lemon zest to the filling. To make a fruit-filled style, spoon a small amount of thick, drained fruit preserves or cooked fruit into the center with the cheese; avoid watery fruit, which can make the wrappers split. Some cooks use cream cheese or farmer cheese alone, while others add raisins. For savory blintzes, leave out the sugar and vanilla and season the cheese with herbs; serve with a savory topping. These are variations rather than a single definitive regional formula.

Storage and Reheating

Refrigerate cooked blintzes within 2 hours in a covered container and use within 3–4 days. Reheat in a lightly buttered skillet over low heat, turning until hot throughout; leftovers should reach 165°F (74°C). You can also reheat them covered in a 325°F (163°C) oven until heated through, checking the center with a thermometer. To freeze, cool the blintzes, arrange them in a single layer until firm, then pack with parchment between layers in an airtight freezer container for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly; avoid leaving them at room temperature to thaw.

Frequently Asked Questions

Where did blintzes originate?
Blintzes are linked with Ashkenazi Jewish communities in Eastern Europe. Their precise early history is not pinned to one town or date, and related thin pancakes and filled crepes appear across neighboring food traditions. The word and dish traveled with Jewish communities and developed regional and family variations.

Are blintzes the same as crepes?
They are closely related, but the names usually describe different preparations. A blintz is typically a thin pancake filled, folded, and browned again; a crepe is often served as a wrapper or rolled with filling without that second pan-frying step.

What is traditional blintz filling made from?
Sweet cheese filling commonly uses farmer cheese, sometimes combined with ricotta, egg, and a little sugar. Recipes differ: some include vanilla, citrus zest, or raisins, and savory fillings are also made.

Can I make blintzes ahead?
Yes. Cook and cool the wrappers, stack them with parchment between layers, and refrigerate in a covered container for up to 2 days. Fill and brown them shortly before serving, or prepare the filled parcels and refrigerate them promptly, then cook until the egg-containing center reaches 160°F (71°C).

Why are my blintzes tearing?
The wrapper may be too thin, under-set, or difficult to lift because the pan is not hot enough or is insufficiently nonstick. Cook until the surface looks set, use a thin flexible spatula, and let each wrapper cool briefly before filling. Do not add too much filling.

Can I make blintzes without farmer cheese?
Yes. Well-drained ricotta is the easiest substitute; it is usually softer and less tangy. For a firmer, more farmer-cheese-like texture, combine ricotta with dry-curd cottage cheese and drain any excess liquid before mixing.

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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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Where Did Blintzes Originate? History and a Classic Recipe