Cheese blintzes are thin, crepe-like pancakes wrapped around a sweet, creamy cheese filling, then pan-fried until golden. This recipe creates a classic Eastern European dish that works beautifully for breakfast, brunch, or dessert. The contrast between the crisp exterior and the soft, tangy filling is what makes blintzes so beloved.
Ingredients
- For the crepes: 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/4 cup (60 ml) water
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- 1/4 teaspoon salt
- For the filling: 1 cup (240 g) farmer cheese or well-drained ricotta
- 1/2 cup (120 g) cream cheese, softened
- 1 large egg yolk
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For serving: sour cream, fresh berries, or applesauce
Instructions
- Make the crepe batter: In a blender or large bowl, combine flour, eggs, milk, water, melted butter, and salt. Blend or whisk until smooth. Let the batter rest for 15 minutes at room temperature; this relaxes the gluten and makes the crepes more tender.
- Cook the crepes: Heat an 8-inch (20 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 so it covers the bottom evenly. Cook for 1–2 minutes until the edges look dry and the bottom is lightly golden. Flip and cook for another 30 seconds. Transfer to a plate. Repeat with the remaining batter, stacking the crepes with parchment paper between them. You should have 8 crepes.
- Make the filling: In a medium bowl, mix the farmer cheese, cream cheese, egg yolk, sugar, vanilla, and salt until smooth and well combined.
- Assemble the blintzes: Place one crepe on a 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 over the filling, then fold in the sides, and roll up like a burrito. Repeat with all crepes.
- Cook the blintzes: Heat a large skillet over medium heat and add a little butter. 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. If you prefer a softer blintz, you can skip this final frying and serve them warm from assembly.
- Serve immediately with sour cream, berries, or applesauce.
Tips
- If you can’t find farmer cheese, use ricotta that has been drained in a cheesecloth-lined sieve for at least 30 minutes, or use cottage cheese that has been blended until smooth. This prevents a watery filling.
- Let the crepe batter rest for at least 15 minutes; this is essential for tender crepes that won’t tear.
- Keep cooked crepes covered with a clean kitchen towel to prevent them from drying out while you cook the rest.
- If you’re making blintzes ahead of time, assemble them but don’t fry them. Store in the refrigerator and fry just before serving.
Serving Suggestions
Serve warm with a dollop of sour cream and a spoonful of berry compote or fresh sliced strawberries. A drizzle of honey or maple syrup also works well. For a savory twist, omit the sugar and vanilla from the filling and serve with smoked salmon and chives.
Variations
- Berry blintzes: Add 1/2 cup (75 g) fresh blueberries or raspberries to the cheese filling for a fruity burst.
- Lemon zest: Add 1 teaspoon of grated lemon zest to the filling for brightness.
- Chocolate filling: Replace the cream cheese with 1/2 cup (90 g) of chocolate hazelnut spread and skip the sugar and vanilla.
- Savory version: Reduce sugar to 1 teaspoon, omit vanilla, and add 1/2 cup (50 g) of grated cheddar and 2 tablespoons of chopped chives to the filling.
Storage and Reheating
Refrigerate cooked blintzes in an airtight container for up to 3 days. To freeze, place uncooked blintzes on a baking sheet in a single layer and freeze until solid, then transfer to a freezer bag for up to 2 months. Reheat frozen blintzes directly in a skillet over medium heat for 5–7 minutes, turning occasionally, until heated through and crisp. For refrigerated blintzes, reheat in a skillet for 3–4 minutes per side. You can also reheat in a 350°F (175°C) oven for 10 minutes, but they won’t be as crisp.
Frequently Asked Questions
Can I use cottage cheese instead of farmer cheese? Yes, but you must drain it well and blend it until smooth to avoid a lumpy filling. Press it through a sieve or pulse in a food processor.
Why are my crepes tearing? The batter may be too thick or the pan too hot. Add a tablespoon more milk if the batter seems thick, and make sure the pan is at medium heat, not high.
Can I make the batter ahead of time? Yes, you can refrigerate the batter for up to 24 hours. Let it come to room temperature and stir before using.
Are blintzes gluten-free? Not as written, but you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. The crepes may be slightly more delicate.
Can I bake blintzes instead of frying? Yes, place assembled blintzes in a buttered baking dish, brush with melted butter, and bake at 375°F (190°C) for 15–20 minutes until golden and heated through.
What is the difference between a blintz and a crepe? A blintz is a crepe that is filled and then pan-fried, while a plain crepe is usually served flat or folded with toppings. Blintzes are also typically thicker and have a more substantial filling.
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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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