Cheese blintzes are delicate, golden crêpes wrapped around a creamy, lightly sweetened cheese filling, then pan-fried until the exterior is crisp and the inside is warm and soft. They are a beloved staple of Ashkenazi Jewish cuisine, often served for brunch, Shavuot, or any festive breakfast. This recipe produces a reliable, tender crêpe and a rich, tangy filling that balances perfectly with a drizzle of sour cream or a spoonful of fruit compote.
Ingredients
- For the crêpes: 3 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) water
- 1 cup (125 g) all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- For the filling: 2 cups (450 g) ricotta cheese (or farmer cheese)
- 1 large egg yolk
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- For frying: 2 tablespoons (28 g) unsalted butter, divided
Instructions
- Make the crêpe batter: In a blender or mixing bowl, combine the eggs, milk, water, flour, and 1/4 teaspoon salt. Blend or whisk until smooth. Let the batter rest at room temperature for 15 minutes (this relaxes the gluten and makes the crêpes more tender).
- Cook the crêpes: Heat a 9-inch (23 cm) nonstick skillet over medium heat. Lightly brush with melted butter. Pour about 1/4 cup (60 ml) of batter into the center of the pan, tilting to coat the bottom evenly. Cook for 1–2 minutes until the edges lift and the underside is lightly golden. Flip and cook for 30 seconds more. Transfer to a plate. Repeat with the remaining batter, stacking the crêpes with parchment paper between them to prevent sticking. You should have 12 crêpes.
- Make the filling: In a medium bowl, mix the ricotta, egg yolk, sugar, vanilla, and 1/4 teaspoon salt until smooth. Taste and add more sugar if you prefer a sweeter filling.
- Fill the blintzes: Place one crêpe on a clean surface, golden side down. Spoon about 2 tablespoons (30 g) of filling in a line across the lower third of the crêpe. Fold the bottom over the filling, then fold in the sides, and roll up tightly like a burrito. Repeat with the remaining crêpes and filling.
- Fry the blintzes: In a large skillet, melt 1 tablespoon of butter over medium heat. Add half of the blintzes, seam side down, and cook for 2–3 minutes per side, until golden brown and crisp. Repeat with the remaining butter and blintzes.
- Serve immediately with sour cream, fruit compote, or maple syrup.
Tips
- Use farmer cheese if you can find it: It has a drier texture that makes the filling less runny. If using ricotta, drain it in a fine-mesh sieve for 30 minutes before mixing.
- Don’t overfill: Too much filling makes the blintzes burst during frying. Stick to 2 tablespoons per crêpe.
- Keep the crêpes covered: Stack them under a clean kitchen towel while you cook the rest; they dry out quickly and crack when rolling.
- Adjust the heat: If the butter browns too quickly, lower the heat to medium-low. The blintzes should sizzle gently, not splatter.
Serving Suggestions
Serve cheese blintzes warm, topped with a dollop of sour cream or Greek yogurt and a spoonful of blueberry, strawberry, or cherry compote. A dusting of powdered sugar and a few fresh berries make them look festive. They also pair well with a light salad for a savory-sweet brunch, or with smoked salmon for a more substantial meal.
Variations
- Sweet cheese filling: Add 1/4 cup (50 g) of raisins or currants, or a pinch of cinnamon to the cheese mixture.
- Lemon zest: Add 1 teaspoon of grated lemon zest to the filling for a bright, citrusy note.
- Savory blintzes: Omit the sugar and vanilla, and add 1/4 cup (25 g) of grated Parmesan and a pinch of black pepper to the filling. Serve with sautéed mushrooms or spinach.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend; the crêpes will be slightly more delicate.
Storage and Reheating
Store cooked blintzes in an airtight container in the refrigerator for up to 3 days. To freeze, place uncooked blintzes in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top bag; they keep for up to 2 months. Reheat refrigerated blintzes in a skillet over medium heat with a little butter for 2–3 minutes per side, or in a 350°F (175°C) oven for 10 minutes. Frozen blintzes can be cooked directly from frozen, adding 3–4 minutes per side.
Frequently Asked Questions
Can I use cottage cheese instead of ricotta? Yes, but drain it well in a sieve and press out excess liquid; otherwise the filling will be too wet.
Why are my crêpes tearing? The batter may be too thin or the pan too hot. Rest the batter longer, and make sure to cook the crêpes just until set, not overdone.
Can I bake blintzes instead of frying? Yes, arrange them seam side down 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 origin of cheese blintzes? They come from Eastern European Jewish cuisine, where they were a way to celebrate dairy foods during Shavuot. The blintz itself is a relative of the Russian blini and the French crêpe.
Can I make the batter ahead? Yes, the crêpe batter can be refrigerated for up to 24 hours. Stir well before using; you may need to add a tablespoon of milk if it thickens.
My filling is too sweet/too bland—how do I fix it? Adjust the sugar to taste before filling. If you prefer a tangier filling, use farmer cheese or add a squeeze of lemon juice.
Related
- Soft Pretzels with Canned Biscuits: Easy Recipe
- New York Soft Pretzels: Classic Recipe
- New York-Style Soft Pretzels Recipe
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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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