Cheese blintzes are delicate, golden crepes wrapped around a creamy, lightly sweetened cheese filling, then pan-fried until crisp. This recipe pairs them with a quick homemade blueberry compote that adds a bright, fruity contrast. The combination of tender crepe, rich filling, and tangy-sweet berries makes a satisfying breakfast, brunch, or dessert that feels special but is surprisingly simple to make.
Ingredients
- For the crepes:
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) water
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- 1/4 teaspoon salt
- For the cheese filling:
- 2 cups (450 g) farmer cheese or well-drained ricotta
- 1 large egg yolk
- 3 tablespoons (40 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- Pinch of salt
- For the blueberry compote:
- 2 cups (300 g) fresh or frozen blueberries
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon (15 ml) lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
Instructions
- Make the crepe batter: In a blender, combine the flour, eggs, milk, water, melted butter, and salt. Blend until smooth, about 15 seconds. Let the batter rest at room temperature for 15 minutes while you prepare the filling. This resting step relaxes the gluten and gives you more tender crepes.
- Make the cheese filling: In a medium bowl, stir together the farmer cheese, egg yolk, sugar, vanilla, lemon zest, and salt until smooth and creamy. Set aside.
- Cook the crepes: Heat a 9-inch (23 cm) nonstick skillet over medium heat. Lightly brush with butter. Pour about 1/4 cup (60 ml) of batter into the center of the pan, swirling to coat the bottom evenly. Cook until the edges look dry and the bottom is lightly golden, about 1 minute. Flip and cook for 15 seconds more. Transfer to a plate. Repeat with the remaining batter, brushing the pan with butter as needed. You should have 12 crepes. Stack them with parchment or wax paper between each to prevent sticking.
- Fill and fold the blintzes: Place a crepe on a clean work surface, with the lighter side facing up. Spoon about 2 tablespoons (30 ml) of the cheese filling onto the center, then fold the bottom edge over the filling, fold in the sides, and roll up like a burrito. Repeat with all crepes and filling.
- Make the blueberry compote: In a small saucepan, combine the blueberries, sugar, lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the berries burst and the mixture thickens slightly, about 5-7 minutes. Remove from heat and stir in the vanilla. Set aside.
- Pan-fry the blintzes: Heat a large skillet over medium heat and add a pat of butter. Place the blintzes seam-side down in the skillet, working in batches if needed. Cook until golden brown and crisp, about 2-3 minutes per side. Add more butter between batches as needed.
- Serve: Serve the warm blintzes with the blueberry compote spooned over the top.
Tips
- Cheese substitute: If you can’t find farmer cheese, use ricotta that has been drained in a fine-mesh strainer for at least 2 hours to remove excess moisture. You can also use a combination of ricotta and cream cheese for a richer filling.
- Crepe batter rest: Do not skip the 15-minute rest for the batter. It allows the flour to fully hydrate, which prevents tough, rubbery crepes.
- Filling consistency: The filling should be thick and spreadable, not runny. If it seems too loose, add a tablespoon of all-purpose flour or breadcrumbs to thicken it.
- Make ahead: You can assemble the blintzes a day ahead and refrigerate them, uncooked, in an airtight container. Pan-fry them just before serving.
Serving Suggestions
Serve cheese blintzes warm, with a generous spoonful of blueberry compote on top. A dollop of sour cream or Greek yogurt adds a nice tang that complements the sweet filling. For brunch, pair them with scrambled eggs and fresh fruit. For dessert, dust with powdered sugar and serve with a scoop of vanilla ice cream.
Variations
- Berry swap: Use strawberries, raspberries, or a mixed berry blend instead of blueberries. Adjust the sugar to taste, as some berries are more tart than others.
- Citrus twist: Add a teaspoon of orange zest to the cheese filling and use orange juice instead of lemon in the compote for a different flavor profile.
- Savory version: Omit the sugar and vanilla from the filling, and add chopped fresh herbs like dill or chives. Serve with sautéed mushrooms or smoked salmon.
- Baked blintzes: Instead of pan-frying, place the filled blintzes in a buttered baking dish, pour a little melted butter over the top, and bake at 350°F (175°C) for 15-20 minutes, until heated through and lightly golden.
Storage and Reheating
Leftover cooked blintzes can be refrigerated in an airtight container 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 10 minutes, or until heated through. You can also reheat them in a skillet over medium heat with a little butter. The compote can be refrigerated separately for up to 5 days. For longer storage, freeze the assembled but uncooked blintzes in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Cook from frozen, adding a few extra minutes to the pan-frying time.
Frequently Asked Questions
Can I use pre-made crepes? Yes, store-bought crepes work well and save time. Just make sure they are not too thick or sweet. You’ll need about 12.
What is farmer cheese? Farmer cheese is a fresh, crumbly cheese with a mild, slightly tangy flavor. It’s similar to ricotta but drier. If you can’t find it, use dry curd cottage cheese or well-drained ricotta.
Can I make the compote with frozen blueberries? Absolutely. Frozen blueberries work just as well as fresh. You may need to cook them a few minutes longer to allow the excess liquid to evaporate.
Why did my crepes tear? Crepes can tear if the batter is too thin or if the pan is too hot. Make sure to measure the flour correctly and let the batter rest. Also, use a nonstick pan and cook over medium, not high, heat.
Can I make these ahead of time? Yes, you can assemble the blintzes up to a day in advance and keep them covered in the refrigerator. Cook them just before serving. The compote can also be made ahead and reheated.
What can I use instead of eggs in the filling? If you need to avoid raw egg, you can omit the yolk and add a little extra cheese or a tablespoon of flour to bind the filling. The blintzes will still taste great, but the filling may be slightly less creamy.
Related
- 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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