Cottage cheese blintzes are a beloved Eastern European comfort food: thin, golden crepes wrapped around a creamy, lightly sweet cheese filling, then pan-fried until the exterior is crisp and the inside is warm and luscious. This version uses cottage cheese for a lighter, tangier filling than the traditional farmer’s cheese, and it works beautifully because the cheese is blended until smooth, creating a rich, custard-like texture that holds together perfectly. Serve them with sour cream, fresh berries, or a drizzle of honey for a breakfast, brunch, or dessert that feels both special and approachable.
Ingredients
- For the crepes:
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 2 large eggs
- 1/4 tsp salt
- 1 tbsp (14 g) unsalted butter, melted, plus more for the pan
- For the filling:
- 2 cups (480 g) full-fat cottage cheese (4% milkfat)
- 1 large egg yolk
- 3 tbsp (40 g) granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon (optional)
- Pinch of salt
- For frying:
- 2 tbsp (28 g) unsalted butter, divided
Instructions
- Make the crepe batter: In a medium bowl, whisk together the flour, milk, eggs, and salt until smooth. Whisk in the melted butter. The batter should be thin, like heavy cream. Cover and let rest at room temperature for 15 minutes (this relaxes the gluten and helps the crepes stay tender).
- Make the filling: In a food processor or blender, combine the cottage cheese, egg yolk, sugar, vanilla, cinnamon (if using), and pinch of salt. Blend until completely smooth, about 30 seconds. Scrape into a bowl, cover, and refrigerate while you cook the crepes.
- 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, then quickly tilt and swirl the pan to coat the bottom evenly. Cook for 45–60 seconds, until the edges lift and the bottom is light golden. Flip and cook for 15–20 seconds on the second side; the crepe should be just set but not browned. Slide onto a plate. Repeat with the remaining batter, brushing the pan with butter as needed. You should have 8 crepes. Stack them with parchment paper between each to prevent sticking.
- Fill and roll: Place a crepe on a work surface, with the paler side facing up. Spoon about 2 heaping tablespoons (about 40 g) of filling onto the lower third of the crepe. Fold the bottom edge over the filling, then fold in the two sides, and roll up tightly like a burrito, keeping the seam side down. Repeat with all crepes.
- Pan-fry the blintzes: In a large skillet, melt 1 tablespoon of butter over medium heat. Place 4 blintzes seam-side down in the skillet (do not overcrowd). Cook for 2–3 minutes per side, until golden brown and crispy. Add the remaining butter and repeat with the remaining blintzes.
- Serve immediately: Blintzes are best eaten hot, straight from the pan. If you need to keep them warm, place them on a baking sheet in a 200°F (93°C) oven for up to 30 minutes.
Tips
- Use full-fat cottage cheese: Low-fat or nonfat cottage cheese has more water and makes a runnier filling. If you only have low-fat, drain it in a fine-mesh sieve for 30 minutes before blending.
- Don’t overfill: A scant 2 tablespoons per crepe is enough. Overfilling makes the blintzes burst during frying.
- Rest the batter: The 15-minute rest is not optional—it prevents the crepes from tearing when you fold them.
- Keep the heat medium, not high: High heat will brown the blintzes before the filling heats through. Medium heat gives you a golden, crispy exterior and a warm center.
Serving Suggestions
Blintzes are traditionally served with a dollop of sour cream and a spoonful of fruit preserves or fresh berries. A drizzle of maple syrup or honey is also delightful. For a savory twist, skip the sugar in the filling and serve with smoked salmon and dill. They pair well with a side of fresh fruit salad or a light green salad for brunch.
Variations
- Sweet cheese: Add 1/4 cup (30 g) of raisins or dried cranberries to the filling before blending.
- Lemon zest: Add 1 teaspoon of lemon zest to the filling for a bright, citrusy note.
- Apple-cinnamon: Sauté 1 peeled, diced apple in butter with 1 teaspoon of cinnamon, then fold into the cheese filling.
- 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: Use a 1:1 gluten-free flour blend in place of all-purpose flour. The crepes will be slightly more delicate, so handle gently.
Storage and Reheating
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 8–10 minutes, or until heated through. You can also reheat in a skillet over medium heat with a little butter for 2–3 minutes per side. For longer storage, freeze the unfried blintzes: arrange them on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. They will keep for up to 2 months. Fry from frozen, adding 2–3 minutes to the cooking time.
Frequently Asked Questions
Can I use ricotta cheese instead of cottage cheese? Yes, you can substitute an equal amount of whole-milk ricotta. The filling will be slightly richer and less tangy. If using ricotta, you may need to add a tablespoon of milk to help it blend smoothly.
Why is my filling runny? This usually happens if the cottage cheese was too watery. Drain the cottage cheese in a fine-mesh sieve for 30 minutes before blending, or use a brand that is thick and not overly wet. Also, make sure to use full-fat cottage cheese.
Can I make the crepes ahead of time? Yes, you can cook the crepes up to 2 days ahead. Stack them with parchment paper between each, wrap tightly in plastic wrap, and refrigerate. Let them come to room temperature before filling and frying.
How do I keep blintzes from tearing? The most common cause of tearing is a batter that is too thick or a pan that is too hot. Make sure your batter is thin and your pan is at medium heat. Also, handle the crepes gently when flipping and folding.
Can I bake the blintzes instead of frying? Yes, for a lighter version, place the filled blintzes seam-side down in a buttered baking dish, brush the tops with melted butter, and bake at 375°F (190°C) for 15–20 minutes, until golden and heated through. They will be less crispy but still delicious.
Are blintzes the same as crepes? Blintzes are essentially crepes that are filled and then pan-fried. The crepe itself is the same, but the filling and the final frying step set blintzes apart.
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