Golden cheese blintzes are delicate, crepe-like pancakes filled with a sweet, creamy cheese mixture, then pan-fried until the outside turns a beautiful, crisp golden brown. This recipe delivers a foolproof, restaurant-quality result at home, with a tender crepe that crisps up beautifully and a rich, lightly sweetened filling that stays creamy inside. The contrast of textures and the simple, comforting flavors make these blintzes a perfect weekend brunch or a special dessert.
Ingredients
- For the Crepes:
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tablespoons (28 g) unsalted butter, melted and slightly cooled, plus more for the pan
- 1/2 teaspoon vanilla extract
- For the Cheese Filling:
- 2 cups (450 g) full-fat ricotta cheese
- 4 oz (113 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional)
- Pinch of salt
- For Frying:
- 2 tablespoons (28 g) unsalted butter, for the skillet
Instructions
- Make the crepe batter: In a blender, combine the flour, sugar, salt, eggs, milk, melted butter, and vanilla. Blend until smooth, about 30 seconds. Scrape down the sides, then blend again. Alternatively, whisk vigorously in a bowl. The batter should be thin, like heavy cream. Cover and refrigerate for at least 30 minutes (this helps the flour hydrate and makes the crepes more tender).
- Make the filling: In a medium bowl, beat the ricotta, cream cheese, sugar, egg yolk, vanilla, lemon zest (if using), and salt together until smooth and well combined. Set aside.
- Cook the crepes: Heat a 9-inch (23 cm) non-stick skillet over medium heat. Add a small pat of butter and swirl to coat. Pour about 1/4 cup (60 ml) of batter into the center of the pan, tilting and swirling immediately to cover the bottom evenly. Cook for 1-2 minutes, until the edges look set and the bottom is lightly golden (the top will still look slightly moist). Loosen the edge with a spatula and flip the crepe. Cook for another 30-45 seconds on the second side. Slide the crepe onto a plate. Repeat with the remaining batter, adding a little butter to the pan as needed. You should have about 12 crepes. Let them cool slightly before filling.
- Fill the blintzes: Place a crepe on a clean work surface, with the side that was cooked second facing up (this is the presentation side). Spoon about 2 tablespoons (30 g) of the cheese filling onto the lower third of the crepe. Fold the bottom edge over the filling, then fold in the sides, and roll up tightly like a burrito. Repeat with the remaining crepes and filling.
- Fry the blintzes: In a large skillet, melt 1 tablespoon of butter over medium heat. Place the blintzes seam-side down in the skillet, in a single layer (do not overcrowd; work in batches). Cook for 3-4 minutes per side, until golden brown and crisp. Add the remaining butter as needed. Serve immediately.
Tips
- Rest the batter: Don’t skip the 30-minute rest for the crepe batter. It allows the gluten to relax, which results in more tender, less rubbery crepes that are less likely to tear.
- Don’t overfill: It’s tempting to add more filling, but overfilling makes the blintzes difficult to roll and they may burst during frying. Stick to about 2 tablespoons per crepe.
- Use a good non-stick pan: A reliable non-stick skillet is essential for both making the crepes and frying the blintzes. It ensures they release easily and get that even golden color.
- Substitutions: If you can’t find ricotta, you can substitute an equal amount of small-curd cottage cheese (drained) or farmer’s cheese. For a dairy-free version, use plant-based cream cheese and ricotta alternatives, and substitute the milk with almond or oat milk, and the butter with a neutral oil or vegan butter.
Serving Suggestions
Golden cheese blintzes are traditionally served with a dollop of sour cream and a spoonful of fruit preserves, such as strawberry, cherry, or blueberry. You can also serve them with fresh berries, a dusting of powdered sugar, or a drizzle of honey or maple syrup. They make a wonderful brunch centerpiece, a delightful dessert, or even a comforting breakfast.
Variations
- Lemon-Ricotta: Add the zest of 2 lemons and 2 tablespoons of fresh lemon juice to the filling for a brighter, more citrusy flavor.
- Chocolate: Add 2 tablespoons of unsweetened cocoa powder to the crepe batter and fold 1/2 cup of mini chocolate chips into the filling.
- Savory Blintzes: Omit the sugar from the crepe batter and the filling. Use a filling of sautéed mushrooms and spinach with goat cheese, or a mixture of shredded cheese and herbs. Serve with a side salad.
- Apple-Cinnamon: Finely chop 1 peeled apple and sauté in butter with 1 teaspoon of cinnamon until soft. Fold into the cheese filling.
Storage and Reheating
Refrigerate: Cooked blintzes can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a skillet over medium-low heat with a little butter, turning occasionally, until heated through and crisp again, about 5-7 minutes. You can also reheat them in a 350°F (175°C) oven for 10-12 minutes.
Freeze: Unfilled, cooked crepes can be stacked with parchment paper between them, wrapped tightly in plastic wrap, and frozen for up to 2 months. Thaw overnight in the refrigerator before filling. Filled, unbrowned blintzes can also be frozen in a single layer on a baking sheet, then transferred to a freezer bag for up to 2 months. Cook them directly from frozen, adding a few extra minutes to the frying time.
Frequently Asked Questions
Can I make the crepes ahead of time? Yes, absolutely. Cook the crepes, stack them with parchment paper between each one, and store them in an airtight container in the refrigerator for up to 2 days. Let them come to room temperature before filling, or fill them cold—they are easier to handle when slightly chilled.
Why are my blintzes tearing when I roll them? The most common reason is that the crepes are too thin or overcooked, making them brittle. Make sure your batter is the right consistency (like heavy cream) and don’t cook the crepes for too long on the second side. Also, let the crepes cool slightly before filling—hot crepes are more fragile.
Can I use a different type of cheese? Yes, you can use small-curd cottage cheese (drained well), farmer’s cheese, or a combination of ricotta and mascarpone for a richer filling. Just make sure the cheese is well-drained so the filling isn’t too wet, which can make the blintzes soggy.
How do I keep blintzes warm while cooking the rest? Place the cooked blintzes on a baking sheet in a single layer and keep them warm in a 200°F (95°C) oven while you finish frying the remaining ones. This will keep them crisp without drying them out.
Can I bake these instead of frying? Yes, you can. Arrange the filled blintzes in a buttered baking dish, brush the tops with melted butter, and bake in a 375°F (190°C) oven for 15-20 minutes, until golden and heated through. They will be slightly less crispy than pan-fried, but still delicious.
What is the best way to get a golden, even crust? Make sure your skillet is at medium heat and the butter is hot but not browning. Place the blintzes seam-side down first, and don’t overcrowd the pan. Let them cook undisturbed for 3-4 minutes before flipping—this allows a nice crust to form.
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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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