Kosher cheese blintzes are thin, tender crepes wrapped around a creamy, lightly sweetened cheese filling, then pan-fried until golden. They’re a beloved staple in Ashkenazi Jewish cooking, often served for brunch, Shavuot, or any festive breakfast. This recipe uses a simple, foolproof batter and a rich farmer cheese filling, yielding blintzes that are crisp on the outside and luscious on the inside—perfect for a special weekend treat.
Ingredients
- For the crepes:
- 3 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) water
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- For the filling:
- 2 cups (450 g) farmer cheese (or well-drained ricotta)
- 1 large egg yolk
- 2 tablespoons (25 g) granulated sugar, or to taste
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For frying:
- 2 tablespoons (28 g) unsalted butter, for the skillet
- For serving (optional):
- Sour cream, applesauce, or fresh berries
Instructions
- Make the crepe batter: In a blender or large bowl, combine the eggs, milk, water, flour, salt, and melted butter. Blend or whisk until completely smooth. The batter should be thin, like heavy cream. Let it rest for 15 minutes at room temperature (this relaxes the gluten and prevents tough crepes).
- Cook the crepes: Heat a 9-inch (23 cm) nonstick skillet over medium heat. Add a tiny pat of butter and swirl to coat. Pour about 1/4 cup (60 ml) of batter into the center, tilting the pan so it spreads into a thin, even circle. Cook for 60–90 seconds, until the edges lift and the bottom is lightly golden (the top will still look slightly wet). Do not flip. Slide the crepe onto a plate, cooked-side down. Repeat with the remaining batter, stacking the crepes with parchment or wax paper between them. You should have 10–12 crepes.
- Make the filling: In a medium bowl, mash the farmer cheese with a fork until smooth. Add the egg yolk, sugar, vanilla, and salt. Stir until well combined. Taste and adjust sugar if needed.
- Fill the blintzes: Place a crepe on a clean work surface, with the cooked side facing up (the side that was in the pan first). 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 it up into a neat, tight cylinder. Repeat with all crepes and filling.
- Fry the blintzes: In a large skillet, melt 1 tablespoon of butter over medium heat. Place a few blintzes seam-side down in the pan, leaving space between them. Cook for 2–3 minutes per side, until golden brown and crisp. Add more butter as needed for the next batch.
- Serve: Serve hot, with sour cream, applesauce, or berries on the side.
Tips
- Use farmer cheese for authenticity: Farmer cheese is dry and crumbly, which makes the filling hold together without being soggy. If you can’t find it, use ricotta that has been drained in a cheesecloth-lined strainer for at least 2 hours, or substitute a mixture of 1 cup ricotta and 1 cup cream cheese.
- Don’t overfill: Too much filling makes the blintzes burst during frying. Stick to about 2 tablespoons per crepe.
- Keep the pan at medium heat: If the pan is too hot, the crepes brown too quickly and become brittle. If it’s too cool, they’ll be pale and rubbery. Adjust the heat as you go.
- Make ahead: You can assemble the blintzes a day in advance and keep them covered in the fridge. Fry them just before serving—this is the best way to get a crisp exterior.
Serving Suggestions
Serve blintzes warm, with a dollop of sour cream or Greek yogurt and a spoonful of fruit preserves, applesauce, or fresh berries. For a savory twist, top with smoked salmon and a sprinkle of chives. They also pair well with a simple green salad for a light lunch or dinner.
Variations
- Sweet cheese: Add 1/2 cup (60 g) of raisins or dried cranberries to the filling, or mix in a little lemon zest.
- Chocolate: Fold 2 tablespoons of mini chocolate chips into the filling, or spread a thin layer of chocolate hazelnut spread on the crepe before adding the cheese.
- 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 cheese. Fill with sautéed spinach or mushrooms.
- Baked version: Instead of frying, place the filled blintzes in a buttered baking dish, brush with melted butter, and bake at 375°F (190°C) for 15–20 minutes, until golden.
Storage and Reheating
Cooked blintzes can be refrigerated in an airtight container for up to 3 days. To reheat, warm them in a skillet over medium-low heat for 2–3 minutes per side, or in a 350°F (175°C) oven for 10 minutes. They also freeze well: place uncooked blintzes on a baking sheet and freeze until solid, then transfer to a freezer bag. Frozen blintzes can be cooked directly from frozen, adding 2–3 minutes to the frying time. Refrigerate leftovers within 2 hours of cooking.
Frequently Asked Questions
Can I use cottage cheese instead of farmer cheese? Yes, but you must drain it well. Press it through a fine-mesh strainer to remove excess liquid, then mix it with a little cream cheese or sour cream to thicken. The texture will be slightly more lumpy, but it works.
Why are my crepes tearing? Tearing usually happens if the batter is too thick or the pan is too hot. Make sure the batter is thin and let it rest. Also, don’t flip the crepes—they are delicate and only need to cook on one side.
Can I make the batter ahead of time? Yes, you can refrigerate the batter for up to 24 hours. Give it a good stir before using, as the flour will settle.
How do I keep blintzes warm while cooking the rest? Place the cooked blintzes on a baking sheet in a 200°F (95°C) oven, loosely covered with foil, while you fry the remaining batches. They’ll stay warm and crisp for up to 30 minutes.
Are these blintzes pareve? No, they contain dairy (milk, butter, and cheese). To make them pareve, use a non-dairy milk (like oat or almond) and margarine instead of butter, and omit the cheese filling—or use a dairy-free cream cheese substitute. However, the traditional filling is dairy.
Can I use gluten-free flour? Yes, a 1:1 gluten-free all-purpose blend works well. The crepes may be slightly more delicate, so handle them gently.
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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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