Sweet cheese blintzes are thin, golden crepes wrapped around a creamy, lightly sweetened farmer cheese filling, then pan-fried until the outside is crisp and the inside is warm and custardy. This recipe delivers a classic Eastern European Jewish comfort food that works beautifully for brunch, dessert, or a special breakfast. The contrast of the tender crepe, tangy cheese, and optional fruit topping is what makes blintzes so beloved.
Ingredients
- For the crepes:
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (15 g) granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/4 cups (300 ml) whole milk
- 2 tablespoons (30 g) unsalted butter, melted, plus more for the pan
- 1/2 teaspoon vanilla extract
- For the cheese filling:
- 2 cups (450 g) farmer cheese (or well-drained ricotta)
- 1 large egg yolk
- 3 tablespoons (40 g) granulated sugar, or to taste
- 1/2 teaspoon vanilla extract
- Zest of 1/2 lemon (optional)
- For frying and serving:
- 2 tablespoons (30 g) unsalted butter, for the pan
- Sour cream, for serving
- Fresh berries or jam, for serving
Instructions
- Make the crepe batter: In a blender or large bowl, combine flour, sugar, salt, eggs, milk, melted butter, and vanilla. Blend or whisk until completely smooth, scraping down the sides. Cover and let rest at room temperature for 20 minutes (this relaxes the gluten and makes the crepes more tender).
- Prepare the filling: In a medium bowl, mash the farmer cheese with a fork until crumbly. Add the egg yolk, sugar, vanilla, and lemon zest (if using). Stir until well combined and smooth. Taste and add more sugar if desired. Set aside.
- Cook the crepes: Heat a 8-inch (20 cm) nonstick 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, tilting the pan to spread it into a thin, even circle. Cook for 1–2 minutes, until the edges look set and the bottom is lightly golden. Flip and cook for another 30 seconds. Slide the crepe onto a plate. Repeat with the remaining batter, stacking crepes with parchment paper between them to prevent sticking. You should have about 12 crepes.
- Fill the blintzes: Place a crepe on a work surface, with the side that was cooked second facing up. Spoon about 2 tablespoons (30 g) of filling onto the lower third of the crepe. Fold the bottom edge over the filling, then fold in the sides, and roll it up into a neat, tight package. Repeat with the remaining crepes and filling.
- Pan-fry the blintzes: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the blintzes in a single layer, seam-side down. Cook for 3–4 minutes per side, until golden brown and crisp. Add more butter as needed for the second batch.
- Serve immediately: Transfer the blintzes to a platter and serve warm, topped with sour cream and berries or jam.
Tips
- Substitute for farmer cheese: If you can’t find farmer cheese, use ricotta that has been drained in a fine-mesh sieve for at least 1 hour, or use a mixture of ricotta and cream cheese. This will change the texture slightly—ricotta is softer and less tangy.
- Make ahead: You can assemble the blintzes a day in advance and keep them covered in the refrigerator. Pan-fry them just before serving.
- Don’t overfill: Using too much filling makes the blintzes difficult to roll and they may burst during frying. A scant 2 tablespoons per crepe is ideal.
- Rest the batter: The 20-minute rest is essential for tender crepes. Skipping it can make them tough and rubbery.
Serving Suggestions
Serve blintzes warm with a dollop of sour cream and a spoonful of fruit compote, fresh berries, or your favorite jam. A dusting of powdered sugar and a drizzle of honey also work beautifully. For a more decadent dessert, top with a warm blueberry or cherry sauce.
Variations
- Lemon-ricotta blintzes: Use ricotta instead of farmer cheese and add 1 tablespoon of lemon juice and 1 teaspoon of lemon zest to the filling.
- Chocolate blintzes: Add 2 tablespoons of cocoa powder to the crepe batter and use a filling of sweetened mascarpone or cream cheese with mini chocolate chips.
- Savory blintzes: Omit the sugar and vanilla from both the crepes and filling. Use a mixture of ricotta, grated Parmesan, and chopped herbs, then serve with a tomato sauce.
- Baked blintzes: Instead of pan-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 and heated through.
Storage and Reheating
Refrigerate any leftover blintzes 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 10–15 minutes, or until heated through. You can also reheat them in a skillet over medium heat with a little butter. Blintzes can be frozen, uncooked or cooked, for up to 2 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use cottage cheese instead of farmer cheese? Yes, but you must drain it well in a sieve for at least 2 hours, then press out excess liquid. Cottage cheese has a looser texture and higher moisture, so the filling may be softer.
Why are my crepes tearing? The batter may be too thick or the pan too hot. Add a splash of milk to thin the batter, and make sure the pan is at medium heat, not high. Also, let the crepes cook until the edges are set before flipping.
Can I make the batter in advance? Yes, you can refrigerate the batter for up to 24 hours. Let it come to room temperature and give it a quick whisk before using.
Do I have to pan-fry the blintzes after filling? No, you can serve them as soft crepes, but pan-frying gives them a crisp exterior and warms the filling, which is traditional. If you skip it, serve them at room temperature or gently warm in the oven.
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.
What is the best way to roll a blintz? Place the filling on the lower third, fold the bottom over the filling, then fold the sides in like an envelope, and roll upward. Make sure the ends are tucked in to prevent leaking.
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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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