Cheese blintzes are thin, crepe-like pancakes wrapped around a creamy, lightly sweetened cheese filling, then pan-fried until golden and served warm. They are a beloved staple in Jewish and Eastern European cuisines, often enjoyed for breakfast, brunch, or as a comforting dessert. This recipe creates a tender, slightly crisp exterior with a rich, tangy center that is surprisingly simple to make at home.
Ingredients
- For the crepes:
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 2 large eggs
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- 1/4 teaspoon salt
- For the filling:
- 1 1/2 cups (340 g) farmer cheese or ricotta (well-drained)
- 1 large egg yolk
- 2 tablespoons (25 g) granulated sugar
- 1/2 teaspoon vanilla extract
- Zest of 1/2 lemon (optional)
- Pinch of salt
- For serving:
- Sour cream
- Fresh berries or fruit preserves
- Powdered sugar (optional)
Instructions
- Make the crepe batter: In a blender or mixing bowl, combine the flour, milk, eggs, melted butter, and salt. Blend or whisk until smooth. Let the batter rest for 15 minutes at room temperature. This relaxes the gluten and helps the crepes be tender.
- 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, tilting the pan to coat the bottom evenly. Cook for 1–2 minutes until the edges look set and the bottom is lightly golden (the top will still be pale). Flip and cook for another 30 seconds. Slide the crepe onto a plate. Repeat with the remaining batter, stacking the crepes with parchment paper between them to prevent sticking. You should get about 8 crepes.
- Make the filling: In a medium bowl, combine the farmer cheese, egg yolk, sugar, vanilla, lemon zest (if using), and a pinch of salt. Mash with a fork until smooth and well combined. Do not overmix; you want a creamy but not runny filling.
- Fill the blintzes: Place one crepe on a clean work surface, with the lightly browned side facing down. 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 up tightly like a burrito. Repeat with the remaining crepes and filling.
- Pan-fry the blintzes: Heat a large skillet over medium heat and add a thin layer of butter. Place the blintzes seam-side down in the skillet, working in batches if needed. Cook for 2–3 minutes per side, until golden brown and crisp. Do not crowd the pan; leave space between each blintz.
- Serve immediately: Transfer the hot blintzes to plates and top with sour cream, berries, preserves, and a dusting of powdered sugar if desired.
Tips
- Drain wet cheeses: If using ricotta, place it in a fine-mesh strainer over a bowl for at least 30 minutes before mixing the filling. Excess moisture will make the filling runny and soggy blintzes.
- Don’t overfill: Use about 2 tablespoons per crepe. Too much filling makes them hard to roll and they may burst during frying.
- Keep crepes covered: As you cook the crepes, cover the stack with a clean kitchen towel to keep them from drying out. Dry crepes crack when rolled.
- Make ahead: Unfilled, cooked crepes can be refrigerated for up to 2 days or frozen for 1 month. Filled, uncooked blintzes can be frozen for up to 2 months as well.
Serving Suggestions
Cheese blintzes are traditionally served with a dollop of sour cream and a fruit topping. Try them with fresh strawberry slices, blueberry compote, or a spoonful of cherry preserves. A dusting of powdered sugar adds a lovely finish. For a savory twist, skip the sugar and lemon zest in the filling and serve with smoked salmon and dill.
Variations
- Sweet cheese: Add 1/2 teaspoon of cinnamon or a tablespoon of raisins to the filling.
- Chocolate: Fold 2 tablespoons of mini chocolate chips into the cheese mixture.
- Savory blintzes: Replace the sugar with 1/4 teaspoon of black pepper and 2 tablespoons of chopped fresh chives. Serve with sautéed mushrooms or spinach.
- Gluten-free: Use a 1:1 gluten-free flour blend. The crepes will be slightly more delicate, so handle them gently.
Storage and Reheating
Cooked blintzes keep in the refrigerator for up to 3 days in an airtight container. To reheat, warm them in a skillet over medium heat with a little butter for 2–3 minutes per side, or in a 350°F (175°C) oven for 5–7 minutes. You can also freeze cooked blintzes on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat frozen blintzes directly from the freezer in a hot skillet for 3–4 minutes per side, or in the oven at 350°F (175°C) for 10 minutes. Always reheat leftovers to an internal temperature of 165°F (74°C) before serving.
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 or wrap it in cheesecloth and squeeze out the excess liquid. The texture will be slightly lumpier than farmer cheese.
Why did my crepes tear? The batter may be too thin or the pan too hot. Make sure the batter rests for 15 minutes, and cook over medium heat—not high. If the batter seems very thin, add a tablespoon of flour.
Can I bake blintzes instead of frying? Yes. Place the filled blintzes 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. This is a great hands-off method for a crowd.
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 while you finish the remaining batches. This keeps them crisp without overcooking.
Can I make the filling ahead of time? Yes, the filling can be made up to 2 days in advance and stored in the refrigerator. Stir it before using. The crepes can also be made a day ahead and kept stacked in the fridge.
What is the difference between a blintz and a crepe? A blintz is a filled crepe that is then pan-fried. A plain crepe is usually served flat with toppings. The filling and the second cooking step are what make a blintz distinct.
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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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