Cheese Blintzes
Delicate, thin crepes filled with a sweet and creamy cheese mixture, pan-fried to a perfect golden brown. This classic Jewish-American comfort food is a wonderful treat for breakfast, brunch, or dessert, often served with a dollop of sour cream and fruit preserves.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the Crepe Batter
- b.In a large bowl, whisk together the all-purpose flour, 1 tbsp of granulated sugar, and salt.
- c.In a separate medium bowl, whisk the 2 large eggs, whole milk, and water until combined.
- d.Gradually pour the wet ingredients into the dry ingredients, whisking continuously until the batter is smooth. Whisk in 2 tablespoons of melted butter.
- e.For a perfectly smooth batter, strain it through a fine-mesh sieve into a clean bowl. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. This resting period is essential for tender crepes.
- 2
Step 2
- a.Make the Cheese Filling
- b.While the batter rests, prepare the filling. In a medium bowl, combine the farmer's cheese, egg yolk, 1/4 cup of granulated sugar, vanilla extract, and lemon zest.
- c.Mix with a spoon or spatula until the filling is smooth and creamy. Cover and refrigerate until ready to use.
- 3
Step 3
- a.Cook the Crepes
- b.Heat an 8-inch non-stick skillet or crepe pan over medium heat. Give the rested batter a quick whisk.
- c.Pour approximately 1/4 cup of batter into the center of the hot pan. Immediately tilt and swirl the pan to spread the batter into a thin, even circle.
- d.Cook for 60-90 seconds, just until the edges start to curl and the surface appears dry and set. Do not flip the crepe; it should be cooked on one side only.
- e.Carefully slide the finished crepe onto a plate or a sheet of parchment paper. Repeat with the remaining batter, stacking the crepes as you go. You should have about 8 crepes.
- 4
Step 4
- a.Assemble the Blintzes
- b.Lay one crepe on a clean work surface with the cooked side facing up.
- c.Spoon about 2 heaping tablespoons of the cheese filling onto the lower third of the crepe.
- d.Fold the bottom edge of the crepe up and over the filling. Fold in the left and right sides, creating an envelope shape.
- e.Roll the crepe up from the bottom to form a neat, sealed package. Place it seam-side down on a tray. Repeat with the remaining crepes and filling.
- 5
Step 5
- a.Fry the Blintzes
- b.In a large skillet, melt 1.5 tablespoons of the remaining unsalted butter over medium heat.
- c.Once the butter is sizzling, carefully place 4 blintzes in the pan, seam-side down. Be sure not to overcrowd the skillet.
- d.Fry for 2-4 minutes per side, until they are beautifully golden brown, crisp, and the cheese filling is warmed through.
- e.Transfer the cooked blintzes to a plate. Add the remaining 1.5 tablespoons of butter to the skillet and fry the second batch.
- f.Serve immediately while warm.
- 6
Step 6
- a.Serve and Enjoy
- b.Serve the warm cheese blintzes with a generous dollop of sour cream and your favorite fruit preserves, or a simple dusting of powdered sugar.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Resting the crepe batter is crucial for tender crepes. Don't skip this step!
- 2For the driest cheese filling, if using cottage cheese, press it in a cheesecloth-lined sieve for at least an hour to remove excess moisture.
- 3Cook the crepes on one side only. The uncooked side helps the blintz seal properly and gives a better texture after frying.
- 4Don't overfill the blintzes, or they might burst open while frying. About 2 tablespoons is the perfect amount.
- 5Blintzes can be assembled ahead of time, covered, and refrigerated for up to 2 days. Fry just before serving.
- 6To freeze, place assembled but unfried blintzes in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. They can be fried directly from frozen, adding a few extra minutes of cooking time.
Adapt it for your goals.
Savory Filling
For a savory version, omit the sugar, vanilla, and lemon zest from the filling. Instead, mix the cheese with sautéed onions, mushrooms, spinach, or seasoned mashed potatoes.
Fruit FilledFruit-Filled
Add 1/2 cup of fresh blueberries, raspberries, or finely diced cooked apples to the cheese mixture for a fruity twist.
Cream Cheese FillingCream Cheese Filling
Substitute the farmer's cheese with an 8-ounce block of softened cream cheese for an even richer and creamier filling.
Why this is on our healthy list.
Good Source of Protein
The combination of cheese and eggs provides a significant amount of high-quality protein, which is essential for muscle maintenance, tissue repair, and keeping you feeling full.
Rich in Calcium
The farmer's cheese and milk are excellent sources of calcium, a vital mineral for maintaining strong bones and teeth, as well as proper nerve and muscle function.
Provides Energy
The carbohydrates from the flour and sugar in the crepes and filling offer a quick source of energy, making this a satisfying dish for breakfast or brunch.
Frequently asked questions
A typical serving of two cheese blintzes contains approximately 550-650 calories, not including toppings like sour cream or preserves. The exact number can vary based on the type of cheese and amount of butter used.