Cheese Blintzes
Delicate, golden crepes wrapped around a sweet, creamy cheese filling, then pan-fried in butter until crisp on the outside and meltingly tender inside. A beloved Jewish comfort food that's perfect for brunch or a special breakfast, finished with a dusting of powdered sugar and fresh berries.
For 4 servings
- mix · ~15 min
Make the crepe batter.
1.Combine flour, eggs, milk, water, salt, and 1 tablespoon melted butter in a blender.2.Blend until smooth, about 30 seconds, scraping down sides as needed.3.Pour batter into a bowl, cover, and rest in the fridge for at least 15 minutes.TIPResting the batter relaxes the gluten for more tender crepes. - prep · ~5 min
Make the cheese filling.
1.In a mixing bowl, combine ricotta, softened cream cheese, sugar, vanilla extract, lemon zest, and egg yolk.2.Beat with a fork or whisk until completely smooth and creamy.3.Set aside at room temperature while you cook the crepes. - fry · ~20 min
Cook the crepes.
1.Heat an 8-inch nonstick skillet over medium heat. Lightly brush with melted butter.2.Pour about 3 tablespoons of batter into the pan, tilting quickly to coat the bottom evenly.3.Cook until edges lift and bottom is lightly golden, about 1 minute. Do not flip.4.Slide the crepe onto a plate, golden side down. Repeat with remaining batter, stacking crepes as you go.TIPOnly cook one side — the pale side is the inside where the filling goes. - assemble · ~10 min
Fill and fold the blintzes.
1.Place a crepe golden side down on your work surface.2.Spoon 2 heaping tablespoons of cheese filling into the lower third of the crepe.3.Fold the bottom edge up over the filling, then fold both sides inward.4.Roll forward to form a neat, sealed rectangular packet. Repeat with all crepes. - fry · ~10 min
Pan-fry the blintzes until golden.
1.Melt 2 tablespoons of butter in the same skillet over medium heat.2.Place blintzes seam side down in the pan, working in batches.3.Cook until golden and crisp, about 2-3 minutes per side.TIPUse medium heat — too high and the butter burns before the filling warms through. - serve
Serve warm with toppings.
1.Transfer blintzes to a serving plate, dust generously with powdered sugar.2.Serve immediately with a dollop of sour cream on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For tender crepes, rest the batter in the fridge for at least 15 minutes to relax the gluten.
- 2Drain watery ricotta in a fine-mesh strainer for 30 minutes to avoid a soggy filling.
- 3Cook crepes on one side only — the pale, uncooked side is where the filling goes.
- 4Seal blintzes seam-side down first when pan-frying to prevent them from opening.
- 5Use medium heat when frying blintzes; high heat burns the butter before the center warms.
- 6Make blintzes a day ahead; refrigerate them uncooked, then pan-fry just before serving.
- 7Stack cooked crepes with parchment between them so they don't stick together.
Adapt it for your goals.
Lower-fat
Use part-skim ricotta and reduced-fat cream cheese, and pan-fry in a nonstick skillet with minimal butter (or a spritz of oil). The blintzes will be less rich but still creamy and satisfying.
gluten freeGluten-free
Substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. Add 1 extra tablespoon of milk if the batter seems thick. The crepes will be slightly more delicate but still foldable.
savorySavory
Omit sugar and vanilla from the filling; add salt, black pepper, and fresh chives instead. Fill with a blend of ricotta, grated Parmesan, and sautéed spinach for a brunch or lunch blintz.
fruit swirlFruit-swirl
Swirl 2 tablespoons of raspberry or strawberry jam into the cheese filling before assembling. This adds a fruity ribbon and natural sweetness without extra sugar.
high proteinHigh-protein
Replace 1/4 cup of the all-purpose flour with unflavoured whey or pea protein powder, and use an extra egg in the crepe batter. The texture will be slightly firmer but the protein content increases significantly.
Why this is on our healthy list.
Rich in Calcium
Ricotta and cream cheese provide a good amount of calcium from dairy, supporting bone health and muscle function in each serving.
High-Quality Protein
Eggs and dairy in the crepes and filling supply complete protein with all essential amino acids, aiding muscle repair and satiety.
Contains Vitamin A
Butter and cream cheese offer natural vitamin A (from beta-carotene in milk fat), important for vision and immune health.
Energy from Carbohydrates
The all-purpose flour in the crepes provides a source of complex carbohydrates for sustained energy, especially when paired with protein-rich filling.
Frequently asked questions
Yes, the batter can be refrigerated for up to 24 hours. Give it a gentle whisk before using, as the flour will settle.
