Loading...
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
Prepare the Crepe Batter
Make the Cheese Filling
Cook the Crepes
A classic, simple pleasure. A perfectly toasted bagel, warm and slightly crisp, slathered with rich, melting butter. The ultimate quick breakfast or snack, ready in just 5 minutes.
Light and fluffy matzah meal pancakes, a cherished Jewish-American tradition for Passover. These versatile fritters, also known as bubaleh, can be enjoyed sweet with syrup or savory with a dollop of sour cream. A simple, comforting treat that comes together in minutes.
A classic, tangy mustard with a spicy kick, just like from your favorite New York deli. Perfect for slathering on pastrami sandwiches, hot dogs, or serving with pretzels. This recipe is simple to prepare, but requires a 24-hour resting period for the flavors to mature perfectly.
A sweet, chunky relish made from crisp apples, crunchy walnuts, and sweet wine. This Ashkenazi-style Charoset is a staple on the Passover Seder plate, symbolizing the mortar used by the Israelites in Egypt.
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.
This jewish_american recipe takes 50 minutes to prepare and yields 4 servings. At 520.9 calories per serving with 24.2g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or dessert.
Assemble the Blintzes
Fry the Blintzes
Serve and Enjoy
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.
Add 1/2 cup of fresh blueberries, raspberries, or finely diced cooked apples to the cheese mixture for a fruity twist.
Substitute the farmer's cheese with an 8-ounce block of softened cream cheese for an even richer and creamier filling.
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.
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.
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.
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.
Cheese blintzes are a rich and indulgent treat, high in calories, fat, and carbohydrates. While they offer protein and calcium from the cheese and eggs, they are best enjoyed in moderation as part of a balanced diet, especially for a special occasion brunch or dessert.
Yes, blintzes are perfect for making ahead. You can assemble them completely, place them on a tray, cover with plastic wrap, and refrigerate for up to 2 days before frying. You can also freeze the assembled, unfried blintzes for up to 3 months.
A crepe is the thin, delicate pancake itself. A blintz is a finished dish where a crepe is used as a wrapper. The crepe is filled (traditionally with a sweet cheese mixture), folded into a packet, and then pan-fried in butter until golden and crisp.
A runny filling is usually caused by excess moisture in the cheese. It's crucial to use a dry cheese like farmer's cheese. If you substitute with cottage cheese or ricotta, you must drain it very well, preferably by pressing it in a cheesecloth-lined sieve for at least an hour.
While all-purpose flour gives the classic texture, you can experiment. A 1-to-1 gluten-free baking flour can be used for a gluten-free version, though the texture may be slightly different. Whole wheat flour can also be used, but it will result in a denser, heartier crepe.