Cheese blintzes strike the perfect balance between creamy and crisp. The rich, cheesy filling contrasts beautifully with the thin, tender crepe shell. They’re versatile—equally delicious hot off the skillet or made ahead and reheated. Plus, they can be customized with different fillings or toppings to suit any taste. If you’ve never made blintzes before, you’ll be surprised how simple and satisfying they are to prepare.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crepes:
Eggs
Milk
Water
All-purpose flour
Salt
Butter or oil (for the pan)
For the cheese filling:
Farmer cheese or ricotta
Cream cheese
Egg yolk
Sugar
Vanilla extract
Lemon zest (optional)
For frying:
Butter or oil
Directions
Make the crepe batter: In a blender or mixing bowl, combine eggs, milk, water, flour, and salt until smooth. Let the batter rest for at least 30 minutes to allow the flour to absorb the liquid.
Cook the crepes: Heat a lightly oiled nonstick skillet over medium heat. Pour a small amount of batter into the pan, tilting to cover the surface. Cook for 1–2 minutes until the crepe sets and the edges lift easily. Do not flip. Remove and repeat until all batter is used. Stack crepes on a plate with parchment between them.
Prepare the filling: In a bowl, mix together farmer cheese, cream cheese, egg yolk, sugar, vanilla extract, and lemon zest (if using) until smooth and creamy.
Assemble the blintzes: Place a crepe cooked-side up on a flat surface. Spoon 2–3 tablespoons of filling onto the bottom third of the crepe. Fold the bottom over the filling, fold in the sides, and roll up like a burrito.
Fry the blintzes: In a skillet, melt butter or heat oil over medium heat. Fry blintzes seam-side down until golden brown, about 2–3 minutes per side.
Serve: Serve warm, optionally topped with sour cream, fruit preserves, or a dusting of powdered sugar.
Servings and timing
This recipe makes approximately 8 blintzes. Prep time: 20 minutes Resting time: 30 minutes Cook time: 20 minutes Total time: 1 hour 10 minutes
Variations
Fruit-filled: Add a spoonful of fruit preserves or fresh berries to the cheese filling.
Savory twist: Omit sugar and vanilla from the filling and add sautéed onions, herbs, or mushrooms.
Gluten-free: Use a gluten-free all-purpose flour blend in the crepes.
Dairy-free: Substitute plant-based cream cheese and a dairy-free ricotta alternative.
Sweet toppings: Serve with blueberry sauce, strawberry compote, or maple syrup.
Nutty flavor: Add crushed walnuts or almonds to the filling for texture.
Cinnamon-spiced: Add a dash of cinnamon to the filling for extra warmth.
Chocolate chip: Stir mini chocolate chips into the cheese mixture for a dessert version.
Mini blintzes: Make smaller crepes and use less filling for appetizer-size blintzes.
Baked version: Place filled blintzes in a buttered baking dish, brush with butter, and bake at 350°F for 20 minutes.
Storage/Reheating
Cheese blintzes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat and cook until warmed through and crisp. Alternatively, you can reheat them in the oven at 350°F for about 10 minutes. For longer storage, freeze the assembled (but unfried) blintzes in a single layer on a baking sheet, then transfer to a freezer bag. Fry directly from frozen or thaw before frying.
FAQs
What is the best cheese to use for blintzes?
Farmer cheese is traditional, but ricotta or a mix of ricotta and cream cheese also work well.
Can I make the crepes ahead of time?
Yes, crepes can be made a day in advance and stored in the fridge, stacked with parchment paper between them.
Are cheese blintzes sweet or savory?
Classic cheese blintzes are slightly sweet, but they can be made savory by omitting sugar and adding herbs or vegetables.
Can I bake blintzes instead of frying them?
Yes, you can bake them at 350°F for 20 minutes, brushing with butter to help them crisp up.
How do I prevent the crepes from tearing?
Let the batter rest, use a nonstick skillet, and don’t make them too thin. Also, avoid overfilling.
Can I freeze cheese blintzes?
Yes, you can freeze them before frying. Freeze in a single layer, then transfer to a bag or container.
What toppings go well with cheese blintzes?
Popular toppings include sour cream, fruit compote, jam, honey, or powdered sugar.
How do I keep blintzes warm for serving?
Place them on a baking sheet in a warm oven (200°F) until ready to serve.
Can I use store-bought crepes?
Yes, store-bought crepes can save time and work well for this recipe.
What makes blintzes different from crepes?
Blintzes are filled, rolled, and then pan-fried after the initial crepe is made, giving them a crispy outer layer.
Conclusion
Cheese blintzes are a delicious blend of creamy filling and delicate crepe, perfect for any time of day. Whether you’re making them for a holiday brunch or a comforting dessert, they’re sure to become a favorite. With their easy-to-customize filling and make-ahead potential, this classic dish is both nostalgic and timeless.
Cheese blintzes are thin crepes filled with a lightly sweetened cheese mixture, then pan-fried until golden and crisp. A classic dish in Eastern European and Jewish cuisines, they can be enjoyed for breakfast, brunch, or dessert.
Author:Catherine
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:1 hour 10 minutes
Yield:8 blintzes
Category:Breakfast, Brunch, Dessert
Method:Pan-Fried
Cuisine:Eastern European, Jewish
Diet:Vegetarian
Ingredients
3 large eggs
1 cup milk
1/2 cup water
1 cup all-purpose flour
1/4 tsp salt
Butter or oil (for the pan)
1 cup farmer cheese or ricotta
4 oz cream cheese
1 egg yolk
2 tbsp sugar
1 tsp vanilla extract
1 tsp lemon zest (optional)
Butter or oil (for frying)
Instructions
In a blender or bowl, combine eggs, milk, water, flour, and salt. Blend or whisk until smooth. Let batter rest for 30 minutes.
Heat a lightly oiled nonstick skillet over medium heat. Pour in a small amount of batter, swirling to cover the surface. Cook for 1–2 minutes until set; do not flip. Remove and repeat with remaining batter.
Stack crepes with parchment paper between each to prevent sticking.
In a bowl, mix farmer cheese, cream cheese, egg yolk, sugar, vanilla extract, and lemon zest until smooth.
Place a crepe cooked-side up on a surface. Spoon 2–3 tbsp of filling onto the bottom third. Fold bottom over, tuck in sides, and roll up like a burrito.
In a skillet, heat butter or oil over medium heat. Fry blintzes seam-side down until golden brown, about 2–3 minutes per side.
Serve warm with sour cream, fruit preserves, or powdered sugar.
Notes
Letting the batter rest improves crepe texture.Crepes can be made ahead and refrigerated with parchment between them.Use store-bought crepes to save time.To bake instead of fry, place in buttered dish and bake at 350°F for 20 minutes.Blintzes freeze well before frying. Fry from frozen or thaw first.
