Heavenly Cheese Blintzes: A Deliciously Sweet Breakfast Tradition

There’s something magical about biting into a perfectly made cheese blintz—that delicate, paper-thin pancake wrapped around a sweet cheese filling, pan-fried to golden perfection, and topped with fruit or a dollop of sour cream. I’ve been making these delightful treats for years, and I’m excited to share my foolproof recipe that delivers consistent results every time.

Cheese blintzes hold a special place in many culinary traditions, particularly in Eastern European and Jewish cuisine. While they might seem intimidating to make at first, I’ve broken down the process into simple steps that even novice cooks can follow with confidence. The result? A breakfast or dessert that will impress everyone at your table.

What Are Cheese Blintzes?

Cheese blintzes are essentially thin pancakes (crepes) wrapped around a sweet cheese filling, then pan-fried until golden and crispy on the outside. The contrast between the delicate wrapper and the rich, creamy interior creates a heavenly combination that’s hard to resist.

The beauty of blintzes lies in their versatility. While cheese is the traditional filling, you can experiment with fruit, chocolate, or even savory options. Today, I’m focusing on the classic sweet cheese version that has stood the test of time.

The History Behind Cheese Blintzes

Before diving into the recipe, let’s take a moment to appreciate the rich history of this dish. Blintzes originated in Central and Eastern Europe, particularly in Jewish communities. The word “blintz” comes from the Yiddish “blintze,” which itself derives from the Russian “blin” (meaning pancake).

These delectable treats became especially popular for Shavuot, a Jewish holiday that traditionally features dairy foods. However, their appeal quickly spread beyond religious and cultural boundaries, becoming a beloved breakfast and dessert option worldwide.

What makes a truly authentic cheese blintz is the delicate balance between the crepe-like exterior and the sweet cheese filling. The crepes should be paper-thin yet sturdy enough to hold the filling, while the cheese mixture should be sweet but not cloying, with just the right amount of texture.

Essential Equipment

Before getting started, gather these kitchen tools to ensure smooth sailing:

• Non-stick skillet (8-inch is ideal for perfectly sized blintzes)
• Mixing bowls (separate ones for crepe batter and filling)
• Whisk
• Measuring cups and spoons
• Spatula (preferably silicone or rubber)
• Pastry brush (for buttering the pan)
• Plate or baking sheet for stacking crepes
• Clean kitchen towel (to cover finished crepes)

Having everything ready will make the process much more enjoyable and efficient.

The Perfect Cheese Blintz Recipe

Now, let’s dive into the recipe itself. I’ve perfected this over many years, adjusting proportions and techniques to create blintzes that consistently wow everyone who tries them.

Ingredients

For the Crepes:

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 3 large eggs
• 1 1/4 cups milk
• 1/4 cup water
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• Additional butter for cooking

For the Cheese Filling:

• 16 oz (2 cups) farmer cheese or cottage cheese (drained well)
• 8 oz (1 cup) cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• Pinch of salt

For Serving:

• Fresh berries (strawberries, blueberries, raspberries)
• Powdered sugar for dusting
• Sour cream
• Fruit compote or preserves
• Maple syrup or honey

Preparing the Crepe Batter

1. In a large bowl, whisk together the flour, salt, and sugar until well combined.
2. In a separate bowl, beat the eggs, then add milk, water, melted butter, and vanilla extract.
3. Gradually pour the wet ingredients into the dry ingredients, whisking continuously to prevent lumps.
4. Whisk until the batter is completely smooth. It should be thin, similar to heavy cream in consistency.
5. Cover the batter with plastic wrap and refrigerate for at least 30 minutes (or up to overnight). This crucial step allows the flour to fully hydrate and the gluten to relax.

Making the Cheese Filling

1. If using cottage cheese, drain it well by placing it in a fine-mesh strainer for about 30 minutes. You can also pulse it in a food processor a few times to break down large curds.
2. In a medium bowl, combine the farmer cheese or drained cottage cheese with softened cream cheese. Mix until smooth.
3. Add the sugar, egg yolk, vanilla extract, lemon zest, lemon juice, and salt. Mix thoroughly until all ingredients are fully incorporated.
4. Taste and adjust sweetness or lemon flavor if needed.
5. Refrigerate the filling while you prepare the crepes.

Cooking the Crepes

This is where the magic begins. The key to perfect blintz crepes is cooking them on only one side, which makes them easier to fold:

1. Remove the batter from the refrigerator and give it a quick whisk if it has separated.
2. Heat an 8-inch non-stick skillet over medium heat. Lightly brush with butter.
3. Pour about 1/4 cup of batter into the center of the pan, then immediately tilt and swirl the pan to spread the batter into a thin, even layer that covers the bottom.
4. Cook until the top looks set and the edges begin to curl slightly, about 1-2 minutes. Unlike regular crepes, you’ll only cook these on one side.
5. Carefully lift the edge with a spatula and transfer the crepe to a plate, cooked side down.
6. Continue with the remaining batter, stacking the crepes with the cooked side down. Cover with a clean kitchen towel to keep them from drying out.
7. If needed, place a small piece of parchment or wax paper between crepes to prevent sticking.

Filling and Folding the Blintzes

Here’s where we transform simple crepes into magnificent blintzes:

1. Place a crepe on a flat surface with the cooked side down (the prettier side should be facing down).
2. Spoon about 2-3 tablespoons of the cheese filling onto the lower third of the crepe.
3. Fold the bottom edge up over the filling.
4. Fold in the sides.
5. Roll the crepe away from you to form a neat rectangular package, similar to folding a burrito.
6. Place the filled blintz seam-side down on a plate or baking sheet.
7. Repeat with the remaining crepes and filling.

Cooking the Blintzes

1. Heat a large skillet over medium heat and add 2 tablespoons of butter.
2. Once the butter is melted and bubbling, place the blintzes seam-side down in the pan. Don’t overcrowd; cook in batches if necessary.
3. Cook until golden brown on the bottom, about 2-3 minutes.
4. Carefully flip and cook the other side until golden brown, about 2 minutes more.
5. Transfer to a serving plate.

Serving Suggestions

Now comes the fun part—serving these delicious creations! Here are my favorite ways to enjoy cheese blintzes:

• Dust with powdered sugar and serve with fresh berries
• Top with a dollop of sour cream and a drizzle of honey
• Spoon fruit compote or preserves over the top
• Serve with a side of maple syrup for dipping
• Add a sprinkle of cinnamon for extra warmth

Nutritional Information

For those watching their intake, here’s the approximate nutritional breakdown per serving (2 blintzes):

Make-Ahead and Storage Tips

One of the best things about blintzes is that they can be prepared in advance:

• Crepes: Make them up to 3 days ahead and store in the refrigerator with parchment paper between layers.
• Filling: Can be prepared 2 days in advance and stored covered in the refrigerator.
• Assembled (uncooked) blintzes: Freeze in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months.
• Cooked blintzes: Refrigerate for up to 2 days. Reheat in a skillet with a bit of butter or in a 350°F oven until warmed through.

Troubleshooting Common Blintz Problems

Even experienced cooks can run into issues when making blintzes. Here are solutions to the most common problems:

Variations to Try

While traditional cheese blintzes are heavenly, don’t be afraid to experiment with these delicious variations:

• Apple-Cinnamon: Add 1/4 cup of sautéed apples and 1/2 teaspoon of cinnamon to the cheese filling
• Berry Bliss: Mix 1/4 cup of fresh or frozen berries into the cheese filling
• Chocolate Lover’s: Add 2 tablespoons of cocoa powder and an extra tablespoon of sugar to the cheese filling
• Savory Option: Omit the sugar and vanilla, add herbs, sautéed mushrooms, and caramelized onions
• Ricotta Replacement: Substitute ricotta for farmer cheese for a different texture
• Lemon-Blueberry: Add extra lemon zest and fold in 1/4 cup fresh blueberries

The Perfect Blintzes: Tips from a Pro

After years of making blintzes, I’ve collected some insider tips that make all the difference:

1. Rest the batter: Allowing the crepe batter to rest helps eliminate lumps and creates a more tender result.
2. One-sided cooking: Remember, unlike regular crepes, blintz crepes are only cooked on one side.
3. Temperature matters: Use room temperature eggs and milk for the smoothest batter.
4. The first crepe rule: Accept that the first crepe might be a “test” that doesn’t turn out perfectly.
5. Don’t overfill: It’s tempting to add more filling, but less is more for proper folding.
6. Watch your heat: Maintain medium heat throughout cooking to avoid burning.
7. Butter is better: Use real butter both in the batter and for cooking for the best flavor.
8. Proper sealing: Make sure to fold and seal the blintzes well to prevent filling from leaking during cooking.

Frequently Asked Questions

Can I make blintzes gluten-free? Yes! Substitute the all-purpose flour with a gluten-free blend. I recommend using a 1:1 baking flour substitute for best results.

How do I know when my crepe is ready to flip out of the pan? The edges will start to curl slightly, and the surface will look dry but not browned. This typically takes 1-2 minutes.

Can I use a blender for the crepe batter? Absolutely! A blender creates an ultra-smooth batter with minimal effort. Blend for about 30 seconds, scrape down the sides, then blend for another 10 seconds.

What’s the difference between blintzes and crepes? Blintzes are specifically crepes that are filled, folded into a package, and then pan-fried. Regular crepes are typically served directly after cooking, often with toppings rather than fillings.

Can I make these dairy-free? Yes, but it changes the character significantly. Use plant-based milk for the crepes and dairy-free cream cheese and tofu for the filling. Add 1 tablespoon of lemon juice to the plant milk before using it.

My cheese filling seems too runny. What should I do? Refrigerate it for 30 minutes to firm up, or add 1 tablespoon of flour to help it set.

Why are my blintzes breaking when I fold them? Your crepes might be too thin or still too hot. Let them cool slightly before filling, and consider making them a bit thicker next time.

Can I bake blintzes instead of frying them? Yes! Brush them with melted butter and bake at 375°F for about 10-12 minutes, flipping halfway through.

A Last Word on Cheese Blintzes

Making cheese blintzes from scratch is truly a labor of love, but the results are well worth the effort. There’s something deeply satisfying about creating this traditional dish in your own kitchen, connecting with culinary traditions that span generations and cultures.

Whether you’re serving them for a special brunch, holiday celebration, or simply as a weekend treat, these cheese blintzes are sure to become a treasured recipe in your collection. The combination of delicate crepes, sweet cheese filling, and your favorite toppings creates a harmonious balance of flavors and textures that’s simply irresistible.

I hope you enjoy making these blintzes as much as I do. Remember, cooking is about both tradition and personal touch—so don’t be afraid to make these your own by experimenting with different fillings and toppings. Happy cooking!