Cheese Blintzes

Chag Sameach and Happy Shavuot to all of you! Continuing with our dairy theme, here is another Shavuot favorite–the blintz. A blintz is a thin crepe-like pancake filled with cheese. Blintzes are pretty easy to make, and they’re one of the most delicious things EVER (in my humble opinion). If you’ve never made a blintz, this blog will walk you through the process.

My blintz recipe includes vanilla in both the blintz and the filling, which gives it a delectable flavor and aroma. You can actually eat these blintzes without the cheese filling (if you cook them on both sides), they are pretty tasty on their own. I prefer them stuffed with cheese! For the blintz filling I use a blend of lowfat ricotta cheese and cream cheese. If you’re watching your fat intake, try subbing nonfat ricotta and Neufchatel cheese. The blintzes are sweet, but not overly sweet. They’re perfect for breakfast or brunch.

For my Strawberry Topping recipe, click here. These blintzes are great both with topping and without. Enjoy!

Note: When I originally published this post, a reader gave me a tip to only cook the blintzes on one side before stuffing, which saves a substantial amount of prep time. I’ve been making them that way ever since! I’ve updated the blog with new photos to reflect this process. Thanks for the tip Phyllis!

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Cheese Blintzes

Blintz Ingredients

  • 4 eggs
  • 1 cup flour
  • 1/3 cup sugar
  • 3/4 cup milk
  • 1/4 cup water
  • 1 tsp vanilla
  • Pinch of salt
  • Nonstick cooking oil spray
  • Vegetable oil with a high smoke point for frying (grapeseed or peanut oil works best)

You will also need

  • Nonstick skillet

Filling Ingredients

  • 1 cup lowfat ricotta cheese
  • 1 package (8 oz.) cream cheese
  • 1/4 cup sugar
  • 1 egg yolk
  • 2 tsp fresh lemon juice
  • 1 tsp vanilla
  • Pinch of salt
Total Time: 30 Minutes
Servings: 8-9 blintzes
Kosher Key: Dairy
  • Blend all of the blintz ingredients together using a food processor, blender, immersion blender or electric hand mixer. Consistency of the batter should be smooth (no lumps). Alternatively, you can use a fork to mix all ingredients together until the batter is smooth. Make sure you get rid of all the lumps.
  • Warm up a nonstick skillet on medium heat until hot. The skillet is ready when a drop of water sizzles on the surface of the pan. If the water pops or jumps out of the pan, the skillet it too hot—let it cool slightly before starting. If the water sizzles, it’s at the perfect temperature. Grease the entire surface of the hot pan generously with nonstick cooking oil spray (keep the oil spray away from gas stovetop flame).
  • Pour the blintz batter by 1/3 cupfuls into the pan, then tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.
  • Let each blintz cook for 60-75 seconds until the edges of the blintz brown and the bottom of the blintz is lightly golden. You can tell it's ready by touching the center of the pancake's surface-- it should be dry and slightly tacky to the touch. Do not flip the blintz to cook the other side. Use a spatula to take the blintz out of the pan and place it on a plate.
  • Keep the blintzes separated by pieces of parchment paper, wax paper, or paper towels. This will help keep them from sticking together.
  • When all of the blintzes are cooked, create your filling. Put all of the filling ingredients into a mixing bowl, then use a fork to mix them well. Filling should be well blended but slightly lumpy.
  • Now you’re going to stuff and wrap up your blintzes! Put 3 tbsp of filling on the lower part of the blintz, about an inch from the edge.
  • Fold the lower edge of the blintz up over the filling.
  • Fold the sides of the blintz inward, as though you’re folding an envelope.
  • Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.
  • When the blintzes are stuffed and rolled, you are ready to fry them. Pour ¼ cup of vegetable oil into the skillet and heat over medium until hot. Do not let the oil turn brown or start smoking—if this happens, discard the oil and try again. Cook the blintzes in batches of 3--this will give you space to turn them easily in the pan. Carefully place the stuffed blintzes flap-side down into the hot oil. The blintzes should fry for 1 ½ to 2 minutes until they’re brown and crispy.
  • Turn the blintzes carefully using a spatula and/or tongs, then fry for an additional 1 ½ - 2 minutes. Blintzes should be evenly browned on both sides.
  • Serve blintzes warm. They can be served as-is or topped with fruit topping, sour cream, applesauce, whipped cream or maple syrup.

Comments (111)Post a Comment

  1. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Wow! I love the pics and what a great recipe. My hubby is the crepe maker in our house and I’m sending him your blog with a special request that he make them for us this weekend. I bet my toddler will love them as well. Thanks and keep the recipes coming!

  2. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    these look gorgeous.

    the woman who teaches cooking at our shul taught us that we don’t have to bother to flip the crepes. just cook one side, dump it out of the pan, and fill the cooked side. then the less cooked side (it’s not really raw) is on the outside when you fry them again. and if you make blintz souffle (although really, why would anyone make blintz souffle from homemade blintzes!?) you can jsut line them up in the pan and not have to worry about the outsides being fried….
    it does save a step and make the crepe making go more quickly.

  3. Always looking for new ways to use strawberries, we have so many this time of year in the garden I never know what to do with them. I will try this!

  4. Glad you all enjoyed the recipe, I made a batch today and they disappeared VERY quickly. David, Bubbe’s way is always the best– but butter tends to have a low smoke point, which is why I don’t use it try fry very often. It does taste good though! Phyllis that is an excellent tip, I will have to try it that way next time. Thank you!

  5. always wanted to learn how to make jewish food, ur site is super helpful and this looks awesome thank u!!

  6. Ihad the opportunity to be a part of a Jewish Community when I was young. I miss the hospitality, the food, and especially the seda. Blintzes bring back sweet memories. Thanks for the site!!

  7. These look incredible, but I bet they taste even better. I’m going to make them this weekend. As someone said, they are dairy goodness and you are the dairy godess, or is that somehow blasphemous to say? Anyway, thanks. ~NS~

    1. Ditto that, “other Phil”… When I came home to Las Vegas from 2 tours in Danang, my first stop was to schmooze with old “uncles” at the Flamingo where my “Da” was a Maitre’D. All us Chicagoans ask the same question FIRST; “Hey, ya’ hungry?” I wanted cheese blintzes with blueberries and sour cream in the 24/7 coffee shop. Although a new “nondrinker,” the “auntie” family friend waitress snuck in a small glass of Manischewitz blackberry wine with a hug, a wink, and “Hey, Schatzi, ya probably need some extra iron.” I knew then I was finally home.

  8. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Ah these are just what I have been looking for, reminds me of my grandma’s! I am going to try them this weekend! Yum, I miss grandma’s blintzes!

  9. Blintzes are fun and easy to make but you can double your batch and freeze them up to a month in the freezer. There is so many things you can fill a blintze with too. I’m going to try this recipe with the ricotta cheese and cream cheese but I use to use cottage cheese and cream cheese with sour cream and strawberries on top.

  10. These blintzes were incredible and sublime! I made them for a Shavuot dinner with the raspberry sauce and they were a total hit. Guests were wrangling over the last one! I did use whole milk “ricotta con latte” for a creamier filling, in addition to the specified cream cheese. Perfect crepe texture and excellent filling with vanilla essence. Thank you!

    1. Naomi, I am so thrilled that you enjoyed the blintzes! I’ll bet the whole milk ricotta brought them to a new level of yum. Next time I want to try them with ricotta from one of the local organic farms here in Cali, there are some great ricotta producers here. Thanks for reporting back! :)

  11. I just love blintzes and can’t wait to try this recipe. My family is Polish and we grew up on crepes (or Platzkies as we called them). A tip for stacking crepes that eliminates the need to put paper between them is to use a light sprinkling of sugar ( I use Splenda even) on top of each crepe. They don’t stick and even freeze well using this method. I enjoy your recipes very much!

  12. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    I always made my blintzes with baker’s cheese and friendship farmer’s cheese, but the baker’s cheese is almost impossible to find now.
    Have you tried topping them with strawberries mashed with sugar and not adding the cornstarch? yum!

  13. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Thank you for this, they were delicious. I used whole milk ricotta. For the children there was a bit too much filling, next time I’ll fill them a bit less and reduce the sugar somewhat, they were just a bit too sweet.

    1. Happy you liked them Emily! I’m actually thinking about reducing the sugar to 2 tbsp in the filling. Next time I try it I will do that and if the flavor is good I will update the recipe.

  14. fabuloso recipe! i would also cut back on the sugar for the filling and the strawberry sauce doesn’t need any sugar esp if the berries are sweet. i made them in a small pan-a 5.5-6″ and they came out slightly thick. will have to buy a bigger pan for next time. they r easy to make.

  15. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    This was phenominal!!! My very first attempt and it won’t be my last. I was surprised how easy they were to make and also how well the blintzes themselves were quite easy to work with. I used 2 tbsp of filling and feel that was enough, as the first two I did with the 3 tbsp were a bit too heavy. I topped mine with heated strawberry preserves with fresh strawberries added. It was perfect and everyone raved!! Thank you again, I love this website and always enjoy reading your stories and how it pertains to the receipe. Look forward to more great receipes.

  16. I am inspired by your recipe to make a huge platter for a Chanukah party this week. What do you advise as the best way to make in advance and re-heat? Thanks!

  17. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    All these suggestions are great. I’d like to add one that makes it a little more savory (although my heart belongs to the original): I stuff the bletl (crepe) with left over mashed potatoes and sauteed onions. I sometimes add peas or other shredded vegetables with a smidgeon of the potato to hold it together. Procede as usual. The potato blintzes are a great side dish too.

  18. i use gee has so much more flavor than oil and has a high heating point. It can be bought in super market….but if you go to an indian or middle easter store the gee is cheaper…plus gee will keep for a long time without refridgeration…

  19. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I had never had blintzes before. My boyfriend raved about them so I set out on the Internet to read up and figure out the process. I ended up following your recipe. They were delicious and he raved. Great tip using the grapeseed oil. What a difference that makes! Yum! Thanks for sharing!!!

  20. Nice site…love the photos.

    Question…How big should the frying pan be for making and frying the blintz?

    How deep should the oil be?

  21. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    I’m glad google took me here. I am in a blog writing challenge for this month and the theme for the day was “Where can I get a good blintz.” So I decided to make some. And this is the recipe I used (and blogged about). Mine didn’t come out as good looking as yours in my photos, but they were so good. Thanks for the great recipe!

  22. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    My husband wanted blintzes and google brought me to your site. I feel like the process took me a little longer than 30 mins but it was well worth the wait. My husband couldn’t stop raving about them. My only complaint (nothing to do with your recipe but instead me)..I browned the blintzes a little too much but it was still delicious. The strawberry topping was AMaZING! Thanks for the easyness of your recipe

  23. I just made these, but I used low salt farmer cheese (I added a pinch of extra salt to the cheese mix) instead of ricotta because I didn’t have ricotta. My mom can’t stop raving about them. She’s a major blintz lover, and she said these are the best she’s had. Next time, I’ll be sure to follow the recipe exactly as written. I’m sure they’re even better. Thank you!

  24. My gramma & mother made our blintzes different. they were made with dry cottage cheese no sugar!!!!.to this day I wont eat them if they have sugar in them. I guess it depends on part of europe u came from.My mothers family came from russia .

  25. These make me think of my mother. She made them but I never watched how she did hers. I just ate them! I have her handwritten recipe. Makes me want to make some in her remembrance for Mother’s day. She also made a blueberry sauce for them.

  26. Hi. It’s that time of year again when my Grandmother used to make stoneicla..I heard them also called blueberry torpedoes. She came, originally, from Poland. Make them for Shavout every year. I have been looking everywhere too find the recipe for them…..no luck! If any one ever heard of them…they are sort-of Danish like with blueberry filling and some sugar on the top. They are shaped like an eye shape…Oy. .but the blueberry is completely inside. Also, of course, not sure of that spelling! Sorry. Anybody, somebody….please help with this recipe! Thanks…Bobbie

    1. Try checking out easteuropeanfood.about.com – many authentic Polish recipes including one for “cats eye” cookie/pastry.

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