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 ricotta cheese and cream cheese. If you’re watching your fat intake, try subbing nonfat ricotta and Neufchatel cheese. You can also use farmer’s cheese. The blintzes are sweet, but not overly sweet. They’re perfect for breakfast or brunch, especially when served with a side of scrambled eggs.
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! Also, I have added a step for draining the ricotta cheese, which helps the filling to thicken and not spread.
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Cheese Blintzes
Ingredients
Blintz Ingredients
- 4 large eggs
- 1 cup flour
- 1/3 cup sugar
- 3/4 cup milk
- 1/4 cup water
- 1 teaspoon vanilla
- Pinch salt
- Nonstick cooking oil spray
- Vegetable oil with a high smoke point for frying (grapeseed or peanut oil works best)
Filling Ingredients
- 1 cup lowfat ricotta cheese (you can use farmer's cheese if you prefer, which Is drier and thicker)
- 8 ounces cream cheese (1 package)
- 1/4 cup sugar
- 1 large egg yolk
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla
- Pinch salt
Instructions
- The night before: Place the ricotta cheese from the filling ingredients into a strainer lined with cheesecloth placed on top of a bowl. Let the ricotta drain overnight in the refrigerator to remove excess liquid. Note-- this step is optional, it will help the filling to thicken so it won't be quite so soft and goopy in the center. 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.
NOTES
Nutrition
tried this recipe?
Let us know in the comments!
I love Blintzes
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.
Thank you so much for this wonderful recipe!!!! I cannot wait to make them homemade instead of Golden´s frozen!!!!
They look wonderful!
Thank you for this post…wonderful explanation to share with those who might not grasp the significance of Shavuot. And, the recipes look so delicious.
My favorite!
Om nom nom!
that does look yummy!
that looks so good!
Love Cheese Blintzes….they are so yummy….
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 .
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!
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
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!
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?
your link to the strawberry topping won’t open properly. I’d love that recipe too!
Granny Janny, the link appears to be working on my end… maybe it was a temporary glitch? Try clicking again and let me know. Here’s the direct link: http://theshiksa.com/2010/05/21/strawberry-topping/
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!!!
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…
Hi Steven, yes ghee will work for frying too… though it’s slightly more prone to spattering when you fry with it. Here’s a link to my tutorial for making your own ghee: http://theshiksa.com/2013/01/15/how-to-clarify-butter/
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.
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!