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
NOTES
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.
Nutrition
tried this recipe?
Let us know in the comments!
michelle says
Great recipe 🙂 for anyone curious – this batch amount allowed me to make 11 blintzes in a 8 inch pan.
Hannah says
These blintzes are perfect every time!! Thankyou so much!
Edgar O Quintanilla says
thank you for your recipe. help me a lot
gloria simmons says
Tori, I am a 70 year old lady who’s bubba cooked it all. Mom—not so much. I love your recipes- they are similar to mine and boosts my memory as how it should look like- You are spot on! The blintzes came out perfect! I only added a little more vanilla, nutmet and used Farmer Cheese and no egg.
Andrea says
My mother used to use farmers cheese mixed with the two others and cinnamon, no vanilla..just a variation : )
Dona Schaller says
I am trying your recipe for an international dinner. I can taste their delishness already! Thank you!!!
Tori Avey says
Enjoy Dona!
Beth Ann says
I was in a hurry today for some comfort food so wrapped my ricotta in cheese cloth and squeezed the water out. Worked a dream and I was able to have these wonderfully tasty blintzes in just a little while. Served mine with raspberries as that is what I had on hand. Thanks for the great recipe!
Tori Avey says
Great tip Beth Ann!
Muhammer Simsek says
Perfect recipe like professional
Thank you
Maribel Fex says
My husband is going to attempt to make his first Crepe- Blintzes I got all the ingredients but forgot the crème cheese. So Im thinking crème cheese and Brie? I love Ricotta so im buying all three. I will try to post a picture if I can. Your receipe sounds easy and fun but especially delicious. Mari.
Lior says
This is the first time I’ve made blinches and I’m glad I did it. My aunt in Israel puts them in the oven I believe, but we had fun frying them, and they turn a gorgeous colour. Next time I’m going to try adding cinnamon.
Tip: when the edge of the crepe was in the middle rather than at the side, and we put this join side down in the frying pan first, the blinch sealed shut. Otherwise they came apart a bit. So take extra care to roll them in a way for the join to be in the middle.
Loleni says
Good blintzes! ? thanks! ?
Sylvia says
Will be trying this recipe tonight. My last Shavuot before my conversion is complete!!
Mandy says
The Filling came out rather runny, is this normal?
How do I thicken if needed?
Tori Avey says
Hi Mandy– did you follow the instructions at the beginning of the recipe labeled “the night before”? Those directions should make the filling quite thick.
Kasey says
Tori, this recipe is incredible! Thank you so much! We have already made it twice and will be making it again next weekend. You are amazing! Would give this a million stars. Thank you 🙂 !!!
Tori Avey says
Yay! 🙂 I’ll take a million stars, thanks!!
Lucie says
I have a recipe the suggest using egg roll wraps instead of crapes.
My filling sounds a lot like yours.
I will serve them with strawberries that I microwave with sugars and a small amount of brandy type liquor.
What do you think?
Tori Avey says
I don’t recommend using egg roll wraps, they won’t have a blintz texture. The strawberry topping sounds great, you can also find my from-scratch topping recipe here: https://toriavey.com/toris-kitchen/strawberry-topping/
Sabine says
Yummy recipe for the blintz.
Great idea wrt “draining” the ricotta, even for just 2 hours.
Thanks bunches.
Sabine
Chaela says
Do you serve the strawberry sauce hot or cold?
Tori Avey says
It can be served either way. With blintzes, serve warm.
Jay H. says
I have a question regarding the sugar. I am diabetic and, I want to try and make Blintzes. I need to know,. what can I substitute for sugar, and what is the ratio of this substitute to sugar ?
Thank you.
Ashley at ToriAvey.com says
Hi Jay, Tori’s assistant Ashley here. You might try using a splenda sugar substitute.
Christine Vandecar says
I use and love your recipe but I use cottage cheese and red raspberry jam and sprinkle crumbled up pieces of jimmy deans sausage and then roll it up and put red raspberry jam on top and then eat.
Rich Levine says
Hi there. Making this for the first time for Break Fast. Can I double or triple the recipe for each (crepe & filling) w/ no impact? Thabnks
Ashley at ToriAvey.com says
Hi Rich, Tori’s assistant Ashley here. Increasing the amount of ingredients to double or triple the recipe shouldn’t be a problem.