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! Also, I have added a step for draining the ricotta cheese, which helps the filling to thicken so it won’t spread quite so much.
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Cheese Blintzes
8 servings
15 minutes
15 minutes
Dairy
Description
Recipe for cheese blintzes stuffed with ricotta and cream cheese. Includes step-by-step photos. Jewish, kosher, dairy, deli foods.
Ingredients
Blintz Ingredients
- 4 large eggs
- 1 cup flour
- 1/3 cup sugar
- 3/4 cup milk
- 1/4 cup water
- 1 tsp 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
- 8 oz cream cheese (1 package)
- 1/4 cup sugar
- 1 large egg yolk
- 2 tsp fresh lemon juice
- 1 tsp vanilla
- Pinch salt
Recipe Notes
You will also need: Nonstick skillet
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.
Hannah says
May 5, 2019 at 2:30 amThese blintzes are perfect every time!! Thankyou so much!
Edgar O Quintanilla says
February 28, 2019 at 7:47 amthank you for your recipe. help me a lot
gloria simmons says
January 24, 2019 at 10:16 amTori, 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
January 17, 2019 at 3:01 pmMy mother used to use farmers cheese mixed with the two others and cinnamon, no vanilla..just a variation : )
Dona Schaller says
November 16, 2018 at 12:26 pmI am trying your recipe for an international dinner. I can taste their delishness already! Thank you!!!
Tori Avey says
November 16, 2018 at 12:48 pmEnjoy Dona!
Beth Ann says
November 16, 2018 at 4:09 amI 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
November 16, 2018 at 8:07 amGreat tip Beth Ann!
Muhammer Simsek says
October 21, 2018 at 9:54 amPerfect recipe like professional
Thank you
Maribel Fex says
October 21, 2018 at 9:35 amMy 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
July 31, 2018 at 3:45 pmThis 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
June 2, 2018 at 7:32 pmGood blintzes! 😃 thanks! 😉
Sylvia says
May 19, 2018 at 4:45 pmWill be trying this recipe tonight. My last Shavuot before my conversion is complete!!
Mandy says
May 18, 2018 at 1:21 amThe Filling came out rather runny, is this normal?
How do I thicken if needed?
Tori Avey says
May 18, 2018 at 8:28 amHi 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
April 28, 2018 at 8:10 amTori, 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
April 29, 2018 at 8:04 pmYay! 🙂 I’ll take a million stars, thanks!!
Lucie says
March 3, 2018 at 5:01 pmI 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
March 7, 2018 at 10:33 amI 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
February 19, 2018 at 8:53 pmYummy recipe for the blintz.
Great idea wrt “draining” the ricotta, even for just 2 hours.
Thanks bunches.
Sabine
Chaela says
December 14, 2017 at 2:39 pmDo you serve the strawberry sauce hot or cold?
Tori Avey says
December 15, 2017 at 8:40 amIt can be served either way. With blintzes, serve warm.
Jay H. says
November 17, 2017 at 6:06 amI 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
December 4, 2017 at 7:51 amHi Jay, Tori’s assistant Ashley here. You might try using a splenda sugar substitute.
Christine Vandecar says
October 16, 2017 at 7:05 pmI 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
September 26, 2017 at 1:48 pmHi 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
September 26, 2017 at 2:26 pmHi Rich, Tori’s assistant Ashley here. Increasing the amount of ingredients to double or triple the recipe shouldn’t be a problem.
Martha Stevens says
September 10, 2017 at 6:54 amExcellent recipe. I used Cup4Cup gluten-free flour and followed the recipe to the letter otherwise. Thank you.
Ashley at ToriAvey.com says
September 11, 2017 at 10:16 amHi Martha, Tori’s assistant Ashley here. Thanks for letting us know that you had success with the gluten free flour substitute! 🙂
Jamie Levine says
August 23, 2017 at 8:23 amThank you so much for your easy to follow step by step directions! I had never made blintzes before and they came out perfect and so delicious! I didn’t make the topping but they didn’t need it. Will definitely make again!!
Stefka Gabrovska says
August 20, 2017 at 11:40 pmThis is a wonderful recipe! I’ve made it as written a number of times, and I’ve loved it, but recently I made it with just home-made full-fat ricotta (no cream cheese), and it still worked wonderfully! Second recipe from Tori’s website that has become a staple in my house: a couple of times a month, at least! The other one being the chicken shawarma… Thanks, Tori!
Tori Avey says
August 21, 2017 at 9:46 amYou’re welcome! 🙂
Antonio says
July 3, 2017 at 1:50 pmBeing Italian, I used plain whole millk riccotta plus powdered sugar, much like making cannoli’s. EXCELLENT!
In another batch I added chifonade basil, which I grow plenty of. It was a hit with my friends, Jewish and Italian.
clare says
May 30, 2017 at 4:52 pmI made your blintzes for Shavout tonight…followed it as written except substituted farmer’s cheese for the ricotta cheese….and I macerated strawberries…delicious, delicious, delicious !!!!..the first two crepes were “crappy”….tossed and I still got 8 good sized blintzes. THANK YOU !!!!
Sasha says
May 30, 2017 at 1:01 pmWill definitely make again
Ella says
May 29, 2017 at 9:20 amIs it possible to substitute riccota cheese with farmers cheese or cottage cheese? Thanks
Ashley at ToriAvey.com says
May 30, 2017 at 8:20 amHi Ella, Tori’s assistant Ashley here. If you’d like to make blintzes with farmers cheese I suggest checking out this recipe:
https://toriavey.com/toris-kitchen/2013/01/ratners-cheese-blintzes/
Sasha says
May 30, 2017 at 1:00 pmYes this is a very versatile recipe. We used farmer cheese instead of both ricotta and cream cheese, and it came out delicious. We also skipped frying it at the end.
Nancy G says
April 18, 2017 at 3:13 pmI found your recipe and looking forward to trying it. I was wondering if you could use coconut flour instead of regular flour for the blintz?
Ashley at ToriAvey.com says
April 25, 2017 at 3:56 pmHi Nancy, Tori’s assistant Ashley here. We have not tried this recipe with coconut flour, so unfortunately I’m not sure how it would turn out. If you decided to give it a try, please let us know how it turns out!
Patricia says
March 20, 2017 at 3:13 pmI am directing a short play this summer called “Does Mars Have Blintzes? I am not Jewish and have never had a blintz! Thanks for the recipes and comments. I better make some blintzes if I want to have any credibility with my actors!
Brian says
April 19, 2017 at 12:44 pmLove the title of the play! I was looking for recipe to coordinate with my memory. This is it minus added sugars! both sides cooked is the way to go….. no extra frying. Poor Mom couldn’t keep ’em coming fast enough for 5 kids! Still a favorite. Thanks for the recipe refresh. Yes—- I grew up under Polish parents and grand parents…… this is the real deal!
Rachel Federman says
March 9, 2017 at 7:56 amSo glad to find this. Going to make tonight for pot-luck at my son’s school. He is telling the story of my grandfather who came from Poland in 1922 at age 9 and worked on social security legislation before he died in 1944. The only thing his sister (still alive) remembers them eating at home is blintzes…so we thought that would go well with the story.
Lisa says
February 3, 2017 at 8:11 amMy mom has made these for over 40 years. She never fries them. Just cooks them in the pan and flips them over. As soon as we put the cheese filling in them is when they get eaten. So good!
paula lefkowitz says
December 11, 2016 at 5:09 pmmy mom used pot cheese to fill her blintzers. do they still make that? i am trying to find a recipe that uses pot cheese to bring back some of my childhood.
Cindy says
December 27, 2016 at 11:34 amWe always called ricotta cheese “pot cheese”.
Here’s a recipe that has the cheese in it. Good Luck!
http://www.kingarthurflour.com/recipes/cheese-blintzes-recipe
michelle says
February 1, 2017 at 5:02 amPot cheese is also known now a days Farmers cheese. I found it in my local store.
Patricia Pryor says
July 18, 2016 at 12:24 pmMy grandmother (I am 70) made the BEST blintzes – a recipe very similar to your own. Tip: If you put some melted butter on a paper towel and swipe the pan between crepes, they are totally non-stick.
Grandma laid out a large white terry towel on the counter. She cooked one side only of the crepe and when ready turned it out onto the towel. She continued this process and while each one cooked she overlapped the cooked ones slightly until she had about 18 crepes. They were then filled as they sat on the towel and plated when each was rolled. They never stuck together!
This seems a bunch easier than paper between each crepe… Finally, they always got fried in butter, not oil. The taste made such a big difference.
Otherwise, your recipe is nearly identical to hers and truly delicious.
Lauren B says
June 12, 2016 at 7:07 pmHello! I just wanted to say that when I made blintzes I like to use farmers’ cheese which is drier and then you don’t have to drain it. Also, I made Bananas Foster as a topping, which went over extremely well! I’m still cook the skins on the second side for a little while so I feel secure that they will not stick together when stacked since I dislike using all that costly paper to put between them. The extra skins were chilled in the fridge and I used a pastry brush and dusted lightly with potato starch (left over from Pesach) on each side and stacked them up, wrapped in plastic twice, and they are stashed in the freezer for an emergency! Also, I used a cast iron pan and had zero sticking issues. Just added a little piece of butter before making each skin. The only negative was that it was heavy for tilting the pan to spread the batter. Our guests left happy, full, and with all the leftovers. ?
Deny B says
October 29, 2016 at 2:29 pmLauren B.
That was exactly my thought: I don’t want to waste so much paper towel or parchment paper and farmers cheese would have been my choice as well. Great idea.
Happy cooking!
P.S Haven’t cooked them yet, but I will, as I love them when I try them at polish restaurants.
Liz says
August 29, 2017 at 7:37 pmOmg the banana foster topping sounds amazing. I’m going to try that
Marsha says
June 10, 2016 at 1:25 pmSo far so good!! What do you have to say about making ahead? Like how far can I go until fry time? Wondering if I can assemble, keep in the fridge till tomorrow and then fry before shavuot event? I’m guessing I won’t hear back in time before I make decision, but I’ll put question out here anyway…
The crepes and the filling look and smell great so far! And I have to say, so grateful I own that dip and flip crepe maker!! No stress at all!!
Ellen says
November 13, 2016 at 7:47 amMy recipe calls for making batter nite before w/6 eggs no water & stick of butter. Sitting in fridge overnite let’s batter thinkin on its own. W/butter in batter no need to butter or oil pan if pan is a nonstick or iron crepe skillet. Also I use less sugar. One tablespoons is enough especially if making crepe for savory filling like chicken instead of cheese! Good luck!
Suzanne Miller says
June 10, 2016 at 9:30 amIf one is using vegetable oil in a recipe & concerned about smoking or burning, substitute coconut oil, which has a high smoke point and is healthier, but–like vegetable oil–is also flavorless.
susan says
June 9, 2016 at 9:42 amso…i kind of did it all wrong! used crepes i had made and frozen a long time ago; didn’t read instructions for filling thoroughly so drained minus the cheesecloth; did not squeeze the ricotta dry; and mixed ingredients with electric hand mixer, not fork. filling was kind of runny (totally my fault, see above!), but i used it anyway and made it work! i did want to pass along that i had doubled filling recipe and dumped the leftover into a graham cracker crust and baked. fantastic cheesecake!
Selina says
May 14, 2016 at 1:09 amThis recipe is perfect for Mother’s Day, the thin, soft and crunchy batter and the sweet, soft and delicate filling just wants me to eat them non-stop
Ron says
April 24, 2016 at 6:29 amI took an evening course 10,000 years ago from an aunt in Queens, New York and this is a refresher. Thanks.
Steve Senet says
February 25, 2016 at 3:39 pmI am very glad to have found your recipe. I had one that I got from a precious ricotta cheese container around 19 70 to. However, the recipe I have does not include cream cheese and so the filling is a little bit dryer then most I have tasted, and I prefer. I also lay them out on parchment in the freezer and when frozen, I store them in a ziplock to enjoy later or gift to family and friends. Many thanks!
Pat says
December 25, 2015 at 4:45 amEasy and really is wonderful. The whole family was impressed!
Risa Golding says
December 14, 2015 at 6:31 amI added a bit of farmers cheese to the cheese mixture. Made the crepes, put them between sheets of wax paper and refrigerated them for 2 days. Made the cheese mixture and put it in a baggie and refrigerated. On the day of the brunch I removed them an hour before cooking and put them together. They were wonderful. If make them again.
Gail says
November 10, 2015 at 4:06 pmAwesome!
I will make this blintz recipe again.
Cynthia Handler says
September 29, 2015 at 8:02 amWhat size pan is best for the crepe? I have two: 7″ or 8″.
Thanks.
Tony Engelmore says
September 26, 2015 at 6:52 amDearTori,
Your blintz recipe is delicious, but I find the filling too
be a little too runny. Would it help if I added a little more
egg to the mix? Or perhaps a little flour?
Need your thoughts on this. Thanks.
–Tony
Tori Avey says
March 31, 2016 at 7:03 pmHi Tony, have you tried the very first step in the recipe– draining the ricotta? This should help it thicken up quite a bit.
Tony Engelmore says
September 22, 2015 at 11:24 amHi Tori,
Great recipe. Just like my grandmother from Romania used to
make when she baby sat me. Plus, I added raisins to the fillling like she did and that made them even better!. Try it!
-Tony E
Binnie says
September 22, 2015 at 8:55 amI use my Mother’s recipe, and it calls for Farmer cheese mixed with eggs (4 packages of cheese to 2 whole eggs). This fills 24 medium size crepes with a not sweet filling, which is what my family has always preferred. But you can always add flavoring and sugar to the cheese/egg mixture. As the Farmer cheese is no “soupy”, it doesn’t need draining.
Abi says
May 20, 2015 at 12:13 amDo these freeze well? Alternatively, can they be made a few days in advance or will they get soggy?
Tori Avey says
May 20, 2015 at 8:26 amAbi, I have never frozen them so I’m not sure. If you decide to try it, be sure to drain the ricotta cheese overnight before making the filling.
Deb says
March 18, 2018 at 5:14 pmI made them for a friend and wrapped them individually (filled but not yet fried) in wax paper then packed them all in a storage container to be frozen. He raved about how good they were and as a widower, he could pull just one out and enjoy while the rest kept frozen. Not sure if he followed my suggestion to thaw in the fridge overnight before frying, but I’m about to make another batch for him the same way because he enjoyed them so much!
Elf says
April 25, 2015 at 12:05 pmMade this, this morning for my mom in honour of her birthday this week. She loved them! I used 1/8thnof a cup of sugar, and doubled the recipe; I then fried them in butter and made three different fruit sauces to go with them and topped them with sour cream. Huge hit. There are even some left over which can be frozen and then heated up in the crockpot. Fantastic! The helpful tips and suggestions which have been added were really nice too. Although I had nothing but problems when I tried only cooking the one side, perhaps I need to cook it a little longer on a lower heat to get them cooked more thoughly than I could on the lowest setting on the gas stove!
Parker Lindner says
April 3, 2015 at 5:59 pmI am lactose intolerant. Used lactose free milk and vegan ricotta.
This recipe is lovely – though sweeter than what I’m used to. Sort of a cross between a blintz and a crepe.
Laura Colley says
March 7, 2015 at 10:50 amThis recipe was absolutely amazing! I made it this morning and my whole family loved it. I also used the strawberry topping from elsewhere on this website. I will definitely be making these again! Thanks so much 🙂
Tori Avey says
March 7, 2015 at 12:11 pmYou’re welcome Laura! 🙂
Judy Applestein says
February 11, 2015 at 10:27 amI made blintzes years ago; I used farmer cheese (don’t know where to get it), & cream cheese and added a tiny bit of oj. Flavor is great!1 Your recipe is also terrific.
Nellie says
December 12, 2014 at 2:36 pmI love it! Im the rattatouille of the house, and im always trying to find different recipes to try on pinterest. Istumbled upon this post, and i decided to try and make the blintzes with my niece and nephews over the weekend. Not only did the kids love them but now its a family favorite! Very easy, very scrumptious recipe. Thanks for posting!
Tori Avey says
December 13, 2014 at 11:39 amFabulous Nellie! 🙂
Barbara says
November 22, 2014 at 6:28 amDo you have any fruit filling recipes?… I love the recipe, so much easier and frugal than buying the frozen ones..
Tori Avey says
November 22, 2014 at 9:42 amNo fruit filling recipes for blintzes, but the topping recipes in this post could probably be thickened with additional cornstarch or cooked to a thicker consistency and used as filling: https://toriavey.com/history-kitchen/2013/08/kolache/
Will B says
November 13, 2014 at 12:21 amFirst place Google sent me and I have to say score. Your blints are amazing. I have one problem, my filling ends up very runny. I followed recipe to the Tee. Any suggestions.
Thank you Will
Tori Avey says
November 13, 2014 at 8:43 amHi Will, try draining the filling in a colander lined with cheesecloth for 1-2 hours in the refrigerator. Glad you like the blintzes!
Shannon says
July 5, 2014 at 11:05 amThese were fabulous! Reminded me of my childhood, everyone loved them ! Thank You! This recipe is great. I made them with a raspberry topping I make.
Tori Avey says
July 7, 2014 at 11:57 amSo glad to hear that Shannon!
sandy says
June 15, 2014 at 12:31 pmi made these today for my husband’s Father’s Day breakfast. He LOVED them. I only made one adjustment (on purpose). In the filling i used splenda instead of sugar. They were amazing. I am not a cook at all, so it took me much longer than the average person to complete the whole process. Here are a few ‘notes to self”. Next time (because i WILL make them again), I will use a bigger skillet to make the crapes. When I went to fold them up it was hard to fold in the sides and I had filling left over. Another thing i had trouble with since I am NOT a cook, they started to unfold in the oil. Next time i will use an egg wash to “seal” the fold. I thought about mixing the filling the night before and it would cut out some time out. The accidental adjustment I made was, because the crapes were smaller I had filling leftover, I didn’t want to waste it, so i used 3 tortillas to finish using the filling. They weren’t bad, but crapes are better! Thanks for sharing…
nadia says
June 22, 2014 at 7:26 amSandy- I’ve made up a ‘blintz pancake’ with left over filling. simply add some prepared ( add the water or milk) pancake mix with it (my preference is Hungry Jack or Kreustez if you can’t find it.) Adjust the amount of liquid and mix until it will make a thick pancake. ( test by the spoonful until you’re happy with it) I top them with a bit sour cream sprinkled with sugar, as I do with my blintzes. Once you get the right balance of mix to cheese filling, they’re really delicious!
Leah says
June 5, 2014 at 5:54 amThey were awesome! Everyone ate them all up. I even mixed a little King Arthur pancake flour with all the purpose flour to see how it would turn out and they were yum! Thanks again Tori 🙂
Tori Avey says
June 5, 2014 at 11:17 amGreat Leah!
Leah says
June 4, 2014 at 8:46 amWhat kind of flour did you use?
Tori Avey says
June 4, 2014 at 10:33 amLeah I use all purpose flour.
Leah says
June 4, 2014 at 11:04 amHi Tori, I am making these as we speak but I’m having trouble with the batter spreading?? I sprayed the oil generously and I’m wondering if I put too much…
Leah says
June 4, 2014 at 11:20 amNevermind!!! I forgot the milk :-O No wonder. Thanks for your help!
Tori Avey says
June 4, 2014 at 4:49 pmOops! Haha yes that will make a major difference. Enjoy Leah!
Desire Ricker says
June 4, 2014 at 1:59 amI substituted goat cheese for the cream cheese in the filling and it was absolutely amazing! Thank you for sharing a great recipe in an easy to follow format.
Aaron says
June 3, 2014 at 12:49 pmThese were awesome! I put less sugar than called for in the filling and was perfect. I found the filling to liquidy. Not sure how yours look so thick in the picture. I put mine into a net and drained out the exess liquid to thicken it up. Also, vanilla is great touch. I was liberal. Thanks for a great recipe!
tirtza says
June 1, 2014 at 1:17 pmi love all your recipes and love how you describe everything so easily to understand. i made your blintzes today for shavuot (for thursday) since im doing all my baking for shavuot today and didnt realize it might not be best to freeze them for so long? i already fried them… how and what can i do to freeze it well and will it be ok when defrosted? they smell and look amazing btw!
Tori Avey says
June 2, 2014 at 6:01 pmHi Tirtza! I’m so glad you liked the blintzes. Unfortunately I have never frozen them… the filling is a bit softer than most frozen blintzes, so I’m just not sure how it will turn out when reheated. If you try it will you let me know how it turns out?
Arlene says
June 3, 2014 at 5:47 pmRe: Freezing blintzes
My mom would always make the blintzes and wrap them individually in waxed paper and freeze them. When needed, she would remove them from the freezer and let them thaw out. They would then be fried, in butter, of course and eaten with whatever your heart desired as toppings. Note: when initially making the blintzes, make sure that they are wrapped SECURELY in the crepe. Otherwise they will come apart as they are being fried.
I realize that it’s a little late for Shavout, but there’s always the next batch.
julia hansen says
May 24, 2014 at 1:19 pmMy boyfriend has been craving blintzes for awhile now since the place we had them closed. I’ve never been much of a cook, but you made this look so easy and the pictures really helped me to feel secure about being on the right track! They were delicious and pronounced better than the other ones we had! Thanks for sharing your knowledge and skills with the rest of us, especially the culinary challenged like myself!
Rickie says
March 3, 2014 at 3:51 pmI’ve been hankerin’ these since our local places like Village Inn and IHOP quit serving them. Can’t figure out why. I love them with strawberries and sour cream on top with a side of beacon. I’m going to try these. Can’t wait! Thank you!
Mary Ellen Nokovich says
January 2, 2014 at 10:30 amI made these yummy things this AM. I had a real mess bacause my filling was way to thin. For what ever reason no matter how low I went w/the temperature it just spattered all over evrything because the runny filling was coming out everywhere. They still were very good to eat. I didn’t make them all, as the mess was getting to me. What did I do wrong? I followed the recipe exactly, except that I used a hand mixer on the filling, was they the WROMG way to mix it. AND I thought 2 t. lemon juice was too much as well. Help!
Tori Avey says
January 4, 2014 at 8:00 pmHi Mary Ellen, this filling is a bit thinner than some other blintz fillings, if you’re used to a thicker one try the filling that accompanies this recipe instead: http://theshiksa.com/2013/01/24/ratners-cheese-blintzes/ It contains no lemon juice, so if you disliked that flavor you will probably like this filling better.