Cheese Blintzes

Jewish cheese blintzes recipe

The Spruce

  • Total: 40 mins
  • Prep: 30 mins
  • Cook: 10 mins
  • Rest: 30 mins
  • Yield: 24 cheese blintzes (24 servings)

This recipe for cheese blintzes is a similar type of pancake as French crepes, Polish nalesniki, Hungarian palacsinta, and Serbian palacinke

Unlike the thick, fluffy traditional pancakes that Americans have come to love and enjoy for breakfast, these pancakes are very thin and can be stuffed with various sweet or savory fillings, making them a unique vehicle for a variety of flavors. Ideal for breakfast, lunch, or dinner, they can be as filling as you make them.

Due to their texture, they can be made ahead of time and frozen before use. Just complete all of the steps up through filling them, but make sure to skip frying. When you're ready to enjoy them, fry them in butter while still frozen.

If you don't want to use ricotta cheese but can't find dry curd cheese, you might want to try making your own farmer's cheese from scratch. It's easier than you might think!

Ingredients

  • For the Blintzes
  • 4 large eggs (room temperature, beaten)
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup butter (for frying)
  • For the Filling
  • 1 pound ricotta (room temperature, or dry curd or farmer's cheese)
  • 1 tablespoon butter (melted)
  • 1 large egg yolk (room temperature)
  • 2 teaspoons vanilla extract
  • 1/4 cup sugar (or more to taste)
  • Garnish: sour cream
  • Garnish: fruit toppings (fresh or canned)

Steps to Make It

Note: while there are multiple steps to this recipe, this blintz dish is broken down into workable categories to help you better plan for preparation and booking.

Make the Blintzes

  1. Gather the ingredients.

    Ingredients for Jewish cheese blintzes
    The Spruce
  2. In a medium bowl, beat together 4 eggs, water, milk, salt, and flour until well-mixed. Don't over-beat. It's okay if small particles of flour remain as they will be absorbed during the resting period.

    Beat together eggs
    The Spruce 
  3. Let the batter rest at room temperature for at least 30 minutes.

    Let the batter rest
    The Spruce 
  4. Heat a small skillet (about 7 inches in diameter) and add a pat of butter.

    Butter on skillet
    The Spruce 
  5. Whisk the batter until smooth.

    Whisk
    The Spruce 
  6. Pour about 1/4 cup batter into the pan and swirl it around, pouring off excess. Make sure not to let it brown.

    Pour batter
    The Spruce
  7. Flip and cook the other side for a few seconds.

    Flip
    The Spruce
  8. Then, turn the blintz out onto a towel.

    Turn blintz on napkin
    The Spruce 
  9. Repeat with remaining batter and pats of butter, staggering the crepes one on top of each other.

Make the Filling and Assemble

  1. In a large bowl, mix together cheese, melted butter, 1 egg yolk, vanilla, and sugar until well-incorporated.

    Mix filling
    The Spruce
  2. To assemble, place one blintz on a work surface and place 1 to 2 tablespoons of filling in a line close to the edge nearest to you.

    Add filling
    The Spruce 
  3. Fold envelope-style.

    Filling in blintzes
    The Spruce
  4. Roll up, and continue with remaining blintzes and filling.

    Roll up
    The Spruce 
  5. Fry the filled blintzes in butter until golden brown.

    Fry
    The Spruce
  6. Serve with optional sour cream and/or fresh or canned fruit toppings. Enjoy!