Jewish Cheese Blintzes Recipe

Cottage cheese blintzes
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  • 40 mins
  • Prep: 30 mins,
  • Cook: 10 mins
  • Yield: 24 cheese blintzes (24 servings)
Ratings (34)

This recipe for Jewish cheese blintzes is made with the same type of pancake as French crepes, Polish nalesniki, Hungarian palacsinta and Serbian palacinke.

These thin pancakes are stuffed with various sweet or savory fillings. They can be made ahead because they freeze well. Just skip the frying step. When you're ready to enjoy them, fry them in butter while still frozen.

If you can't find dry curd cheese, you might want to make your own farmer's cheese from scratch. It's easier than you think.


What You'll Need

  • For the Blintzes:
  • 4 large eggs (room temperature, beaten)
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 cup flour (all-purpose)
  • 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, fresh or canned fruit toppings

How to Make It

Make the Blintzes

  1. In a medium bowl, beat together 4 eggs, water, milk, salt, and flour until well mixed. Don't overbeat. (It's OK if small particles of flour remain as they will be absorbed during the resting period.) Let the batter rest at room temperature for at least 30 minutes.
  2. Heat a small skillet (about 7 inches in diameter) and add a pat of butter. Whisk the batter until smooth. Pour about 1/4 cup batter into the pan and swirl it around, pouring off excess. Don't let it brown.
  1. Flip and cook the other side for a few seconds. Then turn blintz out onto a towel. 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.
  2. To assemble, place 1 blintz on a work surface and place 1 to 2 tablespoons of filling in a line close to the edge nearest to you. Fold envelope style and roll up. Continue with remaining blintzes and filling.
  3. Fry filled blintzes in butter until golden brown. Serve with optional sour cream and/or fresh or canned fruit toppings.