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two blintzes on red plate with strawberry jam and sour cream

The Best Cheese Blintzes

Beth Lee
Cheese blintzes are the perfect way to break your Yom Kippur fast, celebrate Shavuot or just enjoy an old-world comfort food. Serve with jam or fruit compote for the perfect cheesy bite.
4.73 from 18 votes
Prep Time 30 minutes
Cook Time 45 minutes
Course Breakfast
Cuisine Jewish Holiday Cooking
Servings 8
Calories 396 kcal

Ingredients
  

Crepes

  • 4 eggs
  • 2 cups water
  • ¼ cup milk
  • 2 tablespoons butter melted
  • 1 ¾ cups all purpose flour

Filling

  • 2 cups cottage cheese
  • 8 ounces farmer cheese
  • 6 ounces cream cheese
  • 6 tablespoons sugar
  • 1 egg
  • teaspoons vanilla

For Pan Frying

  • 2 tablespoons butter

Instructions
 

Crepe Batter

  • Place eggs, water and milk in blender and mix until combined.
    Top down view of blender before butter and flour are added to the mixture.
  • Then add slightly cooled melted butter and flour and blend until smooth.
    Top down view of blender with butter and flour added to blintz batter mixture.
  • Refrigerate the crepe mixture for 1 -2 hours or even overnight.
    Top down view of blender with mixed blintz batter inside.

Blintz Filling

  • Add the cheeses, sugar, egg and vanilla to the bowl of a food processor and blend well. (You can also do this by hand - Aunt Sharon always does, Gregory used the processor.)
    Blintz filling in food processor.
  • This can also be prepared ahead of time and refrigerated for a few hours or overnight.
    Blintz filling in a stainless steel bowl.

Make Crepes

  • Use an 8-inch non-stick frying pan (or crepe pan if you have one). Heat skillet over medium heat until a drop of water bounces off the surface. (For extra insurance, you can also brush with a bit of melted butter.)
    Blintz pan ready for batter.
  • Add a scant ¼ cup of batter to pan when it is ready. Quickly swirl it around to cover the bottom of the pan and let it cook until the edges begin to curl and brown. Do not flip the crepe.
  • Place crepes browned side up on a towel (place a piece of wax paper or parchment in between each just to be 100% sure they don't stick together) and cover lightly. Repeat with remaining batter - be sure to keep cooked ones covered as you make the balance of the crepes. When you are confident in your crepe-making, see notes below for Aunt Sharon's tips on speeding up the process.
    stack of blintz crepes with wax paper in between each crepe

Fill and Fold Blintzes

  • To fill and fold each blintz, place 1 heaping tablespoon of filling down the center of the crepe. Tuck two sides toward the center. Then fold the two remaining sides like an envelope. Place seam side down on a parchment-lined tray or platter. Repeat with remaining crepes and filling.
    Folding a cheese blintz on a wooden board.
  • Now you can either cook them, refrigerate them covered, or freeze them for later use.
    tray of Sharon's blintzes on parchment

Cook Blintzes

  • Heat two tablespoons of butter in a large skillet over medium heat or until butter is bubbly. Place blintzes seam side down in pan - do not crowd. Heat until browned on both sides. Serve immediately.
    Two blintz pans on a stove at Sharon's house.

Video

Notes

  • If you are new to making blintzes, it is probably wise to make all of your crepes first, then fill and fold and either fry or freeze.
  • Pro-tip: Once you become confident in your blintz-making, you can fill and fold your blintzes while your crepes cook. This makes life easier, as you don’t have to layer the crepes with the wax paper. Make crepe. Turn cooked crepe onto clean dish cloth, cooked side up. Pour batter into pan and cook next crepe. While it cooks, fill and fold blintz. Repeat.
  • You can do all of this by yourself, for sure, but a helping hand is nice too!
  • It's ok to play with the filling cheese choice - the idea is to end up with something slightly sweet and not overpoweringly flavorful and somewhat melty.
  • To freeze the blintzes, put blintzes on a cookie sheet lined with wax paper or parchment. Freeze one sheet at a time, and then you can layer frozen blintzes in a freezer container. 

Nutrition

Serving: 3blintzesCalories: 396kcalCarbohydrates: 33gProtein: 18gFat: 21gSaturated Fat: 11gCholesterol: 160mgSodium: 483mgPotassium: 165mgFiber: 1gSugar: 12gVitamin A: 700IUCalcium: 98mgIron: 2mg
Keyword blintz, cheese blintz, Yom kippur
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