Cheese Blintzes

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Cheese Blintzes: A Complete Guide to Making Classic Sweet Crepes

Few dishes capture the soul of Eastern European comfort food like cheese blintzes. Soft, thin crepes wrapped around a silky, lightly sweetened cheese filling – browned gently in butter and topped with a cloud of sour cream and a scatter of berries. If you’ve ever tasted these golden parcels at a family brunch or a Jewish deli, you know they’re far more than just pancakes. In this detailed guide, I’ll walk you through making perfect cheese blintzes at home, covering every step, variation, and technique to ensure your results are consistently delicious.

What Are Cheese Blintzes?

Cheese blintzes are thin pancakes filled with a creamy blend of dairy and a touch of sweetness, then folded into tidy packets and pan-fried. Traditionally rooted in Ashkenazi Jewish cuisine, they’re enjoyed during holidays like Shavuot or as a breakfast treat. The contrast between the delicate crepe, rich filling, and tangy toppings makes them a perennial favorite.

Ingredients for Cheese Blintzes

You can create cheese blintzes with common pantry staples and a handful of dairy products. Here’s what you’ll need:

For the Blintz Crepes:
– 1 cup all-purpose flour
– 1 cup whole milk
– 1/2 cup water
– 3 large eggs
– 2 tablespoons unsalted butter, melted
– 1 tablespoon granulated sugar
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract

For the Cheese Filling:
– 1 cup ricotta cheese (or farmer’s cheese)
– 6 ounces cream cheese, softened
– 2 tablespoons granulated sugar
– 1 large egg yolk
– 1 teaspoon vanilla extract
– 1 teaspoon lemon zest

For Cooking and Serving:
– 2 tablespoons unsalted butter (for frying)
– Sour cream
– Fresh berries
– Powdered sugar

Equipment You’ll Need

• Blender or mixing bowl and whisk
• 8-inch non-stick skillet or crepe pan
• Rubber spatula
• Mixing bowls
• Measuring cups and spoons
• Fine grater (for zesting lemon)
• Large skillet for frying

Step-By-Step Directions

1. Make the Blintz Batter

In a blender, combine flour, milk, water, eggs, melted butter, sugar, salt, and vanilla. Blend until completely smooth. Let the batter rest in the fridge for at least 30 minutes. This rest time allows the flour to hydrate, giving the crepes a supple texture that won’t tear during filling.

2. Prepare the Cheese Filling

In a bowl, combine ricotta, cream cheese, sugar, egg yolk, vanilla, and lemon zest. Mix with a fork or spatula until the mixture is smooth and uniform. The filling should be thick enough to hold its shape but not stiff. If using farmer’s cheese, you may need to add a splash of milk to achieve a creamy consistency.

3. Cook the Crepes

Heat your non-stick skillet over medium-low heat. Brush lightly with melted butter or use a paper towel to spread a thin layer of oil. Pour about 3 tablespoons of batter into the center of the pan, swirling quickly to coat the surface in an even, thin layer. Cook for about 1 minute. The edges will lift, and the crepe will look matte. Do not flip. Gently slide the crepe onto a plate. Stack each finished crepe with a sheet of parchment or wax paper to prevent sticking.

Continue with remaining batter, re-buttering the skillet as needed. You should have 10-12 crepes.

4. Fill and Roll the Blintzes

Lay a crepe, browned side down, on a work surface. Spoon 2 tablespoons of cheese filling about an inch from the bottom edge. Fold the bottom over the filling, then fold both sides in, and roll up snugly (like a burrito or spring roll). Aim for a tight seal, leaving no filling exposed. Repeat with the remaining crepes and filling.

5. Pan-Fry the Blintzes

Heat 2 tablespoons of butter in a large skillet over medium heat. Place blintzes seam-side down in the pan, working in batches to avoid crowding. Fry 2-3 minutes per side, or until golden brown and crisp. You want a delicate, crackling crust while keeping the inside creamy and warm.

6. Garnish and Serve

Transfer the fried blintzes to plates. Top with a generous spoonful of sour cream, a sprinkle of powdered sugar, and a handful of fresh berries. Serve them warm. Blintzes also pair well with fruit preserves or a drizzle of honey.

Tips for Perfect Cheese Blintzes

• Rest the batter – This avoids rubbery crepes and ensures they hold together.
• Swirl swiftly – As soon as you pour the batter, swirl the pan quickly. Thin crepes yield the best blintzes.
• Don’t overfill – Too much filling makes rolling difficult and may burst during frying.
• Work in batches – Fry just a few blintzes at a time for even browning.
• Keep crepes covered – A clean kitchen towel prevents them from drying as you work.

Filling Variations

Blintzes are endlessly customizable. If you want to experiment, here are some favorite swaps:

• Swap ricotta for farmer’s cheese for a drier, classic texture.
• Blend in mascarpone, cottage cheese (drained), or quark for a twist.
• Incorporate raisins, dried fruit, or a spoonful of fruit preserves for added flavor.
• Add a dusting of cinnamon or nutmeg to the filling mixture.
• Try a savory filling: use goat cheese and spinach, or mushrooms and herbs.

Creative Toppings and Serving Ideas

Traditional toppings include sour cream and powdered sugar, but feel free to get creative:

• Sliced strawberries, blueberries, or raspberries
• Warm fruit compote or apricot preserves
• Chocolate sauce or caramel drizzle
• Chopped toasted nuts for crunch
• Lemon curd for extra tang

Hosting a brunch? Arrange blintzes on a platter and let guests build their own with a spread of toppings.

Make-Ahead and Storage

Blintzes are a great make-ahead option.

To Store (Refrigerator):
Place cooked blintzes in a single layer in an airtight container. Separate layers with parchment paper. Refrigerate up to 3 days.

To Freeze:
Lay assembled, uncooked blintzes on a parchment-lined tray and freeze until solid. Transfer to a sealable bag. They’ll keep for up to 2 months. Cook directly from frozen—simply add a few extra minutes to your frying time.

To Reheat:
Arrange in a baking dish, cover with foil, and heat in a 350°F oven for 12-15 minutes. Or pan-fry in a little butter until crisp and warmed through.

Frequently Asked Questions

What’s the difference between blintzes and crepes?

Blintzes are crepe-like but typically filled, rolled, and fried after being cooked, creating contrast between the soft crepe and crispy top. Crepes are more flexible in filling and not always fried the second time.

Can I make blintzes gluten-free?

Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The batter may need a splash more milk for the right consistency.

How do I prevent my crepes from sticking?

Use a properly heated non-stick skillet and just a touch of butter between crepes. Wipe the pan with a paper towel to keep oil light and even.

Is farmer’s cheese essential?

Ricotta or even well-drained cottage cheese can stand in for farmer’s cheese. Each delivers a slightly different texture and flavor, but all taste wonderful when sweetened and brightened with lemon zest.

Nutrition Snapshot (per blintz, approximately)

These values vary with serving style and toppings

Bringing It All Together

Cheese blintzes reward a bit of care, blending pantry basics and simple techniques into something more than the sum of their parts. Whether you follow tradition or add your twist, the result is always comforting. Master the classic, and soon you’ll find blintzes become a favorite request for lazy weekends or festive tables alike.