Homemade cheese blintzes are the ultimate indulgence! These delicate, crepe-like pancakes are a beloved staple in Eastern European Jewish cuisine.
They’re stuffed with a sweet, creamy mix of ricotta and cream cheese, flavored with lemon and vanilla. Serve them with sour cream, fresh berries, and powdered sugar.
Cheese blintzes are perfect for breakfast, brunch, or a sweet treat any time of day.
Give them a try and experience a delicious piece of culinary history!
Why You’ll Love These Cheese Blintzes
Indulgent Experience: They offer a rich, creamy filling encased in a delicate, golden-brown wrapper. Every luxurious bite feels like a special treat.
Versatile Serving Options: Perfect for breakfast, brunch, or dessert, these blintzes can be served with various toppings. Try traditional options like sour cream, berries, and powdered sugar. Or, try chocolate sauce, caramel, fruits, or nuts.
Crowd-Pleaser: These cheese blintzes will impress guests at any gathering. They have a sophisticated appearance and delightful taste.
Taste Sensation: The lemon-and-vanilla-scented ricotta and cream cheese filling is the perfect balance of creamy, tangy, and sweet.
Ingredients
- All-Purpose Flour: The foundation of the blintz batter. It provides structure and texture.
- Milk: It adds moisture and richness to the batter, creating a smooth consistency.
- Large Eggs: They bind the batter together and contribute to the tender texture of the blintzes.
- Butter: It enhances flavor and helps create a golden-brown exterior when frying.
- Granulated Sugar: It sweetens the batter and filling, balancing the overall tanginess.
- Salt: It heightens the overall flavor of the blintzes.
- Vanilla Extract: It infuses the batter and filling with a subtle, sweet aroma.
- Ricotta Cheese: The primary component of the creamy, slightly sweet filling.
- Cream Cheese: It adds a smooth, tangy richness to the filling.
- Lemon Zest: It brightens the filling with a fresh, citrusy note.
- Sour Cream, Fresh Berries, and Powdered Sugar: The perfect toppings to complement the blintzes.
How to Make Cheese Blintzes
Don’t be intimidated by this recipe! They’re actually pretty easy to make.
1. Make the batter. Combine all the batter ingredients in a blender and blend until smooth. Refrigerate for 30 minutes to allow the batter to rest.
2. Prep the filling. Add the ricotta cheese, cream cheese, sugar, egg yolk, vanilla extract, and lemon zest to a bowl. Mix until smooth. Refrigerate until ready to use.
3. Cook the blintz wrappers. Heat an 8-inch non-stick skillet over medium heat. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for about 1 minute until the edges start curling and the top is set. Do not flip. Slide the blintz wrapper onto a plate. Repeat with the remaining batter.
4. Assemble. Place 2 tablespoons of cheese filling in the center of each blintz wrapper. Fold the bottom over the filling, then fold in the sides and roll up like a burrito.
5. Fry. Melt 2 tablespoons of butter in a large skillet over medium heat. Add half of the blintzes seam-side down and cook for 2-3 minutes on each side until golden brown. Repeat with remaining butter and blintzes.
6. Serve. Place 2-3 blintzes on each plate. Top with a dollop of sour cream, fresh berries, and a dusting of powdered sugar.
Tips for the Best Cheese Blintzes
These tips and tricks will make your blintzes even better.
- Give the batter a rest. Let the blintz batter rest in the fridge for 30 minutes to allow the flour to fully hydrate and the batter to thicken slightly. This results in more pliable and easier-to-work-with crepes.
- Thin is in. Use a measuring cup to portion the batter and quickly swirl it around the pan to create thin, even crepes. Avoid flipping the crepes.
- Try a folding technique. Place the filling in the center of each crepe, then fold the bottom up and the sides in. Then, roll it up like a burrito for secure blintzes that hold together well.
- Get ahead of yourself. The blintz wrappers can be made ahead of time and stored with parchment paper between each layer.
Variations and Topping Ideas
Here are some fun ways to switch things up.
- Put your oven to work. Place the assembled blintzes seam-side down in a buttered baking dish. Brush them with melted butter and bake at 400°Fahrenheit for 10-15 minutes until crisp and warm.
- Vary the flavor. Experiment with fillings like sweetened farmer’s cheese, mascarpone, or fruit preserves. Or add flavorings like cinnamon, nutmeg, or almond extract to the cheese mixture.
- Go wild with toppings. Serve blintzes with toppings like sour cream, fresh berries, other fruit, or preserves. Powdered sugar and whipped cream are always good ideas. For a decadent treat, try some chocolate sauce.
How to Store
If you have leftover blintzes, here’s how to keep them fresh.
To Store: Place cooled blintzes in an air-tight container, separating layers with parchment paper. Refrigerate for up to 3 days.
To Freeze: Arrange the uncooked blintzes on a baking sheet, freeze until solid, then transfer to a freezer bag. Store for up to 2 months.
To Reheat: Warm the blintzes in a preheated 350°Fahrenheit oven for 10-15 minutes. Or, pan-fry in butter over medium heat until crispy and warm.
Cheese Blintzes
8
servings30
minutes12
minutes381
These incredible cheese blintzes are sweet, creamy, and so indulgent! Made with ricotta and cream cheese, they’re impossible to resist.
Ingredients
- For the Blintz Batter:
1 cup all-purpose flour
1 1/4 cups milk
3 large eggs
2 tablespoons melted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
- For the Cheese Filling:
1 cup ricotta cheese
4 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 teaspoon lemon zest
- For frying and Serving:
4 tablespoons butter
Sour cream
Fresh berries
Powdered sugar
Instructions
- Combine all batter ingredients in a blender and blend until smooth. Refrigerate for 30 minutes to allow the batter to rest.
- Add the ricotta cheese, cream cheese, sugar, egg yolk, vanilla extract, and lemon zest to a bowl. Mix until smooth. Refrigerate until ready to use.
- Heat an 8-inch non-stick skillet over medium heat. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for about 1 minute, until the edges start curling and the top is set. Do not flip. Slide the blintz wrapper onto a plate. Repeat with the remaining batter.
- Place 2 tablespoons of cheese filling in the center of each blintz wrapper. Fold the bottom up and over the filling, then fold in the sides and roll up like a burrito.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add half of the blintzes seam-side down and cook for 2-3 minutes on each side until golden brown. Repeat with remaining butter and blintzes.
- Place 2-3 blintzes on each plate. Top with a dollop of sour cream, fresh berries, and a dusting of powdered sugar.
Notes
- The blintz wrappers can be made ahead of time and stored with parchment paper between each layer.
- You can bake the assembled blintzes in a 400°Fahrenheit oven for 10-15 minutes instead of pan-frying.
- Serve with fruit compote or jam for added flavor.
