Cheese Blintzes are a special breakfast or brunch treat. A creamy, lightly sweet, filling is encased in a delicate crêpe, then cooked in butter until a golden brown. My favorite topping is strawberry jam and sour cream. These also freeze well.
The origin of Cheese Blintzes vary, depending on what article you read. It’s said to have Jewish roots, while some say they originated in Hungary. No matter where they come from, they are delicious! I’ve used cottage cheese, instead of traditional Farmer’s Cheese.
I’ve been ordering Cheese Blintzes at a local restaurant where I have been a frequent customer for 50 years. They are truly the best Cheese Blintzes I’ve ever eaten– and I’ve tried them at a few restaurants. I know they are loaded with calories, but once in a while– they are a treat that I can’t resist. I have finally succeeded in recreating these fabulous Cheese Blintzes at home!
If you’ve never had a Cheese Blintz, let me try and explain why I love these exquisite treats. It’s the filling. It’s a sweet filling, encased in a crêpe that is cooked in butter until golden brown. Uh-huh. Sinfully good! To be authentic, Farmer’s Cheese is the traditional ingredient, though it’s a challenge to find. Recently, I was having lunch at “said” restaurant and I playfully asked the owner for the filling recipe. He gladly shared that they used cottage cheese, sugar, vanilla and cream cheese. Bingo! I decided I was going to try making these at home– and that’s exactly what I did!
To make the crêpes, I resorted to my trusty source– America’s Test Kitchen (paid subscription). They do have a recipe for Cheese Blintzes, but I decided to use their crêpe recipe and to try making my own filling. I remember the owner telling me to be sure and drain the cottage cheese– that is a very important step. So, I did that the night before.
To make the crêpes, you need all-purpose flour, whole milk, eggs and melted butter. I had an idea that I would use a hand mixer to mix the drained cottage cheese and cream cheese, but I don’t recommend it. I decided I didn’t like the lumpy texture. So, I whizzed cottage cheese, cream cheese, sugar and vanilla in my food processor. Much better! The filling looked creamy and it tasted great.
The crêpe batter is super simple to make. Just whisk the milk and eggs into the flour, then add melted and cooled butter. I’m glad I took the extra step of pouring the batter into a mesh strainer to remove any lumps– because lumps were, indeed, there!
Per America’s Test Kitchen’s recommendation, heat a 12″ non-stick skillet and brushed it with melted butter.
Pour a little bit of batter in for my “test” crêpe. Perfect! So, let’s make crêpes!
Measure out 1/3 cup of batter on the prepared non-stick skillet and cook them until they are a light golden brown. Don’t worry that they look so light, because the blintzes are going to be cooked in butter. What’s also interesting is that the crêpes won’t be flipped over to cook on the other side. Trust me, this is correct.
Each cooked crêpe, was stacked on a plate. Parchment paper or waxed paper in between each crêpe wasn’t needed, ATK promised. So, I carried on and I got 12 crêpes in total.
Here’s where the fun began, for me. Indeed, the top crêpe easily peeled off the stack. I placed a couple tablespoons (I eyeballed it) onto the crêpe, slightly towards the bottom. Next, fold the crêpe up and over.
Next, each side is folded inward (like a burrito) and then rolled up. Voila! I rolled up the remaining Blintzes, and not a single crêpe stuck!
Hello, my Pretties! Now, it’s time to cook these until they are golden brown.
Place the blintzes, seam side down, and cook until they are a golden brown (2-3 minutes). Gently turn over (I used two spatulas).
At this point, I’m feeling really excited that these are looking so perfectly browned. I’m so ready to eat!
America’s Test Kitchen makes a Raspberry Sauce for their version of Cheese Blintzes. However…
…I’ve always enjoyed mine the way my local restaurant serves them– with sour cream and strawberry jam. I’m not going to change a thing. So, how did my version turn out?
TASTING NOTES: Nailed it! The crêpe was delicate and perfect. The filling was spot on– creamy, sweet but not cloyingly sweet. I’m so happy that I can make my own Cheese Blintzes (though, I’ll still frequent this restaurant because I love the atmosphere and everything on their menu is delicious). A few notes:
Yes, you can freeze the Blintzes (uncooked). I’ve included instructions within the printable recipe card on how to prepare frozen Cheese Blintzes.
Leftover filling is not to go to waste. It’s delicious with cut up fruit— and that’s something I enjoy as well
Can you cut calories on this? Um, not really. I did use low-fat cottage cheese, but it’s the butter that makes the Cheese Blintzes taste to decadently good.
Perfect Cheese Blintzes with Strawberries and Sour Cream
Equipment
- 1 12" inch non-stick skillet or a crepe pan
- Food processor ideal, to make the cottage cheese finger
Ingredients
FOR THE CRÊPES:
- 2 cups all-purpose flour 10 ounces
- 2 tsp granulated sugar
- ½ tsp salt
- 3 cups whole milk
- 4 large eggs
- 4 Tbsp unsalted butter melted and cooled; divided
- 4 Tbsp unsalted butter for the cooking the Blintzes in the skillet
For the filling:
- 2 cups small curd cottage cheese stained overnight, or at least a few hours (see notes)
- 4 Tbsp cream cheese softened
- ¼ cup granulated sugar see note
- 2 tsp pure vanilla extract
Garnish:
- Strawberry Jam or fresh strawberries; or any fruit of your choice
- Sour Cream
Instructions
FOR THE CRÊPES:
- Whisk flour, sugar, and salt together in medium bowl. Whisk milk and eggs together in separate bowl. Add half of milk mixture to flour mixture and whisk until smooth. Whisk in 3 tablespoons melted butter until incorporated. (The remaining tablespoon is to brush butter onto the skillet.)Whisk in remaining milk mixture until smooth. (Batter can be refrigerated for up to 2 days before cooking. It will separate; re-whisk it before using.)NOTE: I like to strain the batter in a mesh sieve, to make sure I don't have any lumps.
For the filling:
- Be sure that you have strained the cottage cheese, otherwise the filling could become runny. I place it into a wire mesh sieve, and balance it over a bowl, cover it and place into the refrigerator the night before.
- Combine the strained cottage cheese, cream cheese, sugar and vanilla. I discovered that I prefer to blend this in a food processor, so that the curds become finer. Set aside.
FOR THE CRÊPES:
- Brush bottom of 12-inch nonstick skillet lightly with some of remaining 1 tablespoon melted butter and heat skillet over medium heat until hot, about 2 minutes.
- Add 1/3 cup batter to center of skillet and simultaneously lift and rotate skillet in circular motion to swirl batter, allowing batter to run and fully cover bottom of skillet.NOTE: Don't panic if the crepe doesn't look perfectly round. You'll be rolling it around the filling, so it won't show any flaws.
- Cook crêpe until edges look dry and start to curl and bottom of crêpe is light golden, about 1 minute. NOTE: You won't be flipping the crêpe over! You'll only cook one side, and stack them on a plate. They won't stick, I promise!Using rubber spatula, lift edge of crêpe and slide it onto plate. Repeat with remaining batter, stacking crêpes and brushing skillet with melted butter every other time. (Adjust burner between medium-low and medium heat as needed toward end of crêpe-making process.)
Filling the crêpe:
- Working with 1 crêpe at a time, spoon 2 tablespoons filling onto crêpe about 2 inches from bottom edge and spread into 4-inch line. Fold bottom edge of crêpe over filling, then fold sides of crêpe over filling (like a burrito). Gently roll crêpe into tidy package about 4 inches long and 2 inches wide. Repeat with remaining crêpes and filling. (Assembled blintzes can be transferred to plate, covered with plastic wrap, and refrigerated for up to 24 hours.)
Cooking the Blintzes:
- Melt 2 tablespoons butter in now-empty skillet over medium heat. Add half of blintzes, seam sides down, and cook until golden brown, 2 to 4 minutes, gently moving blintzes in skillet as needed for even browning. Using spatula, gently flip blintzes and continue to cook until golden brown on second side, 2 to 4 minutes longer. Transfer blintzes to platter, seam sides down, and wipe skillet clean with paper towels. Repeat with remaining 2 tablespoons butter and remaining blintzes. NOTE: Wipe out the skillet before adding more butter, so prevent bitter burned butter taste.Garnish with sour cream and strawberry jam (or fruit sauce of your choice).
TO MAKE AHEAD:
- You can easily cut this recipe in half, which is what I do– since I am cooking for two. –or–Once you have rolled your Blintzes, transfer blintzes to rimmed baking sheet and freeze. Transfer frozen blintzes to zipper-lock bag and freeze for up to 1 month. When ready to cook, do not thaw blintzes. Reduce heat medium-low and cook blintzes, covered, until golden brown, 6 to 9 minutes per side.
Notes
Cheese blintzes were such a rare and special treat when I was a kid! Will definitely be trying these out.
Thank you, Kelly. Yes, they are a treat and I’m so happy I can make these at home. Please let me know.
I hadn’t made blintzes for over 30 years until today I made them for Easter brunch. I followed the recipe to a tee except I reduced the sugar to 2 teaspoons.
Next time I’ll make the batter in a blender. I probably lost two crepes to lumps.
They were great! Can’t wait to make them again.
A blender is a great idea! Thank you for the positive feedback!