Sweet Cheese Blintzes are a treat that can be enjoyed for breakfast, brunch, or dessert. I make them at least once a year for the Jewish holiday of Shavuot.
Homemade blintzes are so much better than anything you’ll find at the stores. Serve them warm or cold, topped with fresh fruits, fruit sauce, maple syrup, and a sprinkle of powdered sugar.
Cook Note:
In my Israeli family, we serve the blintzes cold. Only when we moved to the USA, I learned that many prefer their blintzes to be served hot. In this blog post, I am going to share both options.
Looking for more recipes for Shavuot? Try my Sweet Potato Bread Pudding, Cheese Bourekas, and Baked Shavuot Cheesecake.
What Are Blintzes?
Blintzes are thin pancakes made from flour, eggs, and milk, then filled with a sweet or savory filling. They are a popular dish in Jewish cuisine and are often served for breakfast or brunch or as a dessert.
Where Do Blintzes Come From?
Blintzes are a traditional Jewish dish that originated in Eastern Europe, specifically in countries like Poland, Russia, and Ukraine. Blintzes have been enjoyed in Jewish communities for centuries, and their popularity has spread to other parts of the world. Today, you can find cheese blintzes in many Jewish delis and restaurants, grocery stores like Trader Joe’s, and supermarkets.
What is the Difference Between French Crepes and Blintzes?
French Crepes and blintzes are both thin, delicate pancakes that are popular in many parts of the world. Still, there are some differences between the two:
Origin: French Crepes are a French dish, while blintzes are traditionally associated with Jewish cuisine.
Cooking Method: French Crepes are usually cooked on a flat griddle or non-stick pan, while blintzes are traditionally pan-fried on both sides to create a slightly crispy exterior.
Shape: French Crepes are typically larger and thinner than blintzes, which are smaller and slightly thicker.
A French Crepe can be eaten on its own or with fillings, whereas a Blintz is always filled (usually with a sweetened cheese mixture).
Pro-Tips for Best Sweet Cheese Blintzes:
Let the batter rest: After making the batter, let it rest for about 10 minutes before using it. This allows the flour to fully absorb the liquid, resulting in a smoother batter and better blintzes.
Strain the batter (important): Place a fine-mesh strainer or sieve over a clean bowl or a pitcher. Make sure the bowl or pitcher is large enough to catch the strained batter. Pour the batter slowly into the strainer or sieve. Use a spatula or the back of a spoon to gently push the batter through the mesh while catching any solids or lumps that may be in the batter.
Use a non-stick skillet or crepe pan: A good quality non-stick skillet or crepe pan is essential for making blintzes.
Use the right amount of batter: Use just enough batter to coat the bottom of the pan thinly and evenly. Too much batter will result in thick and heavy blintzes, while too little will make them too fragile.
Swirl the batter: When pouring the batter into the pan, quickly tilt and swirl the pan to spread the batter in a thin, even layer. This helps create a smooth and round blintz.
Flip with confidence: When flipping the blintz, do it confidently and quickly. Use a thin spatula to lift the edges and then flip it over in one smooth motion. I highly recommend using (affiliate link) a “fish spatula” total game changer!
Cook on medium heat: Use medium heat to cook the blintzes, as high heat can burn the batter and filling quickly, while low heat can result in soggy blintzes. Keep an eye on the heat and adjust as needed.
What Goes with Sweet Cheese Blintzes?
Sweet Cheese blintzes are often served as a breakfast or brunch item and can be accompanied by a variety of toppings and side dishes. Here are some suggestions for what to serve with cheese blintzes:
Fruit: Cheese blintzes pair well with fresh fruit, such as berries, sliced bananas, or sliced peaches. You can serve the fruit on top of the blintzes or on the side.
Sour cream or Creme Fraiche: For a tangy contrast to the sweetness of the cheese filling.
Jam or fruit sauce: A raspberry or blueberry sauce drizzle can add a fruity complement to the cheese filling.
Powdered sugar: A dusting of powdered sugar on top of the blintzes can add a touch of sweetness and visual appeal.
Syrup: Some people enjoy drizzling maple syrup over their cheese blintzes.
Coffee or tea: Cheese blintzes are often enjoyed with a hot cup of coffee or tea.
How To Fold a Blintz?
It just takes four easy steps:
Step 1: Place a small amount of the cheese filling on the lower third of the pancake.
Step 2: Flip up the bottom with the cheese filling to the middle of the pancake.
Step 3: Fold in the two sides of the pancake, going towards the middle.
Step 4: Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.
FAQs
Yes! Allow the crepes to cool completely after cooking.
Stack the crepes on a plate or flat surface, placing wax paper or parchment paper between them to prevent sticking.
Place the stack of crepes in an airtight container or wrap them tightly with plastic wrap. Store in the refrigerator for up to 2-3 days.
Yes! Allow the crepes to cool completely after cooking.
Stack the crepes on a plate or flat surface, placing wax paper or parchment paper between them to prevent sticking.
Place the stack of crepes in an airtight container or wrap them tightly with plastic wrap. Store in the freezer for up to 2-3 months. When you’re ready to use the frozen crepes, thaw them in the refrigerator overnight or for a few hours.
Yes, you can make blintzes ahead of time and store them in the refrigerator. Place the blintzes in an airtight container or wrap them tightly with plastic wrap. Store in the refrigerator for up to two days.
If you want to freeze, place the blitzes in an airtight container or a resealable plastic bag. If you stack the blitzes, place a piece of parchment paper or wax paper between the layers to prevent them from sticking together.
The best way to heat up frozen blintzes is by letting them first defrost in the fridge. Next, pop them in a skillet with a bit of butter and lightly fry them on both sides.
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Sweet Cheese Blintzes
Description
Equipment
- Pastry brush or paper towels
Ingredients
Ingredients for the blitzes batter:
- 2 cups (280g) all-purpose flour
- 4 large eggs
- 1 and ½ cups (360ml) whole milk
- 1 and ¼ cups (300ml) water
- 1 Teaspoon vanilla extract
- 1 Tablespoon sugar
- ¼ Teaspoon salt
- 2 Tablespoons (30g) unsalted butter melted
- Additional melted butter for greasing the pan about ½ stick (55g)
Ingredients the filling:
- 15-16oz (425-450g) ricotta cheese or mascarpone or cream cheese at room temperature
- 16oz (450g) sour cream light or full fat
- 2-4 Tablespoons (20-40 grams) sugar
- 1/2 Teaspoon vanilla extract
- 1/2 Teaspoon lemon zest optional
- 1 Tablespoon strawberry jelly optional
Optional for serving:
- powdered sugar, maple syrup, fruits, jams…
Instructions
- Combine the flour, eggs, milk, water, vanilla, sugar, salt, and melted butter in a blender. Blend or whisk until the batter is smooth and well combined.
- Strain the mixture (important) and let it rest for 10 minutes.
- Place a non-stick skillet or crepe pan over medium heat. Use a brush or a paper towel to spread the melted butter.
- Pour about 1/4 cup of the crepe batter into the hot pan and swirl it around to coat the bottom evenly. Cook for about 1-2 minutes, until the edges of the crepe are set, and the bottom is lightly golden.
- Flip the crepe and cook for an additional 30 seconds to 1 minute on the other side. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes on top of each other as you cook them.
- Combine the filling ingredients in a medium mixing bowl (start with 2 tablespoons of sugar). Stir until the filling is smooth and well combined.
- Taste and add sugar if needed.
- Place a spoonful of the cheese filling in the center of each crepe. Fold the sides of the crepe over the filling, then fold the top and bottom to form a rectangular shape, similar to an envelope. Next, roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.
Option 1: Cold blintzes
- After filling and folding the blintzes, place them in an airtight container and keep them in the refrigerator. Served cold.
Option 2: Warm blintzes
- Just before serving, brush the top and bottom of the crepes with butter and pan-fry them on both sides.
Serving:
- Enjoy as-is or alongside your favorite toppings!
14 comments
Turned out great!
yay!
Added softened raisins! YUM
Love them
Can I use cream cheese?
yes instead of ricotta. It should be at room temperature
My mother made them with cottage cheese bought at by the pound dry. How many do you get from your recipe?
about 25 blintzes
Shouldn’t the cheese be farmer’s cheese?
you can use farmer’s cheese too.
Love it
thank you
really great recipe! couldn’t believe that the filling was exactly right for the amount of blintzes. i made mine a bit bigger than the ones in your picture, so i got 16 blintzes in the end.
Yay! Thanks for letting me know!!