Classic Cheese Blintzes (Kosher Recipe)

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I still remember the first time I watched my grandmother make blintzes in her tiny kitchen. She’d spread the batter so thin you could practically see through it, then flip each crepe with nothing but a butter knife and complete confidence. The smell of those delicate pancakes hitting the hot pan always meant something special was happening.

Blintzes are basically the Jewish answer to crepes, but they’re filled and then fried again for this amazing contrast of textures. The outside gets golden and slightly crispy while the inside stays creamy and soft. My version uses farmer cheese mixed with cream cheese for the filling because it gives you that traditional tang without being too heavy. I add just enough sugar and vanilla to make it sweet but not dessert-level sweet.

Getting the Blintz Batter Just Right

The trick to perfect blintzes is getting your crepe batter the right consistency. It should coat the back of a spoon but still pour easily. Too thick and your crepes will be heavy, too thin and they’ll tear when you try to fold them. I let the batter rest for at least 30 minutes because it helps the flour hydrate properly and makes for more tender crepes.

Perfect Cheese Filling Every Time

These are perfect for weekend brunch when you want something that feels special but isn’t too complicated. I like serving them with sour cream and fresh berries, though some people go for applesauce or even a drizzle of honey. They freeze beautifully too, so I often make a double batch and stash some away for busy mornings.

Classic Cheese Blintzes (Kosher Recipe) - Jewish recipe
I still remember the first time I watched my grandmother make blintzes in her tiny kitchen. She'd spread the batter so thin you could practically see through it, then flip each crepe with nothing but a butter knife and complete confidence. The smell of those delicate pancakes hitting the hot pan always meant something special was happening. Blintzes are basically the Jewish answer to crepes, but they're filled and then fried again for this amazing contrast of textures. The outside gets golden and slightly crispy while the inside stays creamy and soft. My version uses farmer cheese mixed with cream cheese for the filling because it gives you that traditional tang without being too heavy. I add just enough sugar and vanilla to make it sweet but not dessert-level sweet. The trick to perfect blintzes is getting your crepe batter the right consistency. It should coat the back of a spoon but still pour easily. Too thick and your crepes will be heavy, too thin and they'll tear when you try to fold them. I let the batter rest for at least 30 minutes because it helps the flour hydrate properly and makes for more tender crepes. These are perfect for weekend brunch when you want something that feels special but isn't too complicated. I like serving them with sour cream and fresh berries, though some people go for applesauce or even a drizzle of honey. They freeze beautifully too, so I often make a double batch and stash some away for busy mornings.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Crepes
  • 1 cup all-purpose flour
  • 1 1/4 cups whole milk
  • 3 large eggs
  • 2 tablespoons melted butter plus extra for cooking
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
For the Cheese Filling
  • 1 pound farmer cheese
  • 4 ounces cream cheese softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1/4 teaspoon kosher salt
For Serving
  • 2 tablespoons butter for frying
  • 1 cup sour cream
  • 1 cup fresh berries optional

Method
 

Make the Crepe Batter
  1. In a blender or mixing bowl, combine flour, milk, eggs, melted butter, sugar, and salt. Blend or whisk until completely smooth with no lumps.
  2. Strain the batter through a fine-mesh sieve to remove any remaining lumps. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Prepare the Filling
  1. In a mixing bowl, combine farmer cheese, cream cheese, sugar, vanilla, egg yolk, and salt. Mix until smooth and well combined. Set aside.
Make the Crepes
  1. Heat an 8-inch nonstick or well-seasoned skillet over medium heat. Brush lightly with melted butter.
  2. Pour about 1/4 cup batter into the center of the pan, immediately tilting and swirling to spread the batter evenly across the bottom.
  3. Cook for 1-2 minutes until the bottom is lightly golden and the edges begin to pull away from the pan. Flip and cook the other side for 30 seconds.
  4. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment paper between them. You should have about 12 crepes.
Assemble the Blintzes
  1. Place a crepe on a clean work surface, prettier side down. Spoon about 2-3 tablespoons of filling in the center of the lower third of the crepe.
  2. Fold the bottom edge over the filling, then fold in the sides, and roll up tightly to form a neat package. Repeat with remaining crepes and filling.
Cook and Serve
  1. Heat 2 tablespoons butter in a large skillet over medium heat. Place blintzes seam-side down in the pan, working in batches if necessary.
  2. Cook for 2-3 minutes per side until golden brown and heated through.
  3. Serve immediately with sour cream and fresh berries if desired.

Notes

Assembled blintzes can be covered and refrigerated for up to 2 days before cooking. They also freeze well for up to 3 months - just thaw before frying. For a lighter version, you can serve them without the final frying step, though they won't have the traditional crispy exterior.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 16g 21%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 145mg 48%
Sodium 320mg 14%
Dietary Fiber 1g 4%
Total Sugars 8g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.
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