Cheese blintzes are thin crepes filled with a sweet, tangy mixture of farmer cheese, cream cheese, sugar and vanilla, folded into packets and fried in butter until golden. They’re a traditional dish for Shavuot, served with sour cream and fresh berries.

Making the Crepes

The batter should be thin, like heavy cream. Pour a small amount into a hot buttered pan and swirl to coat the bottom in a very thin layer. Cook just until set on the bottom, then slide it out; the crepes are cooked on one side only, and the cooked side faces out when you fill them. Place filling on the cooked side, fold in the sides and roll into packets, then fry seam-side down.

Kosher Notes

Blintzes are dairy (milchig). Use cheeses, butter and sour cream with a reliable hechsher, and check each egg for blood spots. Eating dairy foods on Shavuot is a widespread custom, and blintzes are one of the most popular.

Make-Ahead and Freezing

Assembled blintzes keep for 2 days in the fridge or 3 months in the freezer; thaw before frying.

These classic cheese blintzes feature tender crepes wrapped around a creamy farmer cheese filling, then pan-fried until golden for the perfect breakfast treat.

Print Recipe Pin Recipe

Prep Time 45

Cook Time 30

Total Time 1 15

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

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method

Make the Crepe Batter

In a blender or mixing bowl, combine flour, milk, eggs, melted butter, sugar, and salt. Blend or whisk until completely smooth with no lumps.
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

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

Heat an 8-inch nonstick or well-seasoned skillet over medium heat. Brush lightly with melted butter.
Pour about 1/4 cup batter into the center of the pan, immediately tilting and swirling to spread the batter evenly across the bottom.
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.
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

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.
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

Heat 2 tablespoons butter in a large skillet over medium heat. Place blintzes seam-side down in the pan, working in batches if necessary.
Cook for 2-3 minutes per side until golden brown and heated through.
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%

Classic Cheese Blintzes (Kosher Recipe)

Making the Crepes

Kosher Notes