This Blintz recipe is a thin, delicate crepe stuffed with a sweetened creamy cheese mixture, then pan-fried until golden. They are great served for breakfast or brunch and undeniably delicious!
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Blintzes were a real treat growing up in my house, only reserved for special occasions – why, I have no idea, because now I make them quite often. Have you ever had them? If not, you are missing out! If you’ve made my crepes recipe and love sweetened ricotta, you will love a blintz.
What is a Blintz?
A blintz is a paper-thin crepe that is filled with sweetened cheese and then pan fried until golden. They are traditionally served for Shavuot and sometimes other Jewish holidays, but anyone can enjoy them anytime of year!
Helpful Tips
- Crepes. You’ll need 10 crepes for this blintz recipe – they hold the filling. I use my crepe recipe, but feel free to purchase at the store, if preferred. Just make sure they’re 8 to 9 inches in diameter.
- The filling. The most traditional filling for blintzes is farmer’s cheese, but it can be harder to find, so it’s often replaced with ricotta or cottage cheese, and sometimes even cream cheese, mascarpone, or creme fraiche. The filling is then combined with egg, sugar, and vanilla. My favorite filling for a cheese blintz and how I make them is actually a combination of whole ricotta and cream cheese. It almost tastes like cheesecake. Rich, creamy, and incredible!
- Egg. Don’t skip the egg in the filling, it provides necessary structure.
Blintzes
Ingredients
- 10 crepes
- 1 & 1/2 cups full fat ricotta cheese , strained of all moisture if wet
- 4 ounces cream cheese , softened
- 1 large egg
- 3 tablespoons powdered sugar
- 1 & 1/2 teaspoons vanilla extract
- pinch of salt
- 4 tablespoons unsalted butter , divided, for pan
- jam , for serving
- powdered sugar , for serving
Instructions
- Make my homemade crepes (they're easy!), or buy them at the store.
- Preheat oven to 400 degrees F.
- In a medium bowl, beat together 1 & 1/2 cups ricotta cheese, 4 ounces softened cream cheese, 1 large egg, 3 tablespoons powdered sugar, 1 & 1/2 teaspoons vanilla, and a pinch of salt with a handheld electric mixer until thoroughly combined.
- Forming the blintzes is like a burrito or folding an envelope.Spoon 1/4 cup of the cheese filling along the lower third of each crepe, leaving a 1-inch border on the sides.
- Fold the bottom edge away from you to just cover the filling; then fold the 2 sides into the center. Roll the crepe away from you a couple of times, tucking in the edges as you roll, to completely enclose like a neat little package, ending with the seam side down.
- Heat a large nonstick skillet over medium. Once hot, melt 1 tablespoon of the butter.
- Place as many blintzes that will comfortably fit in the pan, without over-crowding.
- Fry for about 2 minutes, flip over, and fry another 2 minutes until crisp and golden. (Regulate and lower the heat source, if necessary, to prevent over-browning.)
- Transfer blintzes to a foil lined baking sheet.
- Continuing pan-frying the other blintzes, adding another tablespoon of butter to the pan, if necessary.
- Place baking sheet with all the blintzes in a 400F oven for about 10 minutes so the cheese warms and sets.
- Serve blintzes with a spoonful of jam on top and dust with powdered sugar.
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Notes
Nutrition
Other Notes
What to Serve with Blintzes
Blintzes are typically served with jam and a dusting of powdered sugar, or sour cream. We also love them with raspberry jam, lemon curd, peach jam, or even strawberry sauce or apple butter. They’re quite filling, but a nice fresh fruit salad on the side would round out a meal.
How to Store Blintzes
- Crepe batter. I don’t recommend making this in advance.
- Cooked crepes. If you want to make the crepes ahead of time and store them for later, wait for them to cool, stack (with pieces of parchment paper in between to prevent sticking), and place in a resealable plastic bag. They will keep in the refrigerator for up to 3 days, or in the freezer for up to 2 months. When defrosting them, thaw on a rack before gently peeling apart. Warm them slightly in the microwave so they are pliable and don’t crack while rolling.
- Cheese filling. The cheese filling can be made up to 2 days in advance, kept refrigerated in a tightly sealed container. Drain any liquid that accumulates.
- Uncooked blintzes: Uncooked blintzes can be made up to 2 days in advance and kept refrigerated in a tightly sealed container. Or frozen individually on a tray until solid, then wrapped individually and frozen for up to 1 month. (You don’t want to thaw them before cooking or they will fall apart.)
- Cooked blintzes: Cooked blintzes can be refrigerated for up to 1 day. They can also be frozen, using the method for uncooked blintzes, but this time you do want to thaw in the refrigerator overnight and reheat, uncovered, in a 350 degree F oven until warmed through.
More Jewish Recipes:
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Loved this recipe so much. I hadn’t had a blintz for over 30 years when my mother used to make them. Found this recipe and decided to give it a go. The crepes and filling were both wonderful and brought back great memories.
This recipe brought back special memories of when my mom used to make blintzes for us growing up. Now I makes these for my own kids.
This recipe is wonderful!! My mother used to buy the frozen blintzes when I was a kid. I had no idea they were this simple to make. Thanks for sharing this recipe – we loved it!
Love this recipe – reminds me of the blintzes my mom used to make when I was growing up. Hadn’t had them in ages and they were just as wonderful as I remember.
Very delish