blintzes

These paper-thin pancakes are wrapped around an indulgent cheese filling, rolled tightly, then pan-fried to perfection.

Cheese Blintz

lemon

water, divided

cornstarch

sugar

blueberries, divided

salt

unsalted butter

farmer cheese

vanilla extract

eggs

milk

all-purpose flour

vegetable oil

Butter oil,

Powdered sugar,

Finely grate the zest from 1 small lemon into a medium saucepan until you have about 1 teaspoon. Cut the lemon into quarters, then squeeze the juice from 1 quarter into the saucepan (about 1 teaspoon). Reserve the remaining lemon quarters for the filling.

Place 1/4 cup of the cold water and 1 tablespoon cornstarch in a small bowl and stir until the cornstarch is dissolved. Add the cornstarch mixture, 1 cup of the blueberries, 1/2 cup granulated sugar, remaining 1/4 cup cold water, and 1/4 teaspoon kosher salt. Bring the mixture to a boil over medium heat, stirring constantly. Let the mixture boil until thickened and the blueberries release their juices, about 3 minutes. Add the remaining 1 cup of blueberries and cook for 2 minutes more. Remove the pan from the heat.

Make the topping: 

Melt 1 tablespoon unsalted butter and place in a medium bowl. When cool, squeeze the juice from a lemon quarter into the bowl (about 1 teaspoon). Add 2 cups farmer cheese, 1 large egg yolk, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt, and stir to combine. Cover and refrigerate while making the pancakes.

Make the filling: 

Line a baking sheet with parchment paper. Place 3 large eggs, 1 cup whole milk, 3/4 cup all-purpose flour, 2 tablespoons vegetable oil, and 1/2 teaspoon kosher salt in a medium bowl and whisk until smooth with little to no lumps. 

Heat a small amount of butter or oil in a 6-inch nonstick frying pan over medium-low heat until melted or shimmering. Pour in about 3 tablespoons of the batter and immediately tilt the pan in a circular motion to spread the batter evenly and coat the bottom. Use just enough batter to make a very thin pancake. Cook until the bottom is lightly browned and the top is set, about 2 minutes. Lift the pancake from the pan and place on the baking sheet, browned side up. Repeat making the remaining pancakes.

To fill, place a pancake browned-side up on a work surface, then spoon about 3 tablespoons of the filling along one side of the pancake. Fold the opposite sides in and roll up like a burrito. Repeat with the remaining pancakes and filling. 

In the same pan over medium heat, lightly pan fry the rolled cheese blintzes in butter or oil until lightly browned on both sides (start seam-side down), about 1 minute per side. 

Rewarm blueberry sauce over medium-low heat if needed. Spoon the warm blueberry sauce over the fried cheese blintzes. Dust with powdered sugar and serve immediately.

Make the blintzes:

Blintzes are classic in the Jewish cooking world and every chef has his or her own version of this souffle. You really can't go wrong with all that butter, cream, sugar and eggs.

Blintz Souffle

cheese

sour cream

¼ cup sugar

orange juice

eggs, beaten

butter, melted

⅛ teaspoon salt

cinnamon sugar

This cheese Blintzes recipe is easy to make and so delicious! It is a thin crepe-like pancake filled with a creamy cheese filling, pan fried, and topped with a quick berry sauce, or your favorite toppings!

Blintzes

vanilla

butter (, softened (plus more for toasting them, later))

ricotta cheese

cream cheese (, softened)

lemon juice

Berry sauce (recipe

berries

lemon zest

Mint

Whipped cream

Applesauce

Syrup

Cheese Filling: Combine filling ingredients in a bowl and mix until smooth. Place bowl in freezer to chill filling while you cook the blintzes.

Make Batter: Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.

Cook: Heat a skillet over medium heat. Pour roughly ¼ cup of batter into the pan and swirl the pan in a circular motion until the batter is in a thin, circle in the pan. Cook until lightly golden on the bottom, then flip and cook on the other side. Remove to a plate and keep warm while you continue cooking all the blintzes.

Add Filling: Place a big spoonful of the filling onto the pancake, about 1 inch from the bottom. Fold both sides in, then roll all the way up, like a burrito. Repeat with remaining blintzes.

Pan Fry: Melt the 2 tablespoons of butter and 1 tablespoon vegetable oil (or coconut oil) in a pan over medium heat. Once hot, work in batches to toast the blintzes seam-side down in the pan. Cook for 1-2 on each side, just until until golden brown all over. Serve with desired toppings.

https://content.jwplatform.com/videos/OivCDaO0.mp4

This classic cheese Blintzes recipe makes a thin, crepe-like pancake filled with a creamy cheese filling, pan fried, and topped a simple berry sauce.

Top 3 blintzes recipes from across the web

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Cheese Blintz

Blintz Souffle

Blintzes

Top 3 blintzes recipes from across the web

The most viewed blintzes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheese Blintz

Blintz Souffle

Blintzes

The most viewed blintzes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine