Cheese Blintzes: A Delicious & Easy Recipe

Cheese Blintzes, those delicate, cheese-filled pancakes, are more than just a delicious breakfast or dessert; they’re a comforting hug on a plate. Have you ever craved something sweet, creamy, and utterly satisfying, but didn’t want the fuss of a complicated recipe? Then look no further! This recipe delivers the authentic taste of homemade blintzes without spending hours in the kitchen.

These delightful treats boast a rich history, deeply rooted in Eastern European Jewish cuisine. Traditionally served during Shavuot, a Jewish holiday celebrating the giving of the Torah, dairy dishes like cheese blintzes symbolize the abundance and sweetness of the land. They represent a time of celebration and family gatherings, making them a dish filled with warmth and tradition.

What makes blintzes so universally loved? It’s the perfect combination of textures and flavors. The thin, slightly chewy pancake encases a creamy, sweet cheese filling that melts in your mouth. Whether pan-fried to golden perfection or baked for a lighter touch, the result is always irresistible. Plus, they’re incredibly versatile! Enjoy them plain, dusted with powdered sugar, or topped with your favorite fruit preserves, sour cream, or a drizzle of maple syrup. Get ready to experience a taste of history and pure deliciousness with this easy-to-follow recipe!

this Recipe

Ingredients:

• For the Crepes:
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon granulated sugar
• 1 1/2 cups milk
• 2 large eggs
• 2 tablespoons unsalted butter, melted, plus more for greasing the pan
• For the Cheese Filling:
• 16 ounces (2 cups) farmer cheese, drained well (or ricotta cheese, also drained)
• 4 ounces (1/2 cup) cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon lemon zest (optional, but recommended)
• For Serving (Optional):
• Sour cream
• Fruit preserves (strawberry, raspberry, or blueberry are classic)
• Powdered sugar
• Melted butter

Making the Crepes:

Okay, let’s start with the crepes! These are the “wrappers” for our delicious cheese filling. Don’t be intimidated; they’re easier than you think. The key is a thin batter and a hot pan.

1. Whisk the Dry Ingredients: In a medium-sized bowl, whisk together the flour, salt, and sugar. This ensures that the salt and sugar are evenly distributed throughout the flour, which is important for the texture and flavor of the crepes.
2. Combine Wet and Dry Ingredients: In a separate bowl, whisk together the milk and eggs until well combined. Gradually add the wet ingredients to the dry ingredients, whisking constantly until you have a smooth batter. Be careful not to overmix, as this can develop the gluten in the flour and make the crepes tough. A few small lumps are okay; they’ll disappear as the batter rests.
3. Add Melted Butter: Stir in the melted butter. The butter adds richness and helps prevent the crepes from sticking to the pan.
4. Let the Batter Rest: Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes, or even better, for an hour. This allows the gluten to relax, resulting in more tender crepes. Resting also allows any air bubbles to dissipate, which will give you smoother crepes.
5. Heat the Pan: Heat a lightly greased 8-inch non-stick skillet or crepe pan over medium heat. The pan is ready when a drop of water sizzles and evaporates almost immediately. If the pan is too hot, the crepes will burn. If it’s not hot enough, they’ll stick.
6. Pour the Batter: Lift the pan off the heat and pour about 1/4 cup of batter into the center of the pan. Immediately swirl the pan around to evenly coat the bottom with a thin layer of batter. You want a very thin crepe, so don’t use too much batter. If you have too much batter, pour the excess back into the bowl.
7. Cook the First Side: Return the pan to the heat and cook for about 1-2 minutes, or until the edges of the crepe start to lift and the bottom is lightly golden brown. You can gently lift an edge with a spatula to check the color.
8. Flip and Cook the Second Side: Carefully flip the crepe with a thin spatula and cook for another 30-60 seconds, or until the second side is lightly golden brown. The second side doesn’t need to be as cooked as the first.
9. Stack the Crepes: Transfer the cooked crepe to a plate. You can stack the crepes on top of each other; they won’t stick. I like to place a piece of parchment paper between each crepe to prevent any sticking, but it’s not strictly necessary.
10. Repeat: Repeat steps 5-9 with the remaining batter, greasing the pan as needed. You should get about 12-15 crepes from this recipe.

Making the Cheese Filling:

Now for the star of the show – the cheese filling! This is where the magic happens. The combination of farmer cheese (or ricotta) and cream cheese creates a creamy, slightly tangy filling that’s just perfect.

1. Combine the Cheeses: In a large bowl, combine the farmer cheese (or ricotta) and cream cheese. Make sure the cream cheese is softened so it blends easily.
2. Add Sugar and Egg: Add the sugar and egg to the cheese mixture. The sugar adds sweetness, and the egg helps bind the filling together.
3. Add Vanilla and Lemon Zest: Stir in the vanilla extract and lemon zest (if using). The vanilla adds a warm, comforting flavor, and the lemon zest adds a bright, citrusy note that complements the cheese perfectly.
4. Mix Well: Mix all the ingredients together until smooth and well combined. Be careful not to overmix, as this can make the filling watery.

Assembling and Cooking the Blintzes:

Alright, we’ve got our crepes and our cheese filling. Now it’s time to put it all together and create those beautiful blintzes!

1. Fill the Crepes: Place a crepe on a flat surface. Spoon about 2-3 tablespoons of the cheese filling into the center of the crepe. Don’t overfill the crepes, or they’ll be difficult to fold and may burst during cooking.
2. Fold the Crepes: Fold the sides of the crepe over the filling, then fold the top and bottom over to create a small rectangular package. You want to tuck the sides in snugly to keep the filling from escaping.
3. Repeat: Repeat steps 1 and 2 with the remaining crepes and filling.
4. Cook the Blintzes: Heat a tablespoon of butter in a large skillet over medium heat. The butter adds flavor and helps the blintzes brown nicely.
5. Cook Until Golden Brown: Place the blintzes in the skillet, seam-side down, and cook for about 3-4 minutes per side, or until golden brown and heated through. Be careful not to overcrowd the skillet; you may need to cook the blintzes in batches. If the blintzes are browning too quickly, reduce the heat.

Serving the Blintzes:

Finally, the moment we’ve all been waiting for – serving and enjoying our delicious cheese blintzes! There are so many ways to serve them, so feel free to get creative.

1. Serve Warm: Serve the blintzes warm, right out of the skillet. They’re best when they’re fresh and the cheese filling is still warm and gooey.
2. Add Toppings: Top the blintzes with your favorite toppings. Sour cream is a classic choice, adding a tangy contrast to the sweet cheese filling. Fruit preserves, such as strawberry, raspberry, or blueberry, are also delicious. A dusting of powdered sugar adds a touch of sweetness and elegance. And of course, a drizzle of melted butter is always a good idea!
3. Enjoy! Enjoy your homemade cheese blintzes! They’re perfect for breakfast, brunch, or even dessert.

Tips and Variations:

• Ricotta vs. Farmer Cheese: While farmer cheese is traditional, ricotta cheese works well too. Just make sure to drain it thoroughly to remove excess moisture.
• Freezing Blintzes: Blintzes freeze beautifully! After assembling, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. To reheat, bake them in a preheated oven at 350°F (175°C) until heated through and golden brown, or pan-fry them in butter.
• Flavor Variations: Get creative with the filling! Add a pinch of cinnamon or nutmeg for a warm, spiced flavor. You can also add raisins, chopped nuts, or even chocolate chips.
• Savory Blintzes: For a savory twist, omit the sugar from the filling and add herbs, such as dill or chives. You can also add cooked vegetables, such as spinach or mushrooms.

Conclusion:

This Cheese Blintzes recipe isn’t just another breakfast option; it’s a warm hug on a plate, a taste of tradition, and a guaranteed crowd-pleaser. From the delicate, almost crepe-like wrapper to the creamy, sweet cheese filling, every bite is an explosion of comforting flavors. I truly believe that once you try these, they’ll become a staple in your weekend brunch rotation.

But why is this particular recipe a must-try? It’s all about the balance. The slight tang of the batter perfectly complements the sweetness of the cheese, and the light frying gives them a beautiful golden-brown color and a satisfyingly crisp edge. Plus, the recipe is surprisingly simple to follow, even for beginner cooks. I’ve broken down each step to ensure success, and I’ve included tips and tricks I’ve learned over years of making these blintzes for my own family.

And the best part? The versatility! While these Cheese Blintzes are divine on their own, drizzled with a bit of sour cream or a dollop of your favorite fruit preserves, the possibilities are endless.

Serving Suggestions and Variations:

* Classic Toppings: Sour cream, apple sauce, strawberry jam, blueberry compote, or a dusting of powdered sugar are all classic and delicious choices.
* Savory Twist: For a savory option, try topping them with sautéed mushrooms and onions, or a dollop of herbed cream cheese.
* Fruit Filling: Add a handful of fresh berries to the cheese filling for a burst of fruity flavor. Blueberries, raspberries, or chopped strawberries work particularly well.
* Chocolate Indulgence: Drizzle with melted chocolate or Nutella for a decadent dessert.
* Citrus Zest: Add a teaspoon of lemon or orange zest to the cheese filling for a bright, citrusy note.
* Make-Ahead Magic: The blintzes can be made ahead of time and stored in the refrigerator for up to 24 hours. Simply reheat them in a skillet with a little butter or in the oven until warmed through. You can also freeze them for longer storage. Just wrap them individually in plastic wrap and then place them in a freezer bag.

I’ve tried countless variations myself, and I’m always amazed at how adaptable this recipe is. It’s a blank canvas for your culinary creativity! Don’t be afraid to experiment with different fillings and toppings to create your own signature Cheese Blintzes.

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experience. So, gather your ingredients, put on some music, and get ready to create some kitchen magic. Remember, cooking should be fun and enjoyable, so don’t stress about perfection. Just relax, follow the steps, and let your creativity flow.

I truly believe that this recipe for Cheese Blintzes is a winner. It’s a delicious, comforting, and versatile dish that’s perfect for breakfast, brunch, or even dessert.

Now, it’s your turn! I encourage you to try this recipe and share your creations with me. Did you try a different filling? Did you discover a new favorite topping? I’d love to hear all about it! Leave a comment below, tag me in your photos on social media, or send me an email. I’m always eager to see what you come up with. Happy cooking!