Blintzes are thin crepes wrapped around a sweet cheese filling, folded into neat packets and browned in butter. They come from Eastern European Jewish cooking and are a favorite at Hanukkah, when both dairy and fried foods are traditional.

They start out just like crepes, with one important difference: each crepe is cooked on one side only. The uncooked side goes on the outside when you fold it, and it browns in the butter during the second cooking. That second cooking also seals the packet.

Cheese Blintzes

Thin crepes filled with sweet farmer cheese, folded into packets and fried in butter.

Prep Time: 30 mins
Cook Time: 30 mins
Rest Time: 30 mins
Total Time: 1 hr 30 mins
Yield: 10 to 12 blintzes

Equipment

8-inch non-stick skillet
Large skillet for frying

Ingredients

Crepes

1 cup (120 g) all-purpose flour
2 large eggs
1 1/4 cups (300 ml) milk
2 tablespoons unsalted butter, melted, plus more for the pan
1 tablespoon granulated sugar
1/4 teaspoon salt

Cheese filling

16 ounces (450 g) farmer cheese, or 15 ounces (425 g) whole-milk ricotta drained in a sieve for 30 minutes
4 ounces (113 g) cream cheese, softened
1 large egg yolk
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
Pinch of salt

To cook and serve

3 tablespoons (42 g) unsalted butter
Sour cream and berry compote or jam

Instructions

Crepes

Whisk the flour, sugar and salt. Whisk in the eggs, then gradually the milk and melted butter until smooth. Rest for 30 minutes.
Heat the 8-inch skillet over medium heat and brush with butter. Pour in about 3 tablespoons of batter and swirl to coat the bottom.
Cook on one side only, about 1 minute, until the top is dry and the underside is lightly golden. Slide out onto a plate, cooked side up. Repeat, stacking the crepes.

Cheese filling

Mash the farmer cheese (or drained ricotta) and cream cheese together until fairly smooth. Mix in the egg yolk, sugar, vanilla, lemon zest and salt.

Fill and fold

Place a crepe cooked side up. Spoon about 3 tablespoons of filling just below the center.
Fold the bottom edge up over the filling, fold in both sides, then roll it up into a neat rectangular packet. Repeat with the remaining crepes.

Cook

Melt half the butter in the large skillet over medium heat. Add the blintzes seam side down and cook until golden, 2 to 3 minutes per side, so the filling heats through. Repeat with the remaining butter and blintzes.
Serve warm with sour cream and berry compote or jam.

Serving suggestions

To bake instead, brush the blintzes with melted butter and bake at 375°F (190°C) for 15 to 20 minutes, until golden and heated through.
Filled, uncooked blintzes keep, covered, in the fridge for 1 day, or freeze in a single layer for up to 1 month. Cook from frozen, adding a few minutes per side.

Blintz vs. crepe

	Crepe	Blintz
Cooking	Both sides	One side, then filled and cooked again
Shape	Folded or rolled, open ends	Closed rectangular packet
Classic filling	Anything, sweet or savory	Sweet farmer cheese; also fruit or potato
Finish	Served straight from the pan	Browned in butter or baked

Tips for cheese blintzes

Drain the cheese. Wet ricotta makes a runny filling that leaks during frying. Farmer cheese is dry enough as it is.
Fill the cooked side. The cooked side goes inside, and the pale side ends up outside to brown.
Fold tightly. Tucking in the sides like an envelope keeps the filling sealed.
Fry gently. Medium heat lets the filling warm through before the outside gets too dark.

The crepes themselves use the same batter as Classic French Crepes. For another cheese-filled favorite, see Strawberry Crepes with Cream Cheese Filling, and for more festive crepes, Holiday Crepes.

Cheese Blintzes (and How They Differ from Crepes)

Blintz vs. crepe

Tips for cheese blintzes

Frequently asked questions

Blintz vs. crepe

Tips for cheese blintzes

Frequently asked questions

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