📝 About This Recipe
A cornerstone of Ashkenazi Jewish cuisine, these cheese blintzes feature a delicate, paper-thin crepe wrapped around a luscious, sweet cheese filling. Often served during Shavuot or as a decadent Sunday brunch, they offer a beautiful contrast between the crisp, buttery exterior and the cool, creamy center. This version elevates the classic with a hint of lemon zest and pure vanilla, creating a sophisticated dairy specialty that melts in your mouth.
🥗 Ingredients
The Crepe Batter (Leaves)
- 1 cup All-purpose flour (sifted)
- 4 Large eggs (at room temperature)
- 1 1/4 cups Whole milk (slightly warmed)
- 3 tablespoons Unsalted butter (melted and cooled)
- 2 tablespoons Granulated sugar
- 1/4 teaspoon Kosher salt
The Creamy Cheese Filling
- 16 ounces Farmer cheese or dry curd cottage cheese (well-drained)
- 4 ounces Whole milk ricotta or cream cheese (softened)
- 1 Egg yolk (large)
- 1/3 cup Confectioners' sugar (adjust for sweetness)
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Lemon zest (freshly grated)
For Frying and Serving
- 4 tablespoons Unsalted butter (for browning the blintzes)
- 1/2 cup Sour cream (for topping)
- 1 cup Fresh berries (blueberries or raspberries)
- 1/4 cup Fruit preserves (strawberry or apricot)
👨🍳 Instructions
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1
In a large blender or mixing bowl, combine the eggs, milk, melted butter, sugar, and salt. Gradually whisk in the sifted flour until the batter is completely smooth with no lumps.
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2
Strain the batter through a fine-mesh sieve into a clean bowl to ensure a silky texture. Cover and let the batter rest in the refrigerator for at least 30 minutes; this relaxes the gluten for tender crepes.
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3
Prepare the filling by mixing the farmer cheese, ricotta (or cream cheese), egg yolk, confectioners' sugar, vanilla, and lemon zest in a medium bowl until well combined but still slightly textured.
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4
Heat an 8-inch non-stick skillet or crepe pan over medium heat. Lightly brush with a tiny amount of butter or oil for the first crepe only.
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5
Pour about 3 tablespoons of batter into the center of the pan, immediately swirling it to coat the bottom in a thin, even layer.
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6
Cook for 60-75 seconds on one side only. The top should look dry and the edges should slightly pull away from the pan. Do not flip; blintz leaves are cooked on one side.
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7
Invert the pan over a plate or a sheet of parchment paper to release the crepe. Stack them with the cooked side facing up. Repeat until all batter is used.
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8
To assemble, place one crepe on a clean surface with the browned (cooked) side facing up. Place 2 generous tablespoons of filling on the lower third of the crepe.
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9
Fold the bottom edge over the filling, then fold in both sides like an envelope. Roll up tightly to the top edge to form a neat rectangular parcel.
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10
Wipe out your skillet and melt 2 tablespoons of butter over medium heat.
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11
Place the blintzes seam-side down in the hot butter. Fry for 2-3 minutes per side until they are deep golden brown and crispy.
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12
Work in batches to avoid crowding the pan, adding more butter as needed to ensure a rich, even crust.
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13
Serve immediately while the centers are warm and the exteriors are crunchy.
💡 Chef's Tips
Resting the batter is non-negotiable; it prevents the crepes from being rubbery and helps them stay thin. If your farmer cheese is very wet, squeeze it through cheesecloth first to prevent a soggy filling. When frying the crepes, only cook one side—the uncooked side will finish cooking when you sauté the assembled blintz. Keep the finished blintzes in a warm oven (200°F) if cooking for a large group so they all stay crisp. For a chocolate twist, add a teaspoon of cocoa powder to the batter and serve with shaved chocolate.
🍽️ Serving Suggestions
Serve with a generous dollop of cold, high-quality sour cream and a spoonful of warm blueberry compote. Pair with a hot glass of Russian tea with lemon or a strong cafe au lait. Accompany with a side of smoked salmon and fresh dill for a complete festive brunch spread. Dust lightly with extra confectioners' sugar and garnish with fresh mint leaves for a beautiful presentation. A chilled glass of sweet Moscato wine complements the citrus and cheese notes perfectly.