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Cheese Blintz Recipe

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4.1 from 77 reviews

This classic Cheese Blintz recipe features delicate, thin crepes filled with a sweet and creamy cheese mixture. The blintzes are lightly pan-fried to golden perfection and make a delightful breakfast, brunch, or dessert. Softened cream cheese and small curd cottage cheese combine to create a luscious filling, while the batter rests to ensure tender, pliable crepes.

  • Total Time: 3 hours 15 minutes (including resting time and chilling if desired)
  • Yield: 10 servings

Ingredients

Blintz Batter

  • 3 large eggs
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup hot milk
  • 1/2 cup hot water
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons unsalted butter (for cooking)

Cheese Filling

  • 5 cups small curd cottage cheese
  • 4 oz softened cream cheese
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

For Finishing

  • 1 tablespoon unsalted butter (for browning blintzes)
  • Berry sauces or sour cream (for serving)

Instructions

  1. Make the blintz batter and let it rest: In a large bowl, combine 3 large eggs, 2 teaspoons granulated sugar, 1/2 teaspoon salt, and 1 teaspoon vanilla extract. Beat on high speed with an electric hand mixer for about 1 minute. Add 1 cup all-purpose flour gradually and mix on low speed until incorporated; the batter will be thick and sticky. Slowly pour in 3/4 cup boiling milk and 1/2 cup boiling water while mixing to avoid scrambling the eggs. Finally, stir in 1 1/2 tablespoons olive oil. Cover and let the batter rest for at least 30 minutes to develop the right texture.
  2. Cook the blintz in a buttered pan: Heat a medium skillet over medium-low heat and melt 2 tablespoons unsalted butter. Ladle 1/4 cup of batter into the pan, quickly tilting and swirling to evenly coat the bottom. Cook for 2-3 minutes until edges start to lift, then gently scrape the sides with a thin spatula and flip the blintz. Cook the other side for 1-2 minutes till lightly browned. Transfer to a plate and repeat, stacking the finished blintzes. This should yield 10-12 blintzes.
  3. Make the sweet cheese filling: In a bowl, combine 5 cups small curd cottage cheese, 4 oz softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Use an electric hand mixer to blend until smooth and creamy.
  4. Fill and roll up the crepes: Spread a generous amount of the sweet cheese filling onto each blintz and roll it up like a burrito to enclose the filling.
  5. Brown the filled blintzes: Heat 1 tablespoon unsalted butter in a skillet over medium heat. Lightly brown the filled blintzes on each side until golden and warmed through. Serve warm with berry sauces or sour cream as desired.

Notes

  • Resting the batter is essential for tender blintzes, so do not skip this step.
  • Use a thin spatula to flip the delicate blintzes to avoid tearing.
  • Small curd cottage cheese works best for the filling for a smoother texture.
  • Adjust sugar in the filling to taste if you prefer a sweeter or less sweet filling.
  • Blintzes can be prepared ahead and refrigerated; reheat in the skillet before serving.
  • Author: Madelynn
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Eastern European
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/cheese-blintz-recipe/