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Cheese Blintzes with Cherry Sauce Recipe

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4.2 from 89 reviews

Delicious and tender homemade cheese blintzes featuring thin crepes filled with a creamy sweet farmer’s cheese mixture, pan-fried to golden perfection and served with a luscious cherry sauce. This classic Eastern European treat is perfect for brunch, dessert, or a special occasion.

  • Total Time: 1 hour 45 minutes
  • Yield: 15 servings

Ingredients

Crepe Batter

  • 2 cups milk
  • 4 eggs
  • 1/2 cup all purpose flour
  • 1/3 cup cornstarch
  • 1/4 tsp salt
  • 4 Tablespoons oil (avocado, light olive oil, sunflower, grape seed, etc.)
  • 1 Tablespoon sugar (optional)

Cheese Filling

  • 22.5 oz – 24 oz farmer’s cheese (3 packages of 7.5 oz each if store-bought)
  • 1/3 cup granulated sugar, or to taste
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream or sour cream (optional)

Cherry Sauce

  • 12-16 oz fresh or frozen cherries
  • 1/2 cup water
  • 2-3 Tablespoons sugar
  • 2 1/2 teaspoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup dry red wine (optional)

For Frying

  • 1/2 Tablespoon butter

Instructions

  1. Prepare the Crepe Batter: Place all crepe batter ingredients in a blender and blend until smooth or whisk together in a bowl until combined. Refrigerate the batter for at least an hour or overnight to allow it to thicken properly.
  2. Cook the Crepes: Heat a nonstick skillet over medium-high heat and brush lightly with butter using a paper towel for an even layer. When the butter stops sizzling, pour in a little less than 1/4 cup of batter, tilting the pan to evenly coat the surface. Cook for about 1 minute until edges are dry, then flip and cook for 30 seconds on the other side. Repeat with remaining batter, stacking crepes on a plate covered with foil to keep moist. You should have 13-15 crepes.
  3. Make the Cheese Filling: In a bowl, mix together the farmer’s cheese, sugar, egg, vanilla extract, and optional heavy cream or sour cream until smooth and creamy.
  4. Assemble the Blintzes: Spread a thin layer of filling over each crepe. Roll each crepe tightly around the filling. Alternatively, place filling in the center bottom of the crepe, fold in the sides, then roll up from the bottom like a square-shaped burrito.
  5. Fry the Blintzes: Melt 1/2 tablespoon butter in a nonstick skillet over medium heat. Once foaming subsides, place the blintzes in the skillet. Cook 2-4 minutes per side until they become golden brown and crisp.
  6. Prepare the Cherry Sauce: In a small saucepan, whisk together water, sugar, cornstarch, cinnamon, salt, and optional red wine. Add cherries and bring to a boil. Cook for about 5 minutes until cherries are tender and the sauce thickens.
  7. Serve: Plate the fried blintzes and spoon warm cherry sauce over them. Accompany with freshly whipped cream, sour cream, jam, or fresh berries as desired.

Notes

  • For best texture, refrigerate the crepe batter for at least one hour or overnight before cooking.
  • If batter thickens too much after refrigeration, add a few tablespoons of water to thin.
  • Farmer’s cheese may be substituted with well-drained ricotta or cream cheese if unavailable.
  • Butter is recommended for frying to enhance flavor and browning.
  • Cherry sauce can be made ahead and gently reheated before serving.
  • Ensure crepes are thin to prevent heavy blintzes and enable even cooking.
  • Optional ingredients like sugar in batter or red wine in sauce can be adjusted to taste.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: Eastern European
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/cheese-blintzes-with-cherry-sauce-recipe/