Cheese Blintz

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Golden, crisp on the outside and lusciously creamy inside, Cheese Blintz is one of those breakfast dishes that feels like a warm hug. Originating from Eastern European Jewish cuisine, these delicate crepes filled with sweetened cheese are often enjoyed during holidays, but they’re just as wonderful for a weekend brunch. When paired with fresh raspberries or a dusting of powdered sugar, the humble blintz transforms into something truly celebratory.

Blintzes offer a beautiful contrast of textures: the soft crepe, the smooth cheese filling, and the juicy burst of berries. They’re versatile enough to be made ahead of time and reheated, which makes them a host’s dream. Serve them with fruit preserves, fresh fruit, or sour cream — the simplicity is part of their charm.

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What Kind of Cheese Should I Use for Cheese Blintz?

For the most traditional texture and flavor, a combination of farmer’s cheese and cream cheese works best. The farmer’s cheese brings that slightly crumbly and tangy note, while cream cheese adds a velvety creaminess. If you can’t find farmer’s cheese, ricotta (strained well) or cottage cheese (also strained) can be decent substitutes.

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Ingredients for the Cheese Blintz

All-purpose flour – Forms the base for the crepe batter, giving it the structure it needs to roll and fold without breaking.

Eggs – Essential for binding the batter and adding richness to both the crepe and the cheese filling.

Milk – Helps to create a smooth, pourable crepe batter.

Butter – Used to cook the crepes and adds flavor while helping achieve that golden exterior.

Sugar – Sweetens both the crepe slightly and the cheese filling.

Vanilla extract – Enhances the sweetness and aroma of the cheese filling.

Farmer’s cheese – Offers that classic, slightly tangy interior. Can be subbed with ricotta or well-drained cottage cheese.

Cream cheese – Makes the filling smooth and creamy.

Salt – Just a pinch helps balance the sweetness and brings out the dairy flavors.

Fresh raspberries and mint (optional) – For serving and garnish, adding brightness and freshness.

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How To Make the Cheese Blintz

Step 1: Prepare the Crepe Batter

In a blender, combine the all-purpose flour, eggs, milk, a pinch of salt, and a small spoonful of sugar. Blend until smooth, then let the batter rest for at least 30 minutes. This rest period allows the flour to fully hydrate and ensures tender crepes.

Step 2: Cook the Crepes

Heat a non-stick skillet over medium heat and lightly butter it. Pour about 1/4 cup of batter into the pan, swirling it to coat the bottom in a thin layer. Cook until the underside is lightly golden, then flip and cook the other side briefly. Repeat until all the batter is used. Set the crepes aside to cool slightly.

Step 3: Make the Cheese Filling

In a bowl, mix the farmer’s cheese, softened cream cheese, sugar, vanilla extract, and a pinch of salt until creamy and smooth. Taste and adjust sweetness if desired.

Step 4: Fill and Fold the Blintzes

Lay a crepe flat, spoon a few tablespoons of filling in the lower third, fold the bottom up over the filling, fold in the sides, and roll it up like a burrito. Repeat with the remaining crepes and filling.

Step 5: Fry the Blintzes

Melt a bit of butter in a skillet over medium heat. Place the filled blintzes seam-side down and cook until golden and crisp on both sides, about 2–3 minutes per side.

Step 6: Serve

Serve the warm blintzes dusted with powdered sugar and topped with fresh raspberries and mint. You can also drizzle with berry sauce or serve alongside sour cream.

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Serving and Storing Cheese Blintz

Cheese Blintzes are best served warm, straight from the skillet with a sprinkle of powdered sugar and some fresh raspberries. They make a lovely breakfast, brunch centerpiece, or even a comforting dessert. To elevate the presentation, add a dollop of sour cream or drizzle of warm berry compote on top.

If you’re preparing in advance, fill and roll the blintzes, then refrigerate them in a covered container for up to 2 days. Fry them just before serving. You can also freeze them after filling: place them on a baking sheet to freeze individually, then transfer to a freezer bag. When ready to serve, thaw and pan-fry until golden.

Frequently Asked Questions

How do I keep the crepes from tearing?

Letting the batter rest helps with flexibility. Also, make sure your pan is well-heated and lightly greased for smooth flipping.

Can I make this gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. The texture may vary slightly, but the result is still delicious.

What can I use instead of farmer’s cheese?

Well-drained ricotta or small-curd cottage cheese (pressed through a sieve) works well as substitutes.

Can I bake the blintzes instead of frying them?

Yes. Place them seam-side down on a greased baking dish, brush with butter, and bake at 350°F (175°C) for about 20 minutes or until golden.

Are these sweet or savory?

This version is sweet, but you can make a savory filling with herbs, spinach, or mushrooms and omit the sugar and vanilla.

How do I reheat leftovers?

Pan-frying is best for restoring crispness, but microwaving in short bursts works if you’re in a hurry.

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Want More Breakfast Ideas?

If you love the comforting feel of Cheese Blintz, you might also enjoy other morning favorites.

Try the Fluffy Japanese Souffle Pancakes, a sky-high stack that’s airy and delicate. For something cozier, the Moist Apple Crumble Coffee Cake is perfect alongside your morning coffee.

Need a breakfast casserole for a crowd? The Creamy Crockpot Mac and Cheese isn’t just for lunch or dinner—serve it as a warm, indulgent start to the day.

You might also like the fruity punch of Apple Enchiladas – A Sweet and Comforting Treat or the golden layers of Raspberry Crescent Rolls if you crave a flaky, fruity pastry to go with your tea.

Pin and Tell Me How Yours Turned Out

You can save this to your breakfast or brunch board for next time. Just click the Pin button.

If you make it, I’d love to hear how yours turned out. Did you try a different fruit or maybe swap the cheese? Leave a comment below. I’m always curious how others make it their own.

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