If you have never had a cheese blintz before you are missing out on a wonderfully sweet treat. These are crispy on the outside and so sweet and creamy on the inside. Try these cheese blintz recipe, and you will be making them again and again.
These cheese blintzes are similar to what are served at the IHOP, but they are also served at many Jewish holidays.
You can top these with powdered sugar, or preserves, a small dollop of sour cream, or you can even eat them plain. It doesn’t matter. The wonderfully thin pancakes are a lot like Norwegian pancakes so you don’t even really need to fill them, but this creamy sweet filling is something you don’t want to miss.
The batter requires a step that you normally don’t do. Here you mix together the ingredients and let them rest in the bowl for about an hour in the refrigerator so the flour expands and the batter texture improves. So be patient during that hour. To make up for this you can prepare the blintz ahead of time, and simply brown just before serving.
I find that if you use a ladle, you will get a uniform size, which makes rolling these up very helpful. I like to prepare mine either in a small skillet or on a large griddle if I need to make a few batches at once.
Are you looking for more kosher inspired recipes? Be sure to check out these favorite kosher recipes.
Hamentashen – Cookies for Spring
Chopped Liver Pate
Beef Brisket
Russian Chicken Cutlets
Cheese Blintz
Ingredients
- 4 eggs
- 1 cup milk
- 1 cup flour
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 8 ounces cream cheese
- 1/4 cup sugar
- 1 egg
- 2 teaspoons lemon juice
- 1 teaspoon vanilla
Instructions
- In a medium-sized bowl add 4 eggs and milk beat together well. Mix in 1 cup flour, 1/4 cup sugar, vanilla, and salt. Cover bowl with plastic wrap and refrigerate for 1 hour before using.
- While the batter is chilling you can prepare the filling by combining the ricotta cheese, cream cheese, 1/4 cup sugar, 1 large egg, and 1 teaspoon vanilla with a mixer in a small bowl. Mix until you have a uniform mixture. Heat a small nonstick skillet preferably six or seven inches over medium heat, spray skillet with non-stick spray or melted butter and ladle in about 3 ounces of batter.
- The pancake will cook for about 60 seconds before it begins to bubble and the pancake begins to dry, flip over and cook for another 15 seconds or so. When all pancakes are done add cheese filling. The blintz should be golden brown.
- To make cheese filling combine ricotta cheese, cream cheese, 1 egg, 2 teaspoons lemon juice, and 1 teaspoon vanilla in a small bowl. Stir until well blended, the mixture may remain a little lumpy. The lumps will go away when you cook the blintz. Add cheese filling in the lower third of the pancake.
- Flip the bottom third up to the middle of the pancake. Then flip the two sides to the middle. Then flip the top portion down. These will look like mini burritos. To brown blintz add a small pat of butter to the skillet and brown on both sides, this will take about 60 seconds each side, and serve with your favorite toppings.
Melissa says
Delicious. I made double filling because that is the part we love best. I stuffed the blintzes and then spooned more warm filling on top of them before serving. I would like to try baking them in an extra batch of this yummy filling after pan frying them and see how that turns out. That would probably be delicious hot or cold. Thank you for this recipe, we had it for dinner this evening and it was a hit.
Sharon Ostrowsky says
Could you share your double filling. Is it just double amount of ingredients or something else. I had had my great aunt’s re recipe but remember some of your ingredients
Sharon Ostrowsky says
Please let me know about making the double filling. Also I remember baking after they were filled. I had lost my t great aunt’s recipe. Us it’s been a long time that I had made them
My family loved them
Leslie hittel says
I’m trying them for easter wish me luck
Stephanie says
Good luck!
Sarah says
No need to drain cottage cheese. Just need to cook the blitz’s in the oven. A step I don’t see in this version.
Josh says
Trying it for the first time! I decided to drain the ricotta cheese. Since I used fresh lemons to get the juice, I also decided to zest the lemons and include that in the batter (zest of 1 lemon). I actually made a triple recipe so reduce the test a tad unless you want a really lemony flavor.
Kattzzz says
Found this, going to make them very soon.
stephaniemanley says
Thanks Shayne, Trader Joes’ are easier to prepare, but I always like homemade best.
Shayne Cohen says
I wish I could make homemade..looks delicious!
Fire Sign says
Proper cheese blintzes are not make with only cream cheese. Farmer cheese or small curd cottage cheese are more common in the Jewish versions, and healthier too.
The Cook says
You mean, like ricotta cheese? Maybe you should actually read the recipe. These were delicious.
stephaniemanley says
Thank you, ‘The Cook’. I thought they were pretty good too.
Fran says
I haven’t made blitzes in forever. My mom was a master. I am craving a berry and cheese blintz now! I need to put this on the list for the weekend. Thanks!
stephaniemanley says
I think mastering blintz take a lot of practice.
Lydia (The Perfect Pantry) says
My grandmother used to make these for me all the time. I haven’t had one since then, and now you’ve reminded me how much I used to love them.
MAD says
Delicious…
stephaniemanley says
I hope you try them.
Shecooks says
I think these sound pretty close to the old fashioned ones. I will try them,my area doesn’t sell dry cottage cheese that I use to use with farmers cheese. A drop of vanilla in the filling doesn’t hurt. I never had the first crepe come out perfect, so the cooks gets a sample. Yum
stephaniemanley says
These are the only blintz that I know. I bet if you drain cottage cheese you may be able to get something similar to the farmers cheese.