This cheese blintz recipe is going to become your favorite dessert! Pan-fried crispy and golden crepes filled with a creamy, sweet cheese filling. A delicious dish great for breakfast, brunch, or dessert.
CHEESE BLINTZ
Cheese blintzes are such a delicious dessert that is lightly sweet and the perfect combination of flavors. Thin, soft homemade crepes filled with a sweet cheese filling then pan fried in butter until crispy and filling has melted. Serve the cheese blintz with your favorite toppings for the ultimate dessert. Enjoy this dessert for breakfast, brunch or a sweet treat, perfect no matter what the occasion!
WHAT ARE CHEESE BLINTZES?
Cheese blintzes are thin, delicate crepes filled with a sweetened cheese mixture, folded then pan-fried in butter. This is a popular Eastern European and Jewish dessert.
WHAT YOU NEED-
- Crepes– For this recipe, I use my simple homemade crepe batter, but you can also use store-bought crepes. For the best results, I recommend that you use my homemade crepes.
- Cream Cheese– For the filling base, you want to use softened cream cheese. Either classic or low-fat cream cheese will work.
- Ricotta Cheese– The main ingredients to a creamy, smooth cheese filling in these cheese blintzes is the ricotta cheese! You do not want to skip the ricotta cheese.
- Sugar– To sweeten the cheese filling, this recipe calls for granulated sugar.
- Vanilla– Either vanilla extract or vanilla bean paste will work! The added vanilla adds extra flavor to the filling but is optional.
- Butter– The key to these delicious crispy cheese blintzes is pan-frying them in butter! Use either salted or unsalted butter.
HOW TO MAKE CHEESE BLINTZ
With just a few simple steps, you can have these delicate blintzes ready to enjoy!
- Assemble Cheese Blintz– Prepare a batch of homemade crepes.
- In a bowl, mix the cream cheese until it is smooth. Add the rest of the ingredients for the cheese filling and mix again to combine.
- Add a dollop of the cheese filling to the center of a crepe. Spread the filling evenly over the entire surface of the crepe.
- Fold about 1/4 inch of two opposite sides in, then start with one of the unfolded sides and gently roll the crepe up tightly, like a burrito.
- Repeat with the rest of the crepes and filling. (Cook right away or cover and store them in the fridge until ready to pan-fry and enjoy.)
- Pan Fry Blintz– Melt butter in a large skillet on medium heat. Once the butter is melted, add the desired blintzes to the skillet, in a single layer. (Do not overcrowd the skillet.)
- Pan fry the blintzes over medium low heat until the bottom of the crepe is crispy and golden brown. Flip and repeat until the other side is crisp and golden.
- Remove from the skillet and serve plain or with sour cream, berry sauce or your favorite toppings.
- Enjoy immediately while they are warm and crispy.
TOPPING IDEAS
Elevate this dessert by the toppings you serve it with! Here are some classic ways to serve cheese blintz:
- Sour Cream– One of the most popular ways this dessert is served is with a dollop of sour cream! Don’t question it, just try it and be shocked!
- Powdered Sugar– Dust the blintzes with some powdered sugar and enjoy!
- Berry Sauce– Use a fresh multi-berry, raspberry, or blueberry sauce to top these blintzes for added sweetness and flavor.
- Jam– Spread the crispy blitzes with your favorite jam or preservative.
- Fresh Fruit– You can always top them with whipped cream and fresh fruit!
QUESTIONS YOU MIGHT HAVE:
Yes! You can make the crepes, assemble the blintz, cover and store in the fridge for up to 4-5 days! Whenever you are craving a sweet treat, just pan-fry the desired amount and enjoy!
For the best results, I recommend that you pan-fry this dessert. But you can also bake them instead. Brush a casserole dish with melted butter, add the blintz to the casserole dish and coat in melted butter. Cover with foil and bake at 350°F and bake for about 18-20 minutes, until the crepes and filling are warmed through.
Yes, these freeze great! Once the blintzes are assembled, add to a freezer bag in a single layer and freeze for up to 3 months. Thaw overnight in the fridge and then pan fry!
If you are using my crepe recipe, this recipe will make 7-8 cheese blintzes.
Although they are technically the same thing, a crepe is a thin, smooth pancake while a blintz is a crepe filled with a sweet cheese sauce.
In a saucepan, add 1 cup berries (blueberries, raspberries, or blackberries), 2 Tbsp water, 1 ½ Tbsp sugar, 1 ½ tsp cornstarch. Cook on medium heat, bringing to a simmer. Simmer for about 5-10 minutes, until berries break apart and sauce thickens. Remove from heat and cool.
OTHER DESSERT RECIPES-
If you have a sweet tooth, check out these other delicious dessert recipes!
Cheese Blintz Recipe
Ingredients
- 4 Tbsp unsalted butter or sauteing
- sour cream optional
- blueberry sauce optional
- powdered sugar for dusting
Blintz Crepe Batter-
- 3 large eggs
- ⅛ tsp salt
- 2 tsp granulated sugar
- 1 tsp vegetable oil or canola
- 1 1/4 cups whole milk
- 1 cups all-purpose flour
- ⅛ tsp baking soda
- canola or vegetable oil for greasing the pan
Filling-
- 8 oz cream cheese softened
- 1/2 cup ricotta cheese
- 1/4 cup granulated sugar
- 1 tsp vanilla bean pasta or vanilla extract
Instructions
Making Crepes-
- In a blender, add all the ingredients to the crepe batter. (You can also use a bowl and hand mixer instead of a blender.) Blend the mixture until smooth and lump free.3 large eggs, ⅛ tsp salt, 2 tsp granulated sugar, 1 tsp vegetable oil , or canola, 1 1/4 cups whole milk, 1 cups all-purpose flour, ⅛ tsp baking soda
- Heat a 9-inch nonstick skillet on medium heat. Lightly grease the skillet with cooking spray or oil.canola or vegetable oil, for greasing the pan
- Pour about 1/3 cup of crepe batter into the center of the hot skillet. Immediately tilt and swirl the pan to spread the batter into a thin, even circle, covering the pan. (If there are any gaps, just add a tiny bit more batter to fill any gaps and holes.)
- Cook for about 1-2 minutes, until the edges begin to lift. With a spatula, carefully flip the crepe and cook for another 30-60 seconds, or until lightly golden.
- Transfer the crepe to a plate or on the counter. Repeat with all the crepe batter, continue greasing the pan as needed. (If the crepes start to brown too fast, turn down the heat.)
Assemble Cheese Blintz-
- In a bowl, using a hand mixer, beat the softened cream cheese until creamy and smooth. Add the rest of the ingredients to the filling and mix until creamy and smooth.8 oz cream cheese, softened, 1/2 cup ricotta cheese, 1/4 cup granulated sugar, 1 tsp vanilla bean pasta, or vanilla extract
- Add about 3 Tbsps. of filling to the center of a crepe and, using a spatula or butter knife, spread the filling evenly over the surface of the crepe.
- Fold about 1/4 inch of two opposite sides in, then start with one of the unfolded sides and gently roll the crepe up tightly, like a burrito.
- Repeat with the rest of the crepes and filling, dividing the filling evenly between all the crepes and roll each one.
- Place the assembled blintzes on a plate and either store them or pan fry them right away. (Cover and store it in the fridge for up to 4-5 days. When ready to enjoy pan fry to enjoy.)
Pan Frying the Cheese Blintz-
- Melt 2 tbsp of butter in a large skillet on medium heat. Once the butter is melted, add 3-4 assembled blintzes in a single layer to the skillet.4 Tbsp unsalted butter, or sauteing
- Cook the blintzes over medium-low heat for about 3-4 minutes, or until the bottom of the crepe is golden brown. Carefully flip each blintz and cook for another 3-4 minutes, until both sides are golden and crispy.
- Remove from the skillet and serve plain or with sour cream, berry sauce or your favorite toppings.sour cream, optional, powdered sugar, for dusting, blueberry sauce, optional
- Enjoy immediately while they are warm and crispy.
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