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Traditional Cheese Blintzes from Scratch

Close-up of several golden brown, pan-fried cheese blintzes rolled up and filled with creamy cheese filling.
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Make these classic cheese blintzes, a staple of Ashkenazi comfort food, featuring thin crepes and a slightly sweet farmer cheese filling perfect for Shavuot or any holiday dairy meal.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 large eggs
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 2 tablespoons melted butter, plus more for cooking
  • 1 pound farmer cheese (or dry curd cottage cheese)
  • 1/4 cup sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Vegetable oil or butter for frying

Instructions

  1. Make the Crepes: Whisk together the flour, milk, eggs, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl. Whisk in the water and melted butter until you have a smooth batter. Let the batter rest for 30 minutes.
  2. Heat a 6-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter or oil. Pour about 1/4 cup of batter into the pan, tilting quickly to coat the bottom evenly with a thin layer. Cook for about 1 minute until the edges are set and the surface looks dry. Flip and cook for 30 seconds more. Slide the crepe onto a plate. Repeat until all batter is used, stacking the crepes. You should have about 12 crepes.
  3. Prepare the Farmer Cheese Filling: In a medium bowl, combine the farmer cheese, 1/4 cup sugar, egg yolk, vanilla extract, and a pinch of salt. Mix until well combined and creamy. This is your sweet cheese filling.
  4. Assemble the Blintzes: Lay a crepe flat on a clean surface, cooked side down if applicable. Place about 2 tablespoons of the cheese filling near one edge. Fold the sides inward over the filling, then roll the crepe tightly from the bottom edge to form a neat package.
  5. Fry the Blintzes: Heat about 1/4 inch of vegetable oil or butter in a large skillet over medium heat. Carefully place the blintzes seam-side down in the hot fat. Fry for 2 to 3 minutes per side until golden brown and crisp.
  6. Drain excess oil on paper towels before serving. Serve warm with sour cream or fruit preserves.

Notes

  • For the best texture, press excess moisture from the farmer cheese before mixing the filling.
  • If you do not have farmer cheese, use dry curd cottage cheese and press it well.
  • You can bake the blintzes instead of frying for a lower-fat option; bake at 375 degrees F for 15 minutes, turning once.

Nutrition

Find it online: https://onedishuniverse.com/cheese-blintzes-recipe/