These cheese blintzes are a thin crepe-like pancake filled with a sweet cheese filling and then cooked until golden. Top with a simple blueberry sauce for the perfect brunch treat!
Sweet Cheese Blintzes
I am a huge lover of crepes and these cheese blintzes are similar in that they are made with a thin pancake but then filled with a creamy cheese filling and pan fried again!
Traditionally this Jewish cuisine is served as a breakfast idea or for brunch or even dessert. It can be filled with sweet or savory filling and a variety of toppings. I love that the blintz batter can be made up to 24 hours in advance and stored until ready to make!
Ingredients and Substitutions
- Cheese filling: Cheese is probably the most common filling for blintzes. While ricotta and cream cheese are traditional, you can always experiment with cottage cheese, mascarpone, or other creamy cheeses.
- Sweet fillings options: Try Nutella, banana slices, lemon curd, apple butter or a combination of chocolate chips and peanut butter. Crepe filling would also taste amazing.
- Savory options: If you want to take things in a savory direction, then try sautéed mushrooms, spinach, par-boiled thin sliced potatoes or ground meat.
- Toppings: Keep sweet cheese blintzes simple with some powdered sugar and blueberry sauce, strawberry sauce or peach jam.
How to Make Cheese Blintzes
Blend together milk, eggs, melted butter, sugar, vanilla, and salt, then chill the batter for at least 30 minutes or overnight. Cook 1/4 cup of batter in a greased frying pan, and flip when golden. Repeat with the remaining batter.
Mix ricotta, cream cheese, sugar, egg yolk, and vanilla until smooth. Spread the creamy cheese filling, fold the edges, and roll like a burrito. Do not overfill it with cheese mixture. Keep it to about 3 Tablespoons each.
In a nonstick skillet over medium heat, fry seam-side down in butter until golden on both sides. Top the cheese blintzes with your favorite toppings!
Storing and Freezing
- Refrigerator: If you don’t eat all of the blintzes, don’t worry! You can store them in an airtight container for up to 3 days in the fridge.
- Freezer: You can even freeze them to enjoy later! Line wax paper or parchment paper in between the blintzes and store in an airtight container for up to 3 months in the freezer.
- Reheating: Heat blintzes in a skillet over low heat until warm. You can also place them on a baking sheet in the oven at 175°F for 5 minutes, or until warm.
More sweet breakfast recipes include this cheese danish recipe, blueberry coffee cake and overnight cinnamon rolls.
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Cheese Blintzes
Video
Ingredients
- 1 ¼ cups milk , I use 2%
- 3 large eggs
- 2 Tablespoons unsalted butter , melted and slightly cooled
- 1 Tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt or table salt
- 1 cup all-purpose flour , sifted if desired
Cheese Filling
- 1 cup low-fat ricotta cheese , or farmers cheese
- 6 ounces cream cheese , softened
- 3-4 Tablespoons granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Pan Frying
- 2 Tablespoons unsalted butter
For serving: Powdered sugar, Jam, berries, Syrup
Instructions
- Make batter: In a blender, blend 1 1/4 cups milk, 3 eggs, 2 Tablespoons butter, 1 Tablespoon sugar, 1 teaspoon vanilla, 1/4 teaspoon salt, and 1 cup flour 15 to 20 seconds, or until batter is smooth. You could also whisk in a bowl. Chill at least 30 minutes or overnight.
- Cook: Heat an 8-inch frying pan over medium-low heat. Pour about 1/4 cup batter into the pan, tilting pan immediately from side to side to form an even circle. Cook about 1 minute per side, or until lightly browned. Remove from heat and stack until ready to fold. Repeat with remaining batter.
- Make filling: Pat 1 cup ricotta with a paper towel or twist in a cheese cloth to remove any excess moisture. In a medium bowl, mix the ricotta, 6 ounces cream cheese, 3-4 Tablespoons sugar, 1 large egg yolk, and 1 teaspoon vanilla with an electric mixer until smooth and creamy.
- Fold: Along the bottom of each crepe, about 1 inch from the edge, spread 3 Tablespoons of the cheese filling. Fold the edge over the filling and fold the sides in like you are folding an envelope. Roll like a burrito to close the top edge.
- Pan fry: Heat butter in a skillet over medium heat. Add 3 to 4 blintzes, seam-side down, at a time. Fry 1 to 2 minutes per side, or until golden brown.
- Serve with your favorite toppings.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Breakfast, Christmas, Desserts, Easter, Freezer-Friendly, Fruit Desserts, Nut-Free, Sweet Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I have always been curious as to how these taste, so I made them and I am in LOVE! Thank you so much for sharing this amazing recipe!
So glad you loved them!!
Oh my gosh. These are absolutely fantastic! Super easy to make with your help too, thank you!
They’re so yummy! I’m glad you loved them 😊
So perfect for the the holidays! My family absolutely loves these! You can’t go wrong with cheese AND crepes. YUM!
A family favorite! I’m happy you and your family loved it!
These turned out very well. The recipe was easy to follow and came together great! We enjoyed them most after cooled just a bit (when warm the filling is very soft but still delicious then too). I did use the recommended blueberry sauce-delicious!