These Cheese Blintzes will seriously change your life! These delicious crepes are filled with a blended mixture of cottage cheese, sugar, eggs, and vanilla. Lightly fried in butter, we top them with this easy strawberry sauce before serving.
Holidays, birthdays, or your Mother’s Day brunch will be that much more special when you put these on the menu, and everyone will fall in love! This is a recipe I’ve become known for among family and friends, and I know you will, too.
SAVE THIS CHEESE BLINTZ RECIPE TO YOUR FAVORITE PINTEREST BOARD!
I could go on and on about how much I adore this recipe, but you have to make it yourself to see. And if there’s ONE recipe on this blog that I beg you to make, it is this one. That’s because every single person who has ever eaten one of these moans and groans with delight and says it’s one of the, if not THE best thing they’ve ever eaten.
I kid you not.
Honestly, I can’t even take credit for it. This recipe comes from a supplemental cookbook that came with my Bon Appétit subscription. I decided to try it because I had my mother’s crepe pan I hadn’t yet used, and when I did, the whole family couldn’t get enough of them.
These are easy to make and so delicious, but they do take a fair amount of time to assemble.
Patience is key, but believe me when I say that they are SOOOO worth it.
Let’s get to it!
What exactly are Blintzes?
A Blintz is a rolled, filled, thin pancake. This recipe is of Jewish origin and is often served on the Jewish holiday Shavuot. The outer pancake is similar to a French crepe or a Russian blini.
Blintzes are different from crepes because they are traditionally served with a sweet cheese filling and pan-fried in butter, whereas crepes are cooked only once and then eaten either alone or with a filling.
What do I need to make a Cottage Cheese Blintz?
Blintzes have three essential parts—the crepe batter, the cheese filling, and the topping.
Here’s what you’ll need to make the crepes:
- pure vanilla extract
- all-purpose flour
- granulated sugar
- unsalted butter
Here are the ingredients for the creamy cheese filling:
- cottage cheese
- granulated sugar
- a whole egg and egg yolk
- pure vanilla extract
Making the strawberry sauce only requires a few simple ingredients:
- 16 ounces frozen strawberries, thawed
How to make Cheese Blintzes with Strawberry Sauce
Make the Creamy Filling
- Start by draining the cottage cheese, placing it into a sieve lined with a double layer of moistened cheesecloth over a medium bowl. Cover the surface with plastic wrap and place a heavy bowl on top. I usually fill the heavy bowl with a bit of water, too. Allow this to sit at room temperature for a minimum of three hours.
- Place the drained cottage cheese, sugar, egg, egg yolk, and vanilla into a blender and blend until completely smooth.
Cook the Crepes
- Cover a workspace with wax paper or parchment. You will place the crepes flat on here when cooked.
- Whisk together the flour, sugar, and salt in a large bowl. Gradually whisk in the milk, eggs, and melted butter. Mix until smooth.
- Heat a crepe pan or small nonstick skillet over medium heat. Lightly brush with some melted butter or use nonstick cooking spray. Using just less than ¼ cup of batter, steadily pour it into the center of the pan, and as you pour, swirl the pan so that the batter covers the bottom of the skillet.
- Cook each thin pancake for approximately two minutes. As the edges begin to brown, run a spatula along the sides to loosen the crepe. Flip the crepe over to cook for another 30 seconds at most, until just golden brown.
- Slide the crepe out of the pan onto the wax paper and let it cool. Repeat with the remaining batter.
Make The Strawberry Sauce
- Thaw a 16-ounce bag of frozen strawberries. Then gently crush the bag with your hands to break up the berries.
- Combine the berries, sugar, and water in a medium saucepan over medium-high heat. Heat until boiling and then reduce to medium-low and cook for 15 minutes, stirring often and watching carefully, as it could overflow.
How to assemble your Cheese Blintz Recipe
To assemble the blintz pancakes, place one crepe on a plate and place one tablespoon of filling into the center. Fold up the bottom, then the left and right sides. Bring the top down and turn it over. These can be placed on a separate plate as you cook them.
- Brush a large skillet with butter and add the blintzes. I can cook about seven at a time in my 12-inch skillet.
- Cook until lightly browned, about 2 minutes, and then flip, cooking an additional two minutes on the other side.
- Serve with the strawberry sauce either on top or on the side.
How do I keep the filling inside the Blintzes when frying?
If you’re having trouble filling and frying your blintzes, there might be a few reasons why:
Your crepes might be too thin: Make sure you measure the batter each time, so the crepes are the right thickness. If they are too thin, they are hard to fold and fill without tearing.
The crepes are too warm: Make sure you let them cool completely before filling them.
You’re using too much filling: Don’t use more than a scant tablespoon of filling.
Your blintzes are folded incorrectly: Follow the instructions here to fold them correctly and then make sure to place the blintzes seam side down in the skillet.
Can you make Cheese Blintzes ahead of time?
Yes, these blintzes can be made a few hours ahead of time and stored in the refrigerator in an airtight container. Wait to pan-fry them until you are ready to serve them.
My strawberry sauce can also be made ahead of time and stored in the refrigerator.
Can you freeze Blintzes?
You can freeze blintzes to use later, but I recommend freezing them after filling them but before pan frying. Place the rolled and filled blintzes on a cookie sheet to flash freeze for one hour. Then transfer to a freezer bag and store for up to 2 months.
When you’re ready to cook and serve the blintzes, let them thaw overnight before frying them.
Are Blintzes with cheese eaten warm or cold?
These are traditionally served warm, and I think they taste the best that way. But you can eat them served at room temperature, too, if you like. I usually snag a few that I’ve filled right from the pan as I’m making them. You can, too, since you will have earned it!
Blintzes are often served with fruit sauce on top, but you could use fresh fruit for a filling or top it with blueberry sauce or raspberry sauce instead. Choose your favorite fruit!
Another change you can make is to use cream cheese instead of cottage cheese! This saves a little time since you don’t have to drain it before using it. I also know people who use a variation of cottage cheese called farmer’s cheese.
Other delicious breakfast ideas
I have so many tasty breakfast recipes on the blog. Here are some family favorites you definitely need to try:
If you like this fruit and cheese combination of the blintzes, you might also love these Strawberry Danish Hearts! This recipe for Raspberry Star Bread also fits that description, and it’s also a beautiful treat to serve! These Easy Strawberry Scones are another popular choice!
Some quick and easy breakfast ideas include Bacon Pancakes, Cinnamon Roll Cake, Lemon Crepes, and more!
Cheese Blintzes Recipe
- 24 ounces cottage cheese
- ¾ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 ½ teaspoons pure vanilla extract
- 16 ounces frozen strawberries thawed in bag
- ⅓ cup granulated sugar
- ⅓ cup water
- 1 cup sifted all-purpose flour
- 2 tablespoons sifted all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 ½ cups milk plus a small amount more if batter is too thick
- 3 eggs
- 2 tablespoons unsalted butter melted and divided
- Line a sieve with a double layer of dampened cheese cloth. Place over a bowl and put the cottage cheese into the sieve on top of the cheesecloth. Line the surface of the cottage cheese with plastic wrap.
- Place a heavy object on top of the cheese. I use a heavy bowl filled with water – the weight helps drain the liquid. Allow to sit for a minimum of three hours. Does not need to be refrigerated.
- Once drained, place the cottage cheese, sugar, egg, egg yolk, and vanilla into a blender. Mix until completely smooth.
- Gently crush the bag of strawberries to make the berries smaller. Or midway through cooking, use a potato masher.
- Into a medium saucepan over medium high heat, place the strawberries, sugar and water.
- Bring to a boil and then reduce heat to medium low. Allow to simmer for 15 minutes, stirring occasionally.
- Line a counter with wax paper or parchment.
- In a medium bowl, whisk together the flour, sugar and salt.
- In another bowl or large measuring cup, mix together the milk, eggs, and one tablespoon of the melted butter. Slowly pour into the dry ingredients while continually whisking to make sure there aren't any lumps.
- Heat a crepe pan or small non-stick skillet over medium heat and lightly brush with some of the remaining melted butter.
- Using less than ¼ cup of batter, steadily pour the batter into the pan while swirling the pan to cover the entire bottom.
- Cook for 1-2 minutes. As they begins to brown, run a spatula around the edges to loosen them.
- Gently guide the spatula under the crepe to loosen from the pan and flip it over. Cook for an additional 30 seconds to a minute until golden and cooked through. Gently slide or flip from the pan onto the wax paper lined counter.
- Place one crepe onto a large plate and place a tablespoon of the cheese filling into the center.
- Fold up the bottom of the crepe to cover the filling, then each side, and finally the top to look like a square.
- Heat a large skillet over medium to medium-high heat and brush with melted butter. Gently place filled some blintzes in the pan, but do not overcrowd because you'll need to flip them.
- Cook until golden brown, about 3 to 4 minutes and then gently flip to cook for another 3-4 minutes.
- Serve with strawberry sauce, sour cream or sprinkle with powdered sugar.
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Comments & Reviews
Can the blintzes be frozen before adding the strawberry syrup?
BW, honestly, I’ve never frozen them because they’ve always been eaten within a day, and I’ve never thought to do that beforehand. My guess it that you could. I suggest storing them in an airtight container with layers of the blintzes separated by wax paper, and then to thaw them at least 24 hours in the refrigerator before you plan on cooking them.
Please let me know how it goes, I’m interested in hearing!